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Ingredients
- 1 cup raw cashews
1 piece fresh ginger 1 inch long; peeled and coarsely chopped
2 tbsp lime juice- 2 tbsp low-sodium soy sauce
1 tbsp honey- 1 tbsp sambal oelek
½ tsp Diamond Crystal kosher salt optional; or half as much Morton
⅓ cup water for blending, plus water to soak cashews
2 tbsp extra-virgin olive oil- 2 bunches broccolini about 1 lb for the base batch; trimmed and halved lengthwise
- kosher salt and black pepper to season broccolini
4 scallions pale and dark green parts thinly sliced on a diagonal
Equipment images are illustrative. Exact products may vary.
Instructions
- Put cashews in a small saucepan and cover with water by about 1 inch. Bring to a boil, take off the heat and leave for at least 30 minutes, until tender. If soaking longer than 2 hours, cover and refrigerate.
- Drain cashews and transfer to a blender. Add ginger, lime juice, soy sauce, honey, sambal, optional measured salt and blending water. Blend until very smooth, about 4 minutes, stopping to scrape as needed.
- Heat olive oil in a wide skillet over medium-high heat. Arrange broccolini in one layer and season with salt. Leave undisturbed for about 4 minutes to brown underneath.
- Lower the heat to medium. Cook for 6–8 minutes more, turning occasionally, until charred in spots and tender with some bite. Season with pepper and adjust salt.
- Spoon sauce onto plates or a platter, arrange broccolini over it and finish with sliced scallions.
Notes
The sauce makes roughly 1 1/4 cups in the base batch. Refrigerate any extra in a covered container.
Use the optional measured sauce salt only after tasting, particularly if substituting regular soy sauce.
