Szechuan Spicy Broccoli with Candied Cashews!

I’m probably a terrible person. When I heard there was a large earthquake in China’s Szechuan province my first thought was: that’s really terrible. My second thought was: Mmmmm Szechuan food….I AM A TERRIBLE PERSON. I guess my brain is mega food-oriented because this happens to me all the time. “Militant uprising in Lebanon…” mmmmm Lebanese food. “Buddhist monk self-immolates in Thailand” mmmmm Thai food.

Okay I won’t drag that point on. It’s shameful really.

Here’s a very VERY quick and easy weeknight meal.

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What you’ll need:

  • A large head of broccoli
  • A bunch of asparagus
  • A couple medium-spicy red chillies
  • Some long green scallions
  • A couple handfuls of cashew nuts
  • A healthy sprinkling of sesame seeds (optional)
  • 2 cloves of garlic (sliced)
  • A nice chunk of ginger (chopped)
  • Soya sauce
  • Sesame oil
  • Honey
  • Red chilli flakes
  • Salt and pepper

What to do:

In a frying pan, dry toast some cashew nuts until they become fragrant and golden, sprinkle in the sesame seeds and after a minute, turn the heat off. Add about a teaspoon or more of honey, some crushed chili flakes and stir. The cashews and sesame seeds will get really sticky very fast, so remove from the pan into a small bowl. Set aside.

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In a larger wok, heat some vegetable oil and a drop of sesame oil. When the oil is warm add the ginger, garlic, and chopped chilli pepper. Once they sizzle and get fragrant, throw in most of chopped scallions. Then add the broccoli and asparagus. Stir everything up really well and increase the heat so the veggies get a bit charred.

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At the last minute, reduce the heat to very low and toss in the cashews and sesame seed. Drizzle on some soya sauce, add some salt and black pepper and a bit more honey if you like it sweet.

I served this over some rice noodles and it was glorious. This would also go great with some jasmine rice, soba noodles or even udon noodles! ENJOY!

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This entry was posted in Asian, Uncategorized, Veg, Vegan. Bookmark the permalink.

2 Responses to Szechuan Spicy Broccoli with Candied Cashews!

  1. More Than Greens says:

    Mmm, I make a stiry-fry almost exactly like this all the time but I’ve never thought to do the cashews separately. Yours look so much nicer! Thanks for the tip! šŸ˜‰

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