750 ml fresh broccoli florets 3 cup
375 ml celery, sliced 1 1/2 cup
15 ml peanut oil 1 tbsp
50 ml green onion, chopped 1/4 cup
30 ml pimiento, chopped 2 tbsp
300 ml chicken gravy 1 1/4 cup
15 ml soy sauce 1 tbsp
salt & pepper to taste
cashews, chopped
In a medium saucepan; cook broccoli and celery in water until tender crisp. Remove from heat and drain.
In a small saucepan; heat oil over medium heat. Saute green onion and pimiento until just heated through. Add broccoli, celery, gravy and soy sauce. Bring to a slow boil and remove from heat. Add salt and pepper to taste. Spoon into serving bowl. Sprinkle with cashews and serve.
Serves 4