|2 servings||calories per servings 495||protein serving 11 g||carbs per serving 75 g||total fat per serving 17 g|
Broccoli (or, in this case, broccolini) and cashews are a classic stir-fry combination for a very good reason: They taste great together. The mildly sweet flavor of the nuts balances the slightly sharp flavor of the broccolini. Note that the sriracha adds some heat; if you’re unsure of how much to use, start with about half a packet. You can always add more before serving, or even at the table.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||75 g|
|Dietary Fiber||7 g|
Prepare your mise en place: Wash broccolini. Cut bite-size florets off the stem; thinly slice stem. Peel, halve and thinly slice carrot. Peel, halve and thinly slice shallot. Peel and mince ginger. Peel and mince garlic.
Place rice in a sieve, and rinse under running water 1 minute. Drain. In a small saucepan with a lid, combine 1 3/4 cups water and 1 teaspoon kosher salt. Place over high heat and bring to a boil. Stir in rice. When water returns to a boil, reduce heat to low, cover pot, and cook 30 to 35 minutes, or until all liquid is absorbed. Remove from heat, but keep rice covered.
In a small bowl, combine sesame oil, soy sauce, sriracha, sugar and cornstarch. Stir well. Place a large saute pan over high heat, and add cooking oil. When oil is shimmering carefully add broccolini and carrots. Cook 4-5 minutes while stirring intermittently. Turn heat down to medium, stir in cashews, shallot, ginger and garlic, and cook 1 minute more. Stir in sauce and remaining 1/4 cup water. Cook 1 minute, or until sauce thickens slightly.
Fluff the rice with a fork and divide between 2 bowls. Top with broccolini mixture. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...