Broccoli Stir-fry with Chilli, Ginger & Oyster Sauce

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16 June 2015 BY Julie Biuso
SERVES: 4

This is a quickie, and scrumptious, but for success, remember the golden rule when stir-frying: have everything ready and everyone poised ready to eat, so you can enjoy the dish at its hottest, crispest and most fragrant.

Method

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The ingredients are in bold to make it easier to get your shopping list together.

Heat a slick of oil in a wok over medium heat and add ½ cup raw cashew nuts. Stir-fry until lightly golden; don’t leave them unattended or they will burn. When they’re ready, transfer to a plate lined with paper towels and sprinkle with sea salt. Wipe out wok with paper towels and add 1½ tablespoons oil. Let it get hot then add 2 heads broccoli trimmed into small florets. Stir-fry for 2-3 minutes, until starting to brown a little. Add 2 tablespoons shredded ginger, 1 clove peeled and thinly sliced garlic and 1 sliced hot red chilli. Cook through for 1 minute, then add 3 tablespoons of water to wok, cover with a lid and steam for 1-2 minutes, until broccoli is fork-tender. Add 3 tablespoons oyster sauce, bubble up, then stir in cashew nuts. Serve immediately.

Also check out Broccoli Salad with Pumpkin & Peppers and Time To Roc the Broc