Broccoli and Black Beans with Cashew Sauce

[Guest guest]

* Exported from MasterCook *

 

Broccoli and Black Beans with Cashew Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds broccoli

2 lemons

1/3 cup cashew butter

1/4 cup boiling water

2 tablespoons soy sauce

1 tablespoon rice syrup

1 tablespoon peanut oil

4 teaspoons minced gingerroot

1 tablespoon minced garlic

3/4 cup light vegetable stock

1/8 teaspoon salt

1/2 cup cooked black beans

1/4 cup sliced water chestnuts

2 tablespoons chopped cashews -- toasted

 

Yield: 4 servings * Prep Time: 15 minutes * Cooking Time: 10 minutes

 

The sweet undertone of cashews coupled with the bite of ginger complements the

crisp, sweet taste of broccoli in this light entree. Serve over rice or rice

noodles.

 

1. Trim the broccoli into florets. Peel and discard the tough outer layer from

both the stem and the florets. Cut the stems into 1-inch pieces, then set the

broccoli aside. Rinse and dry the lemon thoroughly. Grate the zest from one of

the lemons, then squeeze and strain the juice from both lemons. Set the juice

and zest aside.

 

2. In a small mixing bowl, combine the cashew butter, boiling water, soy sauce,

rice syrup, and 2 tablespoons lemon juice. Mix well and set this sauce aside.

This may be prepared up to 3 days in advance if refrigerated in an airtight

container. Bring the sauce to room temperature before cooking the broccoli.

 

3. In a 10-inch skillet, heat the oil over high heat until hot, but not smoking.

Add the ginger and reduce the heat to medium. Cook for about 30 seconds to

release the flavor, then add the garlic and continue to cook, stirring

constantly for 1 minute. Do not allow the garlic to brown or it will become

bitter. Return the heat to high and add the broccoli. Toss to coat with the oil,

then add the stock and salt. Stir, then cover and cook, tossing occasionally,

until the broccoli is just beginning to soften and is still a vibrant green and

all of the stock has evaporated, about 8 minutes. (If all liquid is not gone

when the broccoli is tender, remove the lid for the last minute of cooking to

expedite evaporation.)

 

4. Stir the beans and water chestnuts into the broccoli and warm through. Remove

from the heat and toss in the lemon zest. Pour the sauce onto a medium-sized

serving platter (or divide it evenly among 4 individual plates). Arrange the

broccoli mixture on top of the sauce and sprinkle chopped nuts on top. Serve

immediately.

 

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 226 Calories; 14g Fat (51.5% calories

from fat); 10g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

614mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0