Cashew and broccoli.

J lOVES cashew chicken, minus the chicken. Needless to say it’s very hard explaining to the guy on the phone (at Archie’s Thai restaurant who speaks very broken engrish) that I want the cashew chicken without the chicken. It just doesn’t compute easily so I thought I’d give it a shot making it myself at home. Although the dish came out tasty I did make some mistakes along the way and it was definitely not Archie’s. Actually most of the cashew chicken recipes I found on the web didn’t seem right to me just from looking at the ingredients and somehow I ended up with a beef and broccoli sauce instead. End result, cashew and broccoli, which J enjoyed (she ate it all) and she normally won’t touch broccoli so that’s a plus. So my first mistake was cooking the broccoli too long leaving it half its original size with no crispness whatsoever. I also added pecans which made it way too nutty. I did double the sauce (something I usually do). Theory being I would rather have a little extra than not enough (right?). Though lately I told myself that I would just follow the recipe as close as possible because I usually fart something up when I add more of an ingredient just because I like that ingredient on its own. This one turned out good with all my mistakes and altering luckily. Either way I’m still on the search for something more like Archie’s cashew chicken. The journey continues…

Cashew and Broccoli

Makes 2-3 servings.

Ingredients
3/4 c. raw unsalted cashews
1 T. canola oil
3 cloves garlic, minced
10-12 oz. broccoli, cut in half lengthwise
2 medium carrots, sliced
t. turbinado sugar, blended into a powder
1/2 t. sea salt
4 T. oyster sauce
4 T. soy sauce
2 T. water
1 T. rice vinegar
1 t. sesame oil
1 t. turbinado sugar, blended into a powder
2 t. cornstarch
2 T. water
Preparation

Roast cashews in a non greased skillet for a few minutes stirring and shaking frequently until golden brown and smelling wonderful. remove from skillet and set aside. Add canola oil to the skillet and heat medium-high to high. Toss in garlic and cook for 30 seconds. Add broccoli, carrots, sugar and salt (optional)stirring frequently for 1-2 minutes. Add 1/2 c. water, cover and cook for 4 more minutes. While veggies are cooking start making the sauce by mixing the cornstarch and water to create a “thickener” and set aside. In another small bowl combine and mix oyster sauce, soy sauce, water, sesame oil, vinegar, and sugar. Set aside. After 4 minutes drain remaining liquid from veggies. Add oyster sauce combo and cashews, stir and cook for 40 seconds. Stir in thickener. If you want you can add another a little more canola oil. Serve with a side of brown rice.

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