Inspired by a recipe from The Vegan Table by Colleen Patrick Goudreau.
Ingredients
or7 cups chopped of broccoli, raw (637 g)
or1 tbsp of oil, canola (14 g)
or4 cloves of garlic, raw (12 g)
or3 packed tsps of sugars, brown (14 g)
or2 tbsps of soy sauce made from soy (tamari) (36 g)
or1 tsp of vinegar, cider (5 g)
or1/3 cups, whole of nuts, cashew nuts, oil roasted, with salt added (43 g)
Preparation
1.
Heat oil in a large skillet over medium heat. Add the garlic and sauté briefly until fragrant. Add the broccoli and stir fry. Add a little water to keep the broccoli from burning, if needed. Cover with a large lid and allow the broccoli to steam 2-3 minutes. In a separate small bowl, mix together the tamari/soy sauce, unseasoned rice vinegar or apple cider vinegar, and brown sugar. Remove the lid from the skillet and add the sauce, stirring well. When sauce has just thickened, and broccoli is cooked tender crisp, remove from heat and stir in the chopped cashews.
