Broccoli stir fried with chilli and garlic

  • Yield : 4 servings
  • Servings : 2-4 people
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m

Broccoli stir fried with chilli and garlic
Turn out a quick vegetable side dish of broccoli stir fried with chilli and garlic. Easy to make and can pack a kick if you get liberal with the chillies and ginger.


Step 1

Trim the brocolli to remove any very coarse stem at the base. Bring a pan of water to the boil, add a table spoon of salt and the broccoli and blanch for up to 5 minutes till they are cooked al dente. Refresh in ice cold water and drain very well.

Step 2

Finely slice the chillies, 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.

Step 3

Heat both oils in a wok until they start to smoke, then add the chillies, ginger and garlic. Add the mushrooms and stir till they start to just release their moisture. Stir briefly then add the broccoli and stir until it is heated. Before the garlic gets too dark, add the soy sauce, rice wine vinegar, lemon zest and half the lemon juice. Allow to bubble and reduce briefly so the sauce clings to the broccoli.

Step 4

Taste and add more soy sauce or lemon juice as required. Serve hot.

My Notes
1. I added fresh button mushrooms to the original recipe. Adds taste and color to the recipe.
Stir fry tips
1.Have all the ingredients chopped ready in a plate.Stir fry dishes get ready in less than 5 minutes.
2.Cook on high heat. Keep heat constant. Constantly stir to use the heat across the pan.
3.Use stock in case it starts to get dry. Do not use oil as a replacement.
4.A dash of sesame oil in the end can add to the flavour
5.A mixture of 1 teaspoon oyster sauce and half a tea spoon of light soy sauce is great as a standard seasoning in most stir fries.
6.Vegetables and meat have their own unique taste and flavour. As a rule, check the taste and then add the seasoning of sauces (fish sauce / sugar / palm sugar / oyster sauce / soy sauce).
Dressing tips
1. Use whole coriander leaves. Do not chop them up.
2. Basil – Use only whole leaves. Do not chop or crush.
3. Use thinly sliced young spring onions for dressing.You can use regular spring onions by slicing then down the middle four ways and then chop in to one inch pieces.

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