1 ½ tablespoons brown sugar
1 tablespoon water
2 tablespoons soy sauce
1 tablespoon sweet chili sauce
1 tablespoon rice wine vinegar
2 tablespoon olive oil
4 cups broccoli florets
½ cup halved raw cashews
1/2 teaspoon eatgreengarden chives or 1 tsp fresh chives, chopped
1/2 teaspoon eatgreengarden basil or 1 tsp fresh chives, chopped
1/2 teaspoon eatgreengarden ginger or 1 tablespoon ginger paste
1/2 teaspoon eatgreengarden Freeze dried garlic, or 2 garlic cloves, minced
To serve: sesame seeds
Stir together brown sugar, water, sweet chili sauce, soy sauce and rice wine vinegar, chives, basil, ginger and garlic. Set aside.
Heat olive oil in a large frying pan and add the broccoli florets. Stir-fry uncovered, for 2-3 minutes. Add cashews, and cook for another minute
Add the brown sugar/soy sauce mixture. Mix well and cook for another 1-2 minutes, until the sauce has reduced.
Serve over white or brown rice. Garnish with sesame seeds and serve!
Keywords: stir fry; dinner; broccoli; vegetarian