Teppanyaki with broccoli florets

Sauté the onion:

1. In a wok or large skillet, heat the 2 tablespoons of sesame oil over medium heat.

2. Add 1 cup of onion cut into large cubes and sauté until translucent.

Cook the meat:

1. Add the 250 g of pork pieces to the wok.

2. Season with salt and pepper to taste.

3. Cook until the meat is lightly browned and fully cooked.

Add the broccoli:

1. Add the 2 cups of La Huerta broccoli florets to the wok.

2. Cook until the broccoli is thawed and hot.

Add the nuts and sauce:

1. Add 1/2 cup of chopped cashews to the wok.

2. Pour 1 cup of teriyaki sauce over the ingredients.

3. If you want a spicy touch, add 1 tablespoon of chopped chile de arbol.

Final cooking:

1. Mix all the ingredients well in the wok.

2. Cook for about 8 more minutes, allowing the flavors to combine and the broccoli to become tender but still crisp.

Serve:

1. Remove from the heat and serve hot.

2. You can serve this teppanyaki with steamed rice or noodles, according to your preference.