Southern Selects | Kung Pao Broccoli

Name: Southern Selects | Kung Pao Broccoli
Ingredients: ½ cup teriyaki sauce; 1 Tbsp. sriracha sauce; 1 Tbsp. rice vinegar; 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; For the Kung Pao Sauce: In a small bowl, combine the Kung Pao Sauce ingredients. Stir and set aside.; 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.; Add in the Kung Pao Sauce and cook, stirring constantly, for an additional 1-2 minutes.; Transfer the Kung Pao Broccoli over a bed of cooked white rice. Garnish with the scallions and cashews and serve.

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Savor Kung Pao Broccoli with teriyaki, sriracha, and cashews over rice—perfectly cooked broccoli and carrots in a flavorful sauce!

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Ingredients

½ cup teriyaki sauce
1 Tbsp. sriracha sauce
1 Tbsp. rice vinegar
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
For the Kung Pao Sauce: In a small bowl, combine the Kung Pao Sauce ingredients. Stir and set aside.
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.
Add in the Kung Pao Sauce and cook, stirring constantly, for an additional 1-2 minutes.
Transfer the Kung Pao Broccoli over a bed of cooked white rice. Garnish with the scallions and cashews and serve.