Thin-stemmed broccoli with hoisin sauce & fried shallots
- Jennifer Joyce
Save recipe
Serves 8
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 5 out of 5.2 ratingsRate
loading...
A versatile and low-fat side that goes well with other Chinese dishes
Healthy
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Kung po prawns
A star rating of 4.1 out of 5.13 ratings
Pork, green bean & oyster stir-fry
A star rating of 4.7 out of 5.79 ratings
Ingredients
Nutrition
Units:
MetricUS
-
vegetable oil
for shallow frying
-
4 shallots
thinly sliced
-
1 garlic clove
thinly sliced
-
500g thin-stemmed broccoli
-
4 tbsp hoisin sauce
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal35
-
fat1g
-
saturates0g
-
carbs3g
-
sugars1g
-
fibre2g
-
protein3g
-
salt0.9g
low
Ad
Method
-
step 1
Heat 2.5cm of oil in a small saucepan until a small piece of bread sizzles. Add the shallots and garlic, and fry for about 2 mins or until golden. Drain on kitchen paper and sprinkle with salt.
-
step 2
Bring a large pan of water to the boil. Add the broccoli and blanch for 5-10 mins until just cooked, then drain. Serve immediately on a large platter drizzled with the hoisin sauce and sprinkled with the fried garlic and shallots.
Recipe from Good Food magazine, February 2013
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...