This was very quick and easy to make and quite tasty! Especially for the small amount of effort it required. That said, there was definitely way too much sauce for the amount of broccoli. And it also didn't thicken up noticeably at all. So, I've halved all of the liquids in the sauce, but left the cornstarch unchanged. Hopefully that will produce better results next time.

Broccoli Stir-Fry with Dark Soy Sauce

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1/3 c. raw cashews
• 1/4 c. chicken or vegetable stock
• 1 Tbsp. oyster sauce
• 1 Tbsp. dark soy sauce
• 1 Tbsp. mirin
• 1 tsp. cornstarch
• 1-2 Tbsp. corn or peanut oil
• ~500g broccoli florets
• 2 cloves garlic, minced

Directions

1. Preheat oven to 190°C (375°F) and toast the cashews until browned (5-6 minutes).
2. Combine the stock, oyster sauce, soy sauce, mirin, and cornstarch and mix well. Set aside.
3. Heat a wok over medium-high heat.
4. Drizzle in the oil and swirl to coat.
5. Add the broccoli and stir-fry until bright green (2-3 minutes).
6. Add the garlic and stir-fry for another minute or so.
7. Pour in the sauce and stir-fry until broccoli is tender (3-5 minutes).
8. Serve with rice and protein of your choice.

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Variants

Vegetarian Version¹

Ingredients

• 1/3 c. raw cashews
• 1/4 c. vegetable stock
• 1 Tbsp. vegetarian oyster sauce
• 1 Tbsp. dark soy sauce
• 1 Tbsp. mirin
• 1 tsp. cornstarch
• 1-2 Tbsp. corn or peanut oil
• ~500g broccoli florets
• 2 cloves garlic, minced

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¹ This version is probably also vegan, but you'll need to check your ingredients to be sure. Most soy sauces and vegetarian oyster sauces are vegan, but some are not. Traditional mirin is generally vegan, but some modern variants may contain honey. ^Back