Thursday, June 12, 2008

Broccoli with Cashew Butter Garlic Sauce

Okay, kuddos to Steph, my fab neighbor, who shared this recipe a couple years ago. I just made it again the other night and had forgotten how much we all love it. Here you go:

1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat*. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
*If your sauce seems a little thin, you could add a bit of corn starch to thicken it. You just have to do it for your taste. This sauce is also good on chicken and rice and other veggies as well. Oh, in a pinch, you could use frozen broccoli too.

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