Reviewed: Sep. 21, 2009

Wow, this is a great way to eat broccoli! I did slim down the recipe just a little since I only had 1 head of brocc. and I didnt use the vinegar-It turned out fantastic, even my hubby liked it-he's not much of a brocc. fan. Thank you for the recipe!!!

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jennifer

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 20, 2009

Yummy!

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GEORGIASHOME

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Reviewed: Sep. 18, 2009

I've made this recipe a few times over the last few weeks, and I've come to a few conclusions: don't overcook the broccoli (I steam for 5 minutes TOPS) and don't let the broccoli sit in the "sauce." I have started pouring the sauce over the broccoli in a colander. If it sits in a serving dish, the broccoli ends up WAY too salty! With those modifications, it's a total crowd-pleaser.

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Jodi

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

Good recipe! Went well with the "Grilled Salmn I" recipe on this site and brown & long grain rice.

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neese34

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Reviewed: Sep. 12, 2009

yummy. followed recipe exactly. will make again...I made mine and let it set in the fridge overnite b/4 we ate it. the flavors blended well. will try with some of my other favorite veggies like zuccini! A keeper! thanks

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rcrn03

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Reviewed: Sep. 8, 2009

Best broccoli I have ever eaten and so simple. Other then maybe the cashews, the ingredients are probably laying around the kitchen. Fresh broccoli is better (but when isn't it?), but frozen works well too. Great with or without the cashews. IF you normally boil your broccoli with salted water, I suggest you don't. Soy sauce has your salt covered. Thank you SALSIEPIE!

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Amanda

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Reviewed: Sep. 8, 2009

Amazing! I didn't have any cashews on hand, but the broccoli and sauce is my new favorite way to eat broccoli. Can't wait to make it again!

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 7, 2009

Made it with out the Cashews and only 1/4 C. Butter....Will never have broccoli without it again!!!!

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Rabon Crew

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Reviewed: Sep. 7, 2009

love it!! i didnt have cashews but it was great w/o too.

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Doc's Wife 07

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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Reviewed: Sep. 2, 2009

Very tasty - You could probably even serve this over rice to soak up that sauce.

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Jules

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 30, 2009

This is a great melding of soy and garlic. This sauce would work well with other veggies too.

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Nikki

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Reviewed: Aug. 25, 2009

Amazing! This was so good! I took others' advice and made double the sauce to give the broccoli more flavor. I also added the cashews into the sauce while it was still sizzling in the skillet to soften them a little more (I was afraid they would be too crunchy for the broccoli). The sauce is seriously amazing, and I would consider putting this on all types of veggies: green beans, zucchini, carrots, etc.

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ashergirl2

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Aug. 25, 2009

I had to add the cornstarch to thicken the sauce. The recipe also needed extra dressing, so I will double that the next time. Very good. I tried using leftover salted peanuts.

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terrir50

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Reviewed: Aug. 22, 2009

Delicious. I used unsalted, toasted cashews and about 3/4 the amount of butter recommended in the recipe. Everyone loved it!

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doublenerds

Cooking Level: Beginning

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Reviewed: Aug. 21, 2009

Cut back on the butter a bit. It was great, will make again and again.

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NURSEARS

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Reviewed: Aug. 18, 2009

Great recipe. Next time, I'll probably boil the sauce for a couple more minutes so that it sticks better to the broccoli. And I used 3 tablespoons instead of 5, as some other reviewers suggested. Seriously fabulous though.

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Melody O

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Reviewed: Aug. 15, 2009

This is fabulous! Even my college age son will eat broccoli fixed with this sauce. I did make a few changes to "lighten" it. I use 2 T butter, 2 T brown sugar, 2 T light soy sauce, and 2 tsp white vinegar. Everyone will love this-guaranteed!

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mommasippi

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Reviewed: Aug. 13, 2009

Insanely good! I made the broccoli using one of those steam bags in the microwave. This made a lot of sauce (excess in the bottom of the broccoli dish), so next time I will try pouring 1/2 on at first to save calories. I could take or leave the cashews, but the recipe overall is definitely a keeper. Thanks!

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inafog1

Home Town: Clearwater, Florida, USA

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Reviewed: Aug. 12, 2009

Loved this one, but would really not use the cashews next time.

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Dana Wright

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Aug. 12, 2009

This is a very delicious recipe. My only problem is I wish the sauce were a bit thicker so it would stick to the broccoli more. This tastes great with the recipe on this site "Sweet, Sticky, and Spicy Chicken".

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Jenny

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

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Broccoli with Garlic Butter and Cashews

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