Szechuan Broccoli & Mushroom Stir-Fry

🥘 Ingredients

• black pepper
  ½ tsp
• broccoli
  1 head
• butter
  2 tbsp
• cashews
  ½ cup
• cooking oil
  2 tbsp
• cornstarch
  2 tbsp
• cremini mushrooms
  8 oz
• garlic
  3 cloves
• ginger
  1 in
• jasmine rice
  1 c
• lime
  1 unit
• onion
  1 unit
• salt
  1 tsp
• sugar
  1 tsp
• sweet soy glaze
  3 tbsp
• szechuan paste
  2 tbsp

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   cornstarch onion broccoli jasmine rice ginger garlic sweet soy glaze szechuan paste cremini mushrooms lime cashews salt black pepper sugar butter cooking oil

   cornstarch: 2 tbsp, onion: 1 unit, broccoli: 1 head, jasmine rice: 1 c, ginger: 1 in, garlic: 3 cloves, sweet soy glaze: 3 tbsp, szechuan paste: 2 tbsp, cremini mushrooms: 8 oz, lime: 1 unit, cashews: ½ cup, salt: 1 tsp, black pepper: ½ tsp, sugar: 1 tsp, butter: 2 tbsp, cooking oil: 2 tbsp
2. 

   2

   Wash and dry all produce. Quarter lime. Trim and quarter cremini mushrooms. Halve, peel, and cut onion into a large dice. Cut broccoli florets into bite-size pieces if necessary. Peel and mince garlic. Peel and mince ginger.
3. 

   3

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add ginger; cook, stirring, ⏱️ 1 minute . Stir in jasmine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, in a small bowl , whisk together half the cornstarch and ¼ cup cold water until smooth. Whisk in sweet soy glaze, half the szechuan paste, juice from half the lime, and sugar.
5. 

   5

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add cremini mushrooms, diced onion, salt, and black pepper. Cook, stirring occasionally, until tender and lightly charred, ⏱️ 5 minutes . Transfer to a plate. Add broccoli, a splash of water, salt, and black pepper to pan; cover and steam for ⏱️ 3 minutes . Uncover and add a large drizzle of cooking oil. Cook, stirring occasionally, until tender and lightly charred, ⏱️ 3 minutes . Transfer to plate with mushrooms and onion.
6. 

   6

   Add another drizzle of cooking oil to pan. Add garlic; cook, stirring, ⏱️ 30 seconds . Pour in sauce. Bring to a simmer and cook, stirring, until thickened, ⏱️ 2 minutes . Turn off heat. Stir in veggies, cashews, and butter until coated. Taste and season with salt and black pepper. TIP: Stir in a splash more water if your sauce is too thick.
7. 7

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