I was never a huge fan of broccoli as a child…overcooked soggy broccoli was always the last thing on my plate and I would push it around hoping it would magically disappear. Now I can’t get enough of this beaut veg. Broccoli is packed with vitamins and minerals which can be lost by overcooking this super veg, so let there be crunch.
There are so many ways to cook with broccoli, tossed through pasta and salads, or delicious as a soup or in curries. I love making a broccoli pesto and tossing it through warm pasta or using as a dip but you can’t go past stir fried broccoli. I have added a lot of veges to this recipe but if you want a quick lunch just stir fry the broccoli with some peanut oil, sesame oil and add oyster sauce. Enjoy!
500gms broccoli florets, trimmed and cut into florets
4 finely sliced kaffir lime leaves
2 finely chopped lemon grass
1⁄2 cup lime juice
1 finely chopped medium red chilli
1 tablespoon fish sauce
2 tablespoons grated ginger
1 teaspoon sesame oil
4 tablespoons peanut oil
1 red capsicum, deseeded and finely sliced
2 carrots, peeled and sliced into matchsticks
1 cup snowpeas, top and tailed and cut in half
1 cup shiitake mushrooms
1 tablespoon peanut or vegetable oil
1/4 cup vegetable or chicken stock
2 tablespoons soy sauce
2 green onions, sliced
In a large glass or ceramic bowl combine the marinade ingredients. Add all the vegetables and set aside for 10 minutes.
Heat the oil in a wok over high heat. Stir-fry the vegetables for 2 minutes. Add stock and stir-fry for 2 minutes. Stir in 2 tablespoons soy sauce, top with green onions and serve.
In the current issue of ABC Organic Gardener magazine, Phil Dudman and I talk broccoli. Phil gives you great tips on growing and harvesting broccoli and I give recipes like Broccoli and Potato soup with Walnut & Chilli Dampers, Broccoli Pakoras and Broccoli Pesto.