Toast the cashews in a 350°F oven for 10 minutes. Allow to cool and then chop coarsely. Set aside. Rinse the broccoli and cut it into florets. Place in a steamer and steam only until the broccoli is bright green. This will happen very quickly; the broccoli should stay firm and crunchy. Spread it out on a plate or small baking sheet to prevent further cooking.
In a small bowl mix together the stock, soy sauce, ShaoXing wine (or sherry), honey, orange zest, and a few grinds of pepper. Taste, and add a couple big pinches of salt. The sauce should be on the salty side at this point. Add the potato starch and stir to dissolve. Set close to the stove.
In a wide 10 or 12-inch skillet, heat the vegetable oil over medium heat. Add the butter and when it melts and sizzles, add the chopped garlic, ginger matchsticks, and sliced chili. Stir and cook only until the mixture is aromatic and the garlic is very slightly golden. Quickly stir up the sauce mixture and pour it into the skillet. Let the sauce bubble and thicken slightly, stirring all the while.
Add the steamed broccoli to the skillet and toss and stir together with the sauce. Try to coat each floret with some of the aromatic mixture. Allow the broccoli to warm up in the sauce for a few minutes. Transfer to a serving plate and garnish with the chopped cashews and the sliced scallion greens. Enjoy!