Oriental broccoli casserole with cashew nuts

Cut small florets from the broccoli sprout. Peel the stalk with a peeler and cut into 2 cm cubes. Boil the broccoli florets and diced stalks in a pan with plenty of boiling water with salt in 3 minutes until al dente.

Rinse the broccoli in a colander under cold running water and let it drain well.

Finely chop the garlic and grate the ginger. Finely chop the red pepper. Heat the oil in a stirring fruit the garlic, ginger and red pepper until it smells nice.

Spoon the broccoli and cashew nuts and stir fry 2-3 minutes. Sprinkle the soy sauce and sesame oil over it and shake well. Serve with pandan rice.