Szechuan Broccoli & Mushroom Stir-Fry

Name: Szechuan Broccoli & Mushroom Stir-Fry with Cashews & Buttery Ginger Rice
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 tbsp Cornstarch; 1 Onion; 8 oz Broccoli; 1/2 cup Rice; 1 clove Garlic; 4 tbsp Sweet Soy Glaze; 2 tbsp Szechuan Paste; 4 oz Mushroom; 1 Lime; 1/2 oz Cashews; 1 Ginger; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Granulated Sugar, tsp; 2 tbsp Butter, tbsp; 2 tbsp Cooking Oil, tbsp

with Cashews & Buttery Ginger Rice

By Recipe0 System

Falling into a stir-fry rut with the same veggie + sauce combo each week? We’ve got you covered. This version stars mushrooms, broccoli, and onion, which are sautéed with garlic, then tossed with cashews and a spicy, savory-sweet Szechuan sauce. Everything simmers together until the sauce is thick and the veggies are tender; then, it’s all spooned over ginger-scented rice and served with lime wedges for bright tang. Dinner winner? We think so.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 tbsp Cornstarch
1 Onion
8 oz Broccoli
1/2 cup Rice
1 clove Garlic
4 tbsp Sweet Soy Glaze
2 tbsp Szechuan Paste
4 oz Mushroom
1 Lime
1/2 oz Cashews
1 Ginger
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Granulated Sugar, tsp
2 tbsp Butter, tbsp
2 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Peel and mince or grate ginger. Quarter lime. Trim and quarter mushrooms. Halve, peel, and cut half the onion (whole onion for 4 servings) into a large dice. Cut broccoli florets into bite-size pieces if necessary. Peel and mince garlic.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add ginger; cook, stirring, 1 minute.

Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

While rice cooks, in a small bowl, whisk together half the cornstarch and ¼ cup cold water (all the cornstarch and 1⁄3 cup cold water for 4 servings) until smooth.

Whisk in sweet soy glaze, half the Szechuan paste, juice from half the lime, and 1 tsp sugar (all the Szechuan paste, juice from whole lime, and 2 tsp sugar for 4).
4

Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, diced onion, salt, and pepper. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. Transfer to a plate.

Add broccoli, a splash of water, salt, and pepper to pan; cover and steam for 3 minutes.

Uncover and add a large drizzle of oil. Cook, stirring occasionally, until tender and lightly charred, 3-5 minutes more.

Transfer to plate with mushrooms and onion.
5

Add another drizzle of oil to pan. Add garlic; cook, stirring, 30 seconds.

Pour in sauce. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. Turn off heat.

Stir in veggies, cashews, and 1 TBSP butter (2 TBSP for 4 servings) until coated. Taste and season with salt and pepper. TIP: Stir in a splash more water if your sauce is too thick.
6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper.

Divide rice between plates and top with stir-fry. Serve with remaining lime wedges on the side.

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