Try our gingery broccoli-fry for a healthy veggie dinner. It’s a bit like fried rice but with antioxidant-rich broccoli instead
Prep:15 mins
Serves 2
320g head of broccoli, stalks and florets separated40g cashews, roughly chopped1 tbsp sesame oil15g ginger, finely sliced1 small red onion, finely chopped1 red pepper, deseeded and cut into thin strips1 large carrot (160g), cut into thin strips2 garlic cloves, thinly sliced1 red chilli, deseeded and finely chopped, plus extra sliced, to serve1 tbsp tamari1 lime, juiced and zested7g chopped coriander, plus extra to serve2 eggs, beaten
STEP 1Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.STEP 2Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside. Heat the oil in a pan over a high heat and add the ginger, onion, pepper, carrot, garlic and chilli. Stir-fry for 2-3 mins until starting to brown, then put a lid on and cook for another 2 mins.STEP 3Add the broccoli and 3 tbsp water and stir-fry for 3 mins until all the veg is tender. Pour in the tamari, lime juice and zest and coriander, stir well, then pour in the eggs and stir-fry very briefly to just set. Serve with the cashews, extra coriander and extra sliced chilli scattered over, if you like.
