Braised vegetables are super. Braising brings out the flavor, and gives a perfect texture to your vegetables. So, what does it mean to “braise?” It means to first sauté, and finish cooking in a liquid. (See slide show below.)
Feel free to add more vegetables in this recipe. Adding onion, mushrooms, and/or red pepper would be a fine plan. You can also use varying liquids, like white wine, vegetable, or beef broth.
Broccoli crowns currently sell at your local Giant supermarket for $1.69 per pound. Giant brand cashew halves and pieces cost $3.19 for a generous 9.25 ounces.
• 3 tablespoons olive oil
• 1 pound fresh broccoli florets
• 2 teaspoon minced garlic (2 cloves)
• 1/3 cup cashew halves and pieces
• 1/3 cup chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• Pepper to taste
1. Measure the broth, soy sauce and sugar. Combine and stir.
2. Wash broccoli. Cut it into florets.
3. Heat oil in a skillet over medium heat.
4. Saute the broccoli and garlic for about three minutes, until the broccoli is bright green.
5. Add the broth mixture and cashews. Cook on low until the broccoli is just tender. Poke the stem of the broccoli with a fork to find if it is al dente.
6. Season with pepper to taste.