Broccoli stir-fry

Broccoli stir-fry

Purple sprouting broccoli is at its best in early spring – make the most of it with this zingy stir-fry, loaded with veg and flavoured with soy, ginger, garlic and chilli
  • Total:
  • Serves: 2 persons



  1. Step 1

    Heat the sunflower oil in a wok or large frying pan over a high heat. Stir-fry the broccoli stalks, celery and carrot for 4-5 minutes or until beginning to caramelise. Add the garlic, ginger, three-quarters of the chilli and the spring onion segments, and cook for 2 minutes.
  2. Step 2

    Spoon the cornflour into a bowl and stir with a few teaspoons of water to make a thin paste. Add in another 100ml of water, along with the sugar, soy, oyster sauce and sesame oil. Tip into the pan with the broccoli florets and bring to a simmer. Cover and cook for 3-4 minutes or until the sauce has thickened and the florets have cooked through. Add the noodles and toss until reheated.
  3. Step 3

    Divide between bowls and top with the remaining chilli and the thinly sliced spring onion.