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Wok-fried long-stem broccoli

A bowl of wok-fried long-stem broccoli on a wooden table

Wok-fried long-stem broccoli

Name: Wok-fried long-stem broccoli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4 as a side dish
Cuisine: Vietnamese
Ingredients: 80g whole blanched peanuts; 40ml olive oil; 1 banana shallot thinly sliced; 300g long-stem broccoli trimmed and cut into florets; ¼ red pepper cut into thin strips; ½ yellow pepper cut into thin strips; 40g oyster sauce

Jeff Tan

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Serves 4 as a side dish

Easy

Prep: 15 mins

Cook: 35 mins

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A great side dish to serve alongside an Asian-inspired main. The broccoli and peppers are stir-fried, then served in a delicious oyster sauce with peanuts

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

80g whole blanched peanuts
40ml olive oil
1 banana shallot

thinly sliced
300g long-stem broccoli

trimmed and cut into florets
¼ red pepper

cut into thin strips
½ yellow pepper

cut into thin strips
40g oyster sauce

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Nutrition: Per serving

kcal256
fat20g
saturates3g
carbs8g
sugars4g
fibre4g
protein10g
salt1.1g

Method

step 1

Heat oven to 160C/140C fan/gas 3. Spread the peanuts in a single layer on a baking tray and roast for 15 mins or until golden brown.
step 2

Heat the olive oil in a wok, add the shallots and fry over a medium heat for 8-10 mins until brown. Turn the heat up, add the broccoli and peppers and cook for 3 mins until starting to soften.
step 3

Add 60ml water, the oyster sauce and ½ tsp sea salt, then cover and cook for 5 mins or until the broccoli is tender. Stir in the peanuts and serve.

Recipe from Good Food magazine, July 2017

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