14 Comments to 'Mushroom, Brocolli and Cashew Nut Stir Fry'
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Mushroom, Brocolli and Cashew Nut Stir Fry
Posted By Stephen
Kerri was out this evening and on the way home I wondered how to use up the few pieces of purple sprouting brocolli that we had left over. Somehow in these situations I often end up craving a Thai or Chinese style stir fry and that’s what happened this evening too. To go with the brocolli, I bought some mushrooms, cashew nuts and spring onions.
Turned out very well and although I was a bit over-full afterwards, I still found myself wishing there had been more.
Everything was quite approximate, but the recipe went something like this:
1 large garlic clove, finely chopped
small piece grated ginger (I used half a teaspoon of powdered ginger actually as I didn’t have fresh)
200g mushrooms, sliced
half a pack of purple sprouting brocolli, cut into thirds and thick stalks sliced lengthways too
3 spring onions, chopped, both white and green bits
handful cashew nuts
half a teaspoon of corn flour, made into a paste with a little cold water
1tbsp oyster sauce
2tbsp soy sauce
1tbsp Chinese cooking wine
Heat a little vegetable oil in a wok over medium to high heat and add the garlic and ginger. Stir fry for 30 seconds or so, then add the brocolli and mushrooms. Stir fry for a couple of minutes and add one tablespoon of soy sauce. Add the spring onions and cashew nuts and keep stir frying for another minute. Then turn the heat down, add the other tablespoon of soy sauce, the oyster sauce and the Chinese cooking wine. Give a good stir and place a lid onto the wok. Leave it for 3 or 4 minutes until done. Serve with some rice and enjoy!
Mar 28th, 2011
Just made the exact same thing for lunch (currently in LA) except I also threw in some water chestnuts. This is my goto dish when G isnt home for dinner
How funny LondonLady! And due to the time zone difference, we may have been making it simultaneously.
I love purple sprouting brocolli, but I live in the southwest of Ireland and it is a rarity here, potatoes and cabbage no problem, but this is a bit exotic. Still I am sure it will work just as well with the normal stuff.
I love it too! Just bought some more for this evening. And the convenient thing for us is that it is relatively local too which fits in with our food-mile reduction regime: the stuff that Waitrose sells comes from Kent which is just “next door” to London.
I love a good ‘fridge food’ stir-fry – best way of using up the random stumps of vegetables that get left behind. Looks delicious.
Gosh, that looks yummy! I used to make lunchtime stir fries before I discovered Japanese Ramen noodles. This has reminded me of them and, now I’ve got some lovely oyster sauce, I’ll have to get back to them again.
I actually grew our own purple sprouting for this year, planted (last year). the patch now has sweetcorn, runner beans, tomatoes, letuse, and a mix of peppers, and chilli. Fingers crossed!!!
luv ya!
This looks great, always looking for something a little different for a stir fry, it’s so easy to get into the same routine and do the same stuff
A fabulous blog you have with exquisite recipes. Thanks for sharing- bookmarked!
Whatever happened to this blog? I used to enjoy reading your culinary adventures!
Hi Gareth! Thanks for remembering us. We have been very busy and / or lazy over the past six months or so though. One day soon we’ll get it together to start it up again and do a quick recap of the lost time.
I’m also glad you’re still alive, I was getting quite worried that that stir-fry had something more dubious in it!
This is exactly the kind of meal I like to make mid-week. Looks delicious
OMG where did you get that plate?? Major prop envy!
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