Stir-fry of tenderstem broccoli, chilli, garlic and lemon

Stir-fry of tenderstem broccoli, chilli, garlic and lemon

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g tenderstem broccoli
1-2 red chillies, depending on their heat
1 garlic clove
2 cm piece fresh root ginger
1 lemon
1 tablespoon sunflower oil
2 tablespoons sesame oil
2 tablespoons light soy sauce, or to taste
1 tablespoon mirin, (rice wine)

Method

  1. Trim the broccoli to remove any very coarse stem at the base. Bring a pan of water to the boil, add the broccoli and blanch for 2 minutes, then refresh in cold water and drain very well.
  2. Finely slice the chilli(es), peel and finely slice the garlic, and peel and grate the ginger. Finely grate the zest from the lemon and squeeze the juice from one half.
  3. Heat both oils in a wok until they start to smoke, then add the chilli(es), ginger and garlic. Stir briefly, then add the broccoli and stir until it is heated through and starts to char slightly. Before the garlic gets too dark, add the soy sauce, mirin, lemon zest and half the lemon juice. Allow to bubble and reduce briefly so the sauce clings to the broccoli.
  4. Taste and add more soy sauce or lemon juice as required.

Variation

  • Stir-fry of broccoli with sesame seeds: Omit the chilli and ginger and add 1 tablespoon lightly toasted sesame seeds to the broccoli at the end of cooking.
Tags:
Leiths School of food and wine
cookery course
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