17 January 2017 | The Mind Body Clinic
Stir fry Broccoli with cashew nuts and garlic
Broccoli is an excellent source of nutrients including vitamin K, B vitamins,vitamin C and E, beta carotene, chromium, folate, potassium and copper. It is also a very good source of dietary fibre and antioxidants.
400g broccoli, trimmed
75g cashew nuts
2 tablespoons olive oil
1 garlic clove, chopped
A dash of soy sauce
Cut the broccoli into florets and steam or boil for a few minutes
Drain
Heat a wok or deep frying pan over a medium heat. Add the cashews in the pan for a couple of minutes, tossing them often; When they are golden, tip them into a bowl.
Put the oil and garlic into the pan and heat gently for 30 seconds–1 minute, just to take the edge off the garlic.
Add the toasted cashews and broccoli to the pan, turn up the heat, and stir-fry for a minute or two, so the broccoli is well mingled with the nuts, oil, and garlic. Season with a splash of soy sauce.
