Cashew Broccoli

Today I’m Making… Cashew Broccoli

When I was a preschool teacher there was a requirement in our school that parents had to pack a lunch with a protein, a carbohydrate and a veggie or fruit. Since those days I have made all my complete meals with these components (yeah that doesn’t include the nights I have a bowl of Mac and Cheese or a bowl of cheerios). My issue is that the veggie is almost always just a steamed vegetable- either fresh or frozen. Corn, broccoli, peas etc… after years of this it has gotten kind of old. So this broccoli recipe is me breaking out of that little rut.

Recipe:

1. Steam 1 ½ pounds of broccoli florets- I used frozen because it was easier to get my hands on, and I can stock up which means I will make the recipe more often. When they are done steaming (make sure there is still some crunch to them) put them on the dish you plan to serve them on.
2. Sauce: in a sauce pan mix and bring to a boil:

• ¼ cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce (I used low sodium ginger soy sauce)
• 2 teaspoons white vinegar
• 2 cloves of minced garlic

3. Chop up 1/3 cup of salted cashews and add them to the sauce

4. Pour the sauce over the broccoli and let it sit for a few minutes so the broccoli can soak up some of the saucy goodness. Serve.

Review: This tastes a lot like the cashew chicken (minus the chicken) that you get at Chinese restaurants. This is a great way to change up a vegetable- and will likely cause you to eat more broccoli then you normally would.