Mushroom, Brocolli and Cashew Nut Stir Fry

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!