Oriental broccoli casserole with cashew nuts

Name: oriental broccoli casserole with cashew nuts
Total time: 20 min
Yield: 4
Ingredients: 600 gram Broccoli; 3 tablespoon neutral oil; 2 clove garlic; 1 tablespoon fresh ginger; 0.5 red pepper without seeds; 100 gram roasted cashew nuts; 3 tablespoon Japanese soy sauce; 1 tablespoon sesame oil

Ingredients

Directions

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.