- First do your prep:
- Cut your broccoli into florets and roughly dice the stem (the stem is edible and full of fibre! no need to discard it!) and immerse the cut broccoli in salt water for 10 minutes to ensure it is thoroughly clean (this will kill all bugs and remove pesticides and fumes).
- Thinly slice mushroom and cabbage.
- Finely chop the ginger and garlic into a paste.
- Drain the salt water and allow the broccoli to drain until thoroughly dry.
- Once the broccoli has blanched, heat a large wok and add in your oil. Once sizzling, add in the finely diced ginger and garlic and sauté until the garlic turns golden.
- Then add in the sliced mushrooms and sauté until they soften and begin to turn golden brown. Don’t overcrowd the mushrooms in the pan- add handful by handful to prevent them turning soggy. At this point, add in the broccoli and cabbage along with the soy sauce and stir it- it should be sizzling as you add in the ingredients. Keep stirring and moving the vegetables around the pan.
- Add in the cashew nuts and allow them to toast as you stir until parts turn golden brown.
- Finally add salt, pepper, lemon juice and chopped coriander leaves and toss well for a minute.
- Remove from heat and serve with some more fresh coriander on top.
