In a big sauce pan bring water to boil (just
enough to cover broccoli in it). Add broccoli florets to it and turn it off.
Let broccoli florets stand in the hot boiling water for 2 minutes. Drain the
florets and let it cool for about 5 minutes until the steam subsides and is at
Then, in a mixing bowl combine blanched broccoli
florets in ½ tbsp cornstarch. Mix it very well with a spoon so that each floret
is well coated with the cornstarch. Keep it aside.
In another mixing bowl combine soy sauce,
sriracha sauce, dried garlic, ginger powder, crushed black pepper, remaining 1
tbsp cornstarch and maple syrup. Whisk it nicely so that all the ingredients
are well dissolved and there are no lumps. Keep it aside.
Heat oil in a wok at high flame and saute cashew
nuts for 30 seconds or until they start to turn golden in color. (This will
make the nuts a bit crisp).
Immediately add broccoli florets and saute
nicely until well coated with oil (about 1-2 minutes).
Bring the flame to medium heat and pour the soy
sauce mixture to it. Quickly mix it so that each floret is well coated with the
soy sauce mixture very well.
Lastly, stir in sesame seeds and serve
immediately with cooked quinoa or brown rice.