STIR-FRIED CHILLI BROCCOLI WITH QUICK SATAY SAUCE
If you can’t get the slender tenderstem broccoli for this dish, don’t despair. You can use purple sprouting or even regular calabrese instead. Just break it into bite-sized florets before cooking.
SERVES 4
PREP 10 MINUTES
COOK 15–20 MINUTES
1 tbsp peanut (groundnut) or sesame oil
750g (1lb 10oz) tenderstem broccoli, trimmed and halved lengthways if thick
2 garlic cloves, thinly sliced
2.5cm (1 inch) piece fresh root ginger, peeled and diced
1 red chilli, deseeded and diced
1 tbsp nam pla (Thai fish sauce)
cooked basmati rice, to serve
SATAY SAUCE
1 tsp peanut (groundnut) oil
2.5cm (1 inch) piece fresh root ginger, peeled and diced
1 red chilli, deseeded and diced
1 shallot, chopped
2 garlic cloves, crushed
1 tbsp muscovado (soft dark brown) sugar
4 tbsp crunchy peanut butter
200ml (7fl oz/generous ¾ cup) coconut milk
2 tbsp dark soy sauce
juice of 1 lime
Make the satay sauce: heat the oil in a saucepan set over a medium to high heat. Cook the ginger, chilli, shallot and garlic, stirring occasionally, for 2–3 minutes until softened.
Stir in the sugar, peanut butter, coconut milk and soy sauce and simmer gently, stirring occasionally, for about 10 minutes until the sauce reduces and thickens. Remove from the heat and stir in the lime juice. Cover the pan and set aside.
Heat the oil in a wok or deep frying pan (skillet) set over a medium to high heat. Add the broccoli and a splash of water and stir-fry briskly for 2–3 minutes until it’s just starting to get tender. Add the garlic, ginger and chilli and stir-fry for 1 minute. Add the nam pla and continue stir-frying for 1 minute.
Serve the broccoli immediately in shallow bowls with some plain boiled rice. Spoon the satay sauce over the top.
VARIATIONS