Dessertsdeliciouslyella
Sautéed Asian Broccoli
The creamy tahini and cashew butter mixed with salty tamari and tangy apple cider vinegar make this dish incredibly moreish. Serve it along with some sweet potato wedges and your favourite salads or stir it through buckwheat noodles for a delicious and speedy supper.
👥 3 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
📝 Preparation Steps
1
Peel the garlic, cut it in half and then finely slice each half.
garlic1 clove
2
Blend the cashew butter, tahini, chilli flakes, tamari, sesame oil, apple cider vinegar and water until smooth.
cashew butter2 tablespoonstahini2 tablespoonstamari1 tablespoonapple cider vinegar1 tablespoonwater2 tablespoons
3
Heat the olive oil in a large frying pan and when it is hot, add the broccoli, garlic, salt and pepper.
olive oil1 tablespoongarlic1 clove
4
Cook for 8–⏱️ 10 minutes until cooked through and slightly charred.
5
Remove the broccoli from the pan and leave to cool slightly before pouring over the dressing and giving it a good stir.
6
Sprinkle with sesame seeds and sliced fresh red chilli (if using) before serving.
sesame seeds2 tablespoonsdried red chilli flakes1 teaspoonred chilli1
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