Stir-fried broccoli with cashews & oyster sauce
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Stir-fried broccoli with cashews & oyster sauce

By Jane Hornby

Liven up a side dish of broccoli with this simple Chinese dish, full of vitamin C

  • Prep:15 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 156
  • fat 11g
  • saturates 19g
  • carbs 6g
  • sugars 4g
  • fibre 4g
  • protein 8g
  • salt 0.82g

Ingredients

  • 1 tbsp sunflower oil
  • 100g roasted unsalted cashew nuts
  • 2 heads broccoli, cut into small florets
  • 3 tbsp oyster sauce, or more to your taste

Method

  1. Heat a little of the oil in a wok and toast the cashew nuts until they start to turn golden. Tip out of the pan, then add the rest of the oil. Stir-fry the broccoli for 2-3 mins until it has turned bright green (it will still be very firm).

  2. Add a splash of water to the pan, then cover with a lid and steam for about 4 mins or until the stems just give with a knife. Push to the side of the pan, then pour the oyster sauce into the other side. Bring to the boil, then stir into the broccoli. Toss in the cashews and serve.

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