Stir-fried broccoli with cashews & oyster sauce

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Jane Hornby

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Recipe by Jane Hornby

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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.

Per serving

156 kcalories, protein 8g, carbohydrate 6g, fat 11 g, saturated fat 19g, fibre 4g, salt 0.82 g

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

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

Per serving

156 kcalories, protein 8g, carbohydrate 6g, fat 11 g, saturated fat 19g, fibre 4g, salt 0.82 g

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