Broccoli and cashew stir-fry recipe

This nutty dish is a satisfying vegetarian option

Broccoli and cashew stir fry
Tossed with sauce, this recipe is quick and easy to make
(Image credit: Sam Folan)

This side dish comes together extremely quickly and would make a great accompaniment to most meals, said Sugen Gopal. I use tenderstem broccoli, but you could easily swap it out for other seasonal green vegetables, such as purple-sprouting broccoli, asparagus or green beans.


Ingredients (serves 4)

  • 300g tenderstem broccoli
  • 2 tsp salted butter
  • 50g cashews, roughly chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp oyster sauce
  • To serve: 2 tbsp crispy fried shallots


Method

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  • Start by blanching the broccoli: immerse it in boiling water for 2 mins, then drain and plunge into ice-cold water. Leave to drain in a colander.
  • Melt the butter in a large pan over a medium heat and, once bubbling, add the cashews and then the garlic. Stir frequently and cook until the butter is just starting to brown.
  • Transfer the garlic and cashew mixture to a plate, before adding the drained broccoli to the pan, keeping it over a medium heat. Add the oyster sauce, and fry for 2-3 mins until the broccoli has started to soften a little (but being careful not to overcook).
  • Add the garlic and nuts back into the pan, stir together and serve garnished with the crispy fried shallots.

Taken from Roti King: Classic and Modern Malaysian Street Food by Sugen Gopal, published by Quadrille. To buy, visit theweekbookshop.co.uk.

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