Broccoli Stir-fry with Chilli, Ginger & Oyster Sauce

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9 November 202111 May 2023

Introduction

Here’s a straightforward crunchy, deliciously tasty vegetable stir-fry that will partner fish, pork, beef and rice dishes. The golden rule for stir-fries: they don’t wait for anyone, so have everyone ready, along with any other dishes you are serving, in order to eat this at its hottest, crispest and most fragrant.

Serves: 4 as a main or 6 as a side

Ingredients

2 Tbsp vegetable oil
½ cup raw cashew nuts
Flaky sea salt
2 heads broccoli (about 700g / 1½ lb), trimmed into small florets
2 Tbsp peeled, shredded ginger
1 large clove garlic, peeled and thinly sliced
1 small hot red chilli, sliced
3 Tbsp water
3 Tbsp oyster sauce

Method

1 Heat a slick of the oil in a wok over medium heat and add cashew nuts. Stir-fry until lightly golden; don’t leave them unattended or they will burn. Transfer to a plate lined with paper towels and sprinkle with sea salt.

2 Wipe out wok with paper towels and add remaining oil. Heat oil then add broccoli and stir-fry for 2-3 minutes, until starting to lightly brown. Add ginger, garlic and chilli and cook through for 1 minute.

3 Add water to wok, cover wok with a lid and steam for 1-2 minutes, until broccoli is nearly fork-tender. Add oyster sauce, bubble up, then stir in cashew nuts. Serve immediately.

Recipe Notes

I know I’ve just suggested eating this hot and crisp straight from the wok, but I happen to like it as leftovers nearly as much.

If you don’t have a lid for the wok improvise with a baking sheet – just plonk it on top of the wok – but be sure to use an oven-glove to remove it.