Spicy Stir-Steamed Broccoli with Cashews

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.

stir-steamed_broccoli.jpg

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!

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