BROCCOLI CASHEW STIR FRY

Seriously y'all; I get these bouts of laziness and I wish that dinner would just make itself.  Well I that ain’t gonna happen, but this dinner is sooo easy that it almost makes itself.  

I’ve used a couple of convenience products to help move things along a lot quicker.  I had this Soy Ginger Sauce in my pantry, which already has the aromatics in there for me; so I don’t have to be mincing up a bunch of ginger and garlic.  I also had pre-washed and cut broccoli so all I had to do in that case was cut open the bag.  The only chopping I did was of the bell pepper, it doesn’t get too much easier than that!

Here’s what you do.

To make the sauce you will need Soy Ginger Sauce, Chinese rice cooking wine, and honey.  If you don't have Soy Ginger Sauce, substitute it with Soy sauce, freshly grated ginger, and minced garlic.

Mix the ingredients for the sauce in a small bowl.  Set that to the side.

In another small bowl, mix the corn starch with the water.  Set that to the side.

Roast some raw cashews in a dry, heavy bottomed skillet over medium heat.  When the cashews are golden, remove them to a dish and set them to the side.  You can use roasted cashews, but you will skip this step if you do.

Turn the heat up on the skillet, medium high to high.  Add a little grape seed, peanut or canola oil to the skillet.  When it's nice and hot add the broccoli florets.  I had a bag of pre-washed and cut broccoli in the fridge so that saved a few minutes of my precious time.

After about 3 minutes the broccoli will have a little color. 

That's when you will add the bell pepper.  Cook for a couple of more minutes; until the bell pepper just starts to soften.

Quickly stir in the Soy Ginger Sauce mixture.

Then add the cornstarch slurry a tablespoon at a time, until the sauce is the consistency that you like.

Toss the cashews in last.

Serve with steamed rice.

BROCCOLI CASHEW STIR FRY

Serves 2

2              Tbsp.     Soy Ginger Sauce

2              Tbsp.     Chinese rice wine

2              Tbsp.     Honey

1              Tbsp.     Cornstarch

4              Tbsp.     Water

1/3           cup       Raw, whole cashews

1 ½           Tbsp.    Grape seed or peanut oil

12             oz.        Broccoli florets

½                        Red bell pepper; cut into about 1 inch pieces

  1.        In a small bowl mix together the Soy Ginger sauce, Chinese rice wine, and the honey.  Set to the side.

  2.       In another small bowl, mix together the cornstarch and water.  Set to the side.

  3.       In a large heavy bottomed skillet roast the cashews over medium heat.  Stir often to keep from burning.  Remove the cashews to a bowl, set to the side.

  4.       Heat the oil in the same skillet over medium high, to high heat.

  5.       Add the broccoli to the hot skillet.  Cook and stir for about 3 minutes, until the broccoli just starts to brown.

  6.       Add the red bell pepper and cook for about another 2 minutes until the peppers just begin to soften.

  7.       Add the Soy Ginger sauce mixture; give it a quick stir, and then stir in the cornstarch and water a tablespoon at a time, until the sauce has slightly thickened.

  8.       Toss in the cashew at the last.  Remove from the heat, and enjoy with steamed rice.

Note*  Soy sauce with about a teaspoon of fresh grated ginger and a clove of minced garlic can be substituted for the Soy Ginger Sauce.

** You can substitute roasted cashews for raw cashews, just skip step 3.