Broccoli contains so much goodness - full of phytochemicals that helps to protect against cancer, bone-strengthening vitamin K and immune-boosting vitamin C. As such, I’m trying to eat lots more of this vegetable. And here is one of my favourite ways to cook broccoli - Asian-inspired with lots of ginger, chilli, soy and spring onions. Oh, and it’s takes about 10 minutes to make!
220g tenderstem broccoli
1 large red chilli, finely chopped
4 spring onions, finely sliced
Thumb sized piece of ginger, cut into thin strips
1 tbsp soy sauce
1 tbsp white wine vinegar
Salt and pepper
Heat a glug of sesame oil in a frying pan. Add the tenderstem broccoli and fry for 2-3 minutes, or until the broccoli starts to soften
Then add the red chilli, ¾ of your spring onions, and the ginger strips. Feel free to add more ginger if you like. Continue to fry for 1-2 minutes.
Add the soy sauce (again add more depending on your taste preferences), the white wine vinegar, salt and freshly ground black pepper and fry for a final 1-2 minutes, or until the broccoli is tender.
To serve, spoon the stir-fry into a bowl and finish with sliced spring onions.