Cashew and broccoli stir-fry

Method

1. Rinse the rice and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat right down and cook for 12 minutes, then leave it covered off the heat.
2. Cut the broccoli into small florets and slice the stalk. Cut the red pepper into chunks and the onion into wedges, slice the garlic and grate the ginger.
3. Toast the cashews in a dry wok over a medium heat for 3 minutes, stirring, until golden in patches. Tip them out.
4. Warm the olive oil in the wok over a medium-high heat. Add the onion, broccoli and red pepper with 3 tablespoons of water and stir-fry for 5 minutes, until the broccoli is bright green and tender with a bite, and the water has gone.
5. Add the garlic and ginger and stir for 1 minute.
6. Stir in the hoisin sauce, soy sauce and cashews and toss for 1 minute, until everything is glazed.
7. Fluff the rice with a fork and spoon the stir-fry over it.

Tip Do not cover the wok while the broccoli cooks. The splash of water steams it just enough, and the lid would turn it soft and dull.

Photo made with AI.

From Nosha · nosha.app