This delightful dish combines the freshness of broccoli and green beans with the crunch of toasted cashews, creating a perfect side dish or light meal.
Fill a large bowl with cold water and add a few handfuls of ice cubes. Set aside.
The ice bath helps to stop the cooking process and keeps the vegetables vibrant and crisp.
Bring a large pan of salted water to a boil. Add the broccoli florets and cook for 1 minute.
Blanching the broccoli ensures it remains bright green and slightly tender.
Transfer the broccoli to the ice bath to cool, then drain and pat dry with a kitchen towel.
Drying the broccoli thoroughly prevents it from steaming during sautéing.
Repeat the blanching and cooling process with the green beans.
Blanching the green beans separately ensures even cooking.
Heat the olive oil in a wok over high heat. Add the cashews and stir-fry until golden brown.
Keep stirring the cashews to prevent them from burning.
Add the broccoli to the wok and sauté for 2 minutes.
Ensure the wok is hot to achieve a nice sear on the broccoli.
Add the green beans and continue to sauté for another 2 minutes.
Toss the vegetables frequently to cook them evenly.
Season with sea salt, toss well, and serve immediately.
Serve the dish hot to enjoy the best texture and flavor.
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