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
Ingredients
- 2tbsp sunflower oil
- 300g purple sprouting broccoli, stalks finely sliced and florets halved or left whole
- 1stick celery, thinly sliced
- 1carrot, halved lengthways and thinly sliced
- 3cloves garlic, thinly sliced
- thumb-sized piece ginger, cut into matchsticks
- 1red chilli, halved lengthways and thinly sliced
- 3spring onions, 2 cut into 3cm segments, 1 thinly sliced
- 2tsp cornflour
- 1tsp caster sugar
- 1tbsp dark soy sauce
- 2tbsp oyster sauce
- 1tbsp toasted sesame oil
- 275g pack ready-cooked egg noodles
Instructions
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.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.Step 3
Divide between bowls and top with the remaining chilli and the thinly sliced spring onion.