Tenderstem broccoli with orange and chilli

Tenderstem broccoli with orange and chilli

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

Purple sprouting broccoli and sugar snap peas are stir-fried with freshly squeezed orange juice, hot chilli, and crushed nuts in this side dish that packs a flavour punch. You’ll find pre-chopped nuts in health-food shops and some supermarkets, or make your own by whizzing a handful of mixed nuts in a food processor.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil
8 stems tenderstem broccoli, stalk ends trimmed
handful sugar snap peas
1 teaspoon dried chilli flakes
1 unwaxed orange
1 tablespoon mixed chopped nuts
handful fresh coriander, roughly chopped

Method

  1. Heat the oil in a wok until hot.
  2. Throw the broccoli into the hot wok along with the sugar snap peas and chilli flakes, and stir-fry on high for 5 minutes.
  3. Slice the orange in half and squeeze over half the juice through a sieve, reserving the other half of the orange for another recipe. Add the nuts and stir through for 1 minute.
  4. Remove from the heat and scatter with the coriander just before serving.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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