*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Loved this - what an interesting flavor! This sauce is so delicious the cashews aren't even necessary but do use them if you can. I wasn't sure I'd like them but I'm glad I gave them a try because they did add character as well as another layer of flavor. Other than cooking the broccoli for a couple of minutes less than recommended I didn't and wouldn't change a thing.
Wow! An hour after dinner and we still cannot stop talking about the broccoli! Served with shrimp & rice. Will make this over and over again. I did add a bit of cornstarch to thicken. Perhaps I will cut down on the butter slightly next time too to make it a bit less fattening.
Really tasty! I used less butter(about 1T) substituted honey for brown sugar red pepper flakes for black pine nuts for cashews and balsamic vinegar for white. so basically everything but the soy sauce. Also I sautéed the garlic pepper and pine nuts in the pan before adding the liquids and then let it boil a bit to burn off the vinegar. It was superb I will be making again in the near future. I also mixed it up a bit with some cauliflower...
This was pretty good my wife thought it was the best thing ever lol! For me it was a lot of soy sauce maybe if the sauce was thicker it wouldn't tasted like you were drinking straight soy sauce..next time i'll thicken it up a bit but overall good change from broccoli and cheese!
This was yummy but didn't go well with my main dish. This recipe taste like a chinese recipe so be careful selecting your main dish. I loved the taste of this recipe and made it into a main dish the same week. Double the brown sugar soy sauce vinegar pepper and garlic to make more sauce add cooked chicken and put over rice. Makes a great stir-fry.
Made this as an additional side dish for our Christmas dinner of standing rib roast & buttered parsley red potatoes yesterday. It was a HUGE success. My brother-in-law tries to pick a favorite dish each holiday and this was it. My sister said sometimes soy sauce is overpowering. This was NOT. She loved it. I used lite soy sauce. I followed suggestions of using 3T butter then doubling the entire sauce recipe. I sauted the garlic in the butter first brought to boil then simmered till thick with just a little cornstarch. The broccoli DID overcook at 7 minutes. Next time I'll decrease the time or steam it. This did not dampen the enthusiasm of my guests. They LOVED it. Thanks for making me look good.
I was really excited about this recipe. The flavor was very good but 7 minutes was too long to boil the broccoli. I took it out after 5 minutes and it was mushy. Maybe my pieces were too small? I would definitely try it again with less steaming time.
I used "I Can't Believe It's Not Butter" instead of butter and low-sodium soy sauce in place of regular soy sauce. I added the garlic to the melted "Not Butter" and let it soften before adding the rest of the sauce ingredients. The vinegar was too pronounced for our tastes. I think the addition of a cornstarch wash to thicken the sauce so it would remain on the broccoli & let the cashew pieces adhere would be an improvement. A little freshly grated ginger would also be a nice addition.
Rating: 1 stars
This is the worst recipie I have tried from this site. If I had eaten the veggies alone it would have tasted much better than using the sauce from the recipie. Gave everyone who ate it a stomach ache....don't know how this recipie got such a high rating.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Broccoli with Garlic Butter and Cashews
this link is to an external site that may or may not meet accessibility guidelines.