Archive for March 17th, 2010


This is one of the easiest and fastest dishes to put together on this planet.  It’s also one of the most delicious.  H’s sister loves this meal so much I made it twice for her when she visited this past year and named it in her honor.  The orange zest adds an unexpected pop of  flavor that really wakes up the sauce.


Broccoli in No-Oyster Sauce with Cashews and Orange Peel


4 cups broccoli cut into florets

1/3 cup raw cashews

Peel of one orange

1/3 cup vegetarian oyster sauce [It can also be labeled as vegetarian mushroom sauce.]

1/3 cup vegetable broth [This is optional.  I prefer to dilute the oyster sauce because it’s very thick/salty at times.  If you don’t want to add in vegetable broth simply double the amount of vegetarian oyster sauce.]

1 T cornstarch dissolved in 1/2 cup cold water


Steam broccoli for 4-5 minutes until fork tender.  While the broccoli is steaming, add oyster sauce and vegetable broth to a boil in a large fry pan or wok-style pan.  Add orange peel and cashews.  If the sauce needs thickening, pour in the cornstarch a little bit at a time.   Allow the sauce to thicken in between additions. [ You want it thick enough to coat the back of a spoon so that it will also coat the broccoli.]  After the broccoli is fork tender and the sauce is the right thickness, add broccoli to the sauce and mix well.  Serve over rice or noodles.


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