We had a guest come to stay recently and when he asked what he should bring, I yelled: ‘NUTS!” at him (thankfully this conversation didn’t take place in public).
Because nuts are hard to come by on this Caribbean rock we call home. When they do appear on shelves they are frequently stale, coated in nasty oils and very expensive.
So our visitor arrived with a suitcase full of nuts (bet customs sniggered at that one)….and within a few days everything but the cashews had vanished.
I don’t know why I’m surprised. Nuts are like crack to me and hubs.
The remainder of our supply went into this stir-fry in a last ditch attempt to at least balance all those nutty fats with some healthy green stuff.
Chinese Cashew & Broccoli Stir-Fry (serves 2-3)
- 3/4 cup roasted, salted cashews
- 1 small bunch broccoli, cut into small florets
- 2 large carrots, peeled and julienned
- 1 small, white onion, finely chopped
- 2 cloves garlic, minced
- 1 inch chunk root ginger, peeled and sliced finely
- 6-8 french style green beans, trimmed
- 1 small bunch fresh cilantro leaves, roughly chopped
- 2 tbsps coconut oil
- 1 tbsp sesame oil
- 2 tbsps liquid aminos (or soy sauce, but taste as you go in case it gets too salty)
- 1 tsp fish sauce
- Heat the coconut oil in a large frying pan or wok over a medium heat. Add the garlic, ginger and onion. Fry until the onion turns golden.
- Whisk together the sesame oil, aminos and fish sauce.
- Add the broccoli, carrots and green beans to the pot. Pour over the aminos mixture and reduce the heat to cook gently for 5-10 minutes until the veggies are tender.
- Sprinkle over the cilantro and stir in the cashews. Cook for a minute more then serve immediately.
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