Stir-Fried Broccoli with Cashews and Dark Soy Sauce
Dark soy sauce has a molasses-like consistency and adds both sweetness and heartiness to this dish. Mirin lends a measure of brightness, oyster sauce an intriguing savory flavor and cashews a delightful nuttiness. Together, they’re a tasty way to perk up pleasantly bitter broccoli florets in a quick stir-fry.
- 1/3 cup cashews
- 1/2 cup low-sodium chicken broth
- 2 Tbs. oyster sauce
- 2 Tbs. dark soy sauce
- 2 Tbs. mirin
- 1 tsp. cornstarch
- 2 Tbs. canola oil
- 1 head broccoli, about 1 lb., cut into 1-inch florets
- 1 garlic clove, minced
Preheat an oven to 375°F.
Pour the cashews onto a rimmed baking sheet. Toast the cashews in the oven until they turn a shade or two darker and are fragrant, 6 to 8 minutes. Pour onto a plate to cool.
In a small bowl, combine the broth, oyster sauce, soy sauce and mirin. Stir well, then add the cornstarch and stir to dissolve.
In a wok or large fry pan over medium-high heat, warm the oil. When the oil is hot and shimmering in the pan, add the broccoli. Cook, tossing and stirring constantly, until the broccoli is well coated with oil and is vibrant green, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the soy sauce mixture, bring to a boil and cook, tossing, until the sauce thickens and the broccoli is tender-crisp, about 4 minutes.
Add the cashews and stir well. Transfer the broccoli mixture to a warmed serving dish and serve immediately. Serves 4.
Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).