Kung Pao Broccoli



For the Kung Pao Sauce:

  • ½ cup teriyaki sauce
  • 1 Tbsp. sriracha sauce
  • 1 Tbsp. rice vinegar

For the Broccoli:

  • 1 Tbsp. grapeseed oil
  • (1) 2-lb. bag Southern Selects Broccoli Florets
  • ½ cup Baby Rainbow Carrots, cut into matchsticks
  • 4 garlic cloves, finely chopped
  • 3 scallions, thinly sliced
  • ¼ cup unsalted halved cashews
  • 3 cups cooked white rice, for serving
  1. For the Kung Pao Sauce: In a small bowl, combine the Kung Pao Sauce ingredients. Stir and set aside.
  2. Heat grapeseed oil in a large nonstick wok (or skillet) over medium-high heat. Add the broccoli, rainbow carrots, and garlic. Cook, stirring frequently, for 4-5 minutes.
  3. Add in the Kung Pao Sauce and cook, stirring constantly, for an additional 1-2 minutes.
  4. Transfer the Kung Pao Broccoli over a bed of cooked white rice. Garnish with the scallions and cashews and serve.