Stir-fried broccoli with cashews & oyster sauce
- Jane Hornby
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Serves 6
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 5 out of 5.3 ratingsRate
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Liven up a side dish of broccoli with this simple Chinese dish, full of vitamin C
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp sunflower oil
-
100g roasted unsalted cashew nuts
-
2 heads broccoli
cut into small florets
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3 tbsp oyster sauce
or more to your taste
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Nutrition: per serving
-
kcal156
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fat11g
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saturates19g
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carbs6g
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sugars4g
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fibre4g
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protein8g
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salt0.82g
low
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Method
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step 1
Heat a little of the oil in a wok and toast the cashew nuts until they start to turn golden. Tip out of the pan, then add the rest of the oil. Stir-fry the broccoli for 2-3 mins until it has turned bright green (it will still be very firm).
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step 2
Add a splash of water to the pan, then cover with a lid and steam for about 4 mins or until the stems just give with a knife. Push to the side of the pan, then pour the oyster sauce into the other side. Bring to the boil, then stir into the broccoli. Toss in the cashews and serve.
Recipe from Good Food magazine, February 2007
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A star rating of 5 out of 5.3 ratings
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