Jan. 29
Foodie Friday: A Nakashima Inspired Kitchen
By Lynn Byrne. My toughest food critic, my seventeen year old son, has told me that my recipe this week, Beef and Broccoli Stir-Fry with Cashews, isn’t creative enough. He says everyone knows how to make that. Well, just like dinner is sometimes at our house, you are getting what there is. Besides, I am going to show you a very creative kitchen. One done in a style I have never seen before.
The kitchen is inspired by famed Japanese woodworker, George Nakashima. In fact, a Nakashima table and chairs, purchased at auction, are the centerpiece of the space. (That is some kitchen table and chairs. A Nakashima table and 10 chairs is on 1st dibs right now for $85,000).
The whole kitchen has a zen feel to it. The kitchen cabinets also have the feel of Nakashima. You could almost be in a spa. Take a look. 
Here is what a classic Nakashima butterfly joint, seen in the table, looks like. 
This kitchen is perfect down to the details. Love the antique Asian feel of the hardware. 
Cool, yes?
Now for the recipe. Of course, Patrick and the other boys gobble it up, but if Pat is right, feel free to make your own version. Just imagine you are in this very peaceful kitchen.
Beef and Broccoli Stir-Fry with Cashews
Photo by Lynn Byrne for Decor Arts Now
Ingredients
1 pound boneless sirloin steak cut into 1/4 inch-thick strips about 2 1/2 inches long (I buy it this way)
1 tablespoon cornstarch
1 tablespoon olive oil, more for pan
1 large garlic clove minced
1 teaspoon grated fresh ginger
1 bunch broccoli (about 1 1/4 pounds)
1/2 pound fresh shitake mushrooms
1/3 cup bottled teriyaki sauce
2-3 tablespoons salted cashews
1. Combine the beef with the cornstarch, 1 tablespoon olive oil, garlic and ginger in a bowl. Chill for 30 minutes.
2. Cook flowerets from broccoli in salted boiling water, 2 minutes. Drain and transfer to a bowl.
3. Wipe mushrooms clean with damp paper towel. Remove stems from mushrooms. Cut caps 1/4 inch thick.
4. Add 1 tablespoon olive oil to a large skillet or wok. Heat to medium-high. Add mushrooms; sauté 5 minutes until wilted; add to broccoli.
5. Increase heat to high. If the mushrooms soaked up all the oil, add another tablespoon. Add beef to skillet. Stir-fry 2 to 3 minutes. Add teriyaki sauce and stir to combine for a sauce. Add broccoli and mushrooms and heat through. Sprinkle with cashews. Add salt and pepper to taste. Remember the teriyaki sauce is salty and so are the cashews, so you might not need more salt. Serve over rice.
Serves 4
Notes: I often double this recipe except for the shitake mushrooms. The boys eat them but don’t love them, so since they are expensive, I don’t double them. Also, sometimes I add a little water when I add the teriyaki sauce for the sauce. The boys sometimes sprinkle on a little extra teriyaki sauce at the table.
Kitchen photographs by Eric Piasecki for the April 2009, House Beautiful.















