Thai cashew broccoli stir-fry
Bright broccoli, sweet peppers and toasted cashews in a glossy, garlicky Thai-style sauce, on the table faster than delivery.
- 30 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $3.52 a serving
- 790 calories
- Vegan
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- ½ cup cashews
- 1 tbsp hoisin sauce
- 1 tsp sriracha
- 1 head broccoli, cut into small florets
- ½ yellow onion, cut into wedges
- 1 red bell pepper, cut into strips
- 3 cloves garlic, minced
- 2 green onions, cut into 1-inch pieces
From your pantry
- 1½ cups water
- ¼ tsp salt
- 1½ tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp cornstarch
- ¼ cup water
- 2 tbsp vegetable oil
- ¼ tsp red pepper flakes
Each serving has about 790 calories, 21 g protein, 115 g carbs and 31 g fat, and costs about $3.52 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No cashews? Almonds work.
- No sriracha? Hot sauce works.
- No broccoli? Frozen broccoli works.
- No yellow onions? White onions or red onions work.
- No red bell peppers? Yellow bell peppers work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice and bring it with 1½ cups water and the salt in a .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn to low and cook 15 minutes.
Low heatTimer: 15 min
Toast the cashews in a large dry over medium heat, shaking often, until , 3 to 4 minutes. Tip them onto a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 4 min
Dolly’s tip: Nuts go from golden to burnt fast. Pour them out of the hot pan the moment they smell toasty.Stir the soy sauce, hoisin, brown sugar, sriracha, cornstarch and ¼ cup water together in a cup.
Heat the oil in the over high heat. Add the broccoli and 2 tablespoons water, cover and let it for 2 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Steam. Steaming means cooking food over or in a little simmering water with a lid on to trap the steam. It cooks gently and keeps vegetables bright and tender.
How you’ll know: The color turns vivid, and a fork goes in with just a little resistance.
High heatTimer: 2 min
Uncover, add the onion and pepper and until the broccoli is bright green and , 2 to 3 minutes. Add the garlic and pepper flakes for 30 seconds.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
High heatTimer: 3 min
Stir the sauce, pour it in and until glossy and thick, about 1 minute. Toss in the cashews and green onions.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heat
Fluff the rice and serve the over it.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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