I made this as a light lunch for myself, and it was so good that the recipe is definitely going to appear as a side dish for a larger audience. Steamed broccoli is great, and stir-steamed broccoli is even greater - it’s a quick method that gives pleasantly crispy results. Simply seasoned with nothing more than chili flakes, soy sauce, and lemon juice, this broccoli was probably the best I’ve cooked so far.

I always peel and slice the thicker stems of broccoli and use them in my cooking as well - they have a nice mild taste that reminds me of kohlrabi. I didn’t measure the soy sauce, and soy sauces also vary in how salty they are, so the amount might need a little adjusting.

• 1/2 dl cashew nuts
• 300 g broccoli, in florets, stems peeled and sliced
• 1/2 dl water
• 1 teaspoon chili flakes
• 1 tablespoon light soy sauce
• a squeeze of lemon juice

First, I prepped the broccoli, and heated a non stick frying pan over high heat. Then I toasted the cashews for a few minutes, until they started to brown, and added the broccoli and the water in the pan. Now, I stirred the broccoli for a few minutes until the liquid had more or less evaporated, and then added the chili flakes to the pan. After a minute or so , I added the soy sauce, and stirred until most of the liquid was gone. At this point the broccoli was cooked on the outside and still crispy on the inside.

I removed the pan from heat, added a splash of lemon juice, and enjoyed my simple lunch!