Broccoli and Cashew Stir-fry

Broccoli and cashew nuts are both popular ingredients in Chinese food, especially Cantonese cuisine. Both are often paired with chicken, which I hate. I get around this problem by putting the broccoli and cashew nuts together without their common enemy, chicken.

First add the cashew nuts, garlic, Okinawan mixed spice, five spice, drizzle of cooking sake and dollop of sesame oil to the skillet and begin to cook.

Add the broccoli and lightly stir-fry. If you are feeling particularly lazy you could use frozen broccoli, but there is a corresponding drop in flavor. There is a direct relationship between the amount of work you put into food vs flavor, but it's up to you to decide where the tradeoff point is.

If using fresh broccoli, cut off the stems and don't use them. Of course I don't throw them away. I steam them in the microwave and snack on them.

See, doesn't it look sort of Chinese? This dish doesn't drip sauce, so it won't leak and make a mess in your lunchbox. Obviously it goes well with rice, but it also works with noodles. If you pair it with spaghetti, you'll have an easy-peasy fusion dish!