This is a quickie, and scrumptious, but for success, remember the golden rule when stir-frying: have everything ready and everyone poised ready to eat, so you can enjoy the dish at its hottest, crispest and most fragrant.
Method
—The ingredients are in bold to make it easier to get your shopping list together.
Heat a slick of oil in a wok over medium heat and add ½ cup raw cashew nuts. Stir-fry until lightly golden; don’t leave them unattended or they will burn. When they’re ready, transfer to a plate lined with paper towels and sprinkle with sea salt. Wipe out wok with paper towels and add 1½ tablespoons oil. Let it get hot then add 2 heads broccoli trimmed into small florets. Stir-fry for 2-3 minutes, until starting to brown a little. Add 2 tablespoons shredded ginger, 1 clove peeled and thinly sliced garlic and 1 sliced hot red chilli. Cook through for 1 minute, then add 3 tablespoons of water to wok, cover with a lid and steam for 1-2 minutes, until broccoli is fork-tender. Add 3 tablespoons oyster sauce, bubble up, then stir in cashew nuts. Serve immediately.
Also check out Broccoli Salad with Pumpkin & Peppers and Time To Roc the Broc
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- Garlic
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- Chillies
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- Flaky sea salt
Photography by Aaron McLean http://www.aaronmclean.com
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