Szechuan Broccoli & Mushroom Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• broccoli
  12 oz
• butter
  4 tbsp
• cashews
  1 oz
• cooking oil
  4 tbsp
• cornstarch
  1 tbsp
• cremini mushrooms
  8 oz
• garlic
  2 clove
• ginger
  1 thumb
• jasmine rice
  1 c
• lime
  1 unit
• onion
  1 unit
• salt
  1 tsp
• sugar
  2 tsp
• sweet soy glaze
  2 tbsp
• szechuan paste
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince or grate ginger . Quarter lime . Trim and quarter cremini mushrooms . Halve, peel, and cut half the onion into a large dice. Cut broccoli florets into bite-size pieces if necessary. Peel and mince garlic .

   ginger: 1 thumb, lime: 1 unit, cremini mushrooms: 8 oz, onion: 1 unit, broccoli: 12 oz, garlic: 2 clove
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add ginger and cook for ⏱️ 1 minute . Stir in jasmine 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, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 4 tbsp, jasmine rice: 1 c
3. 

   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 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 if cooking for 4 and 2 tsp sugar).

   cornstarch: 1 tbsp, sweet soy glaze: 2 tbsp, szechuan paste: 2 tbsp, sugar: 2 tsp
4. 

   4

   Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, diced onion, salt , and black pepper . Cook, stirring occasionally, until tender and lightly charred, ⏱️ 7 minutes . Transfer to a plate. Add broccoli, a splash of water, salt, and pepper to the same pan; cover and steam for ⏱️ 3 minutes . Uncover and add a large drizzle of oil. Cook, stirring occasionally, until tender and lightly charred, ⏱️ 5 minutes . Transfer the visuals to the plate with mushrooms and onion.

   salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Add another drizzle of oil to the pan. Add garlic; cook, stirring, ⏱️ 30 seconds . Pour in the sauce. Bring to a simmer and cook, stirring, until thickened, ⏱️ 3 minutes . Turn off heat. Stir in the vegetables, cashews , and 1 TBSP butter until coated. Taste and season with salt and pepper. TIP: Stir in a splash more water if the sauce is too thick.

   cashews: 1 oz, butter: 4 tbsp
6. 

   6

   Fluff the rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide rice bake between plates and top with the stir-fry. Serve with the remaining lime wedges on the side.