- vegetable oil, for shallow frying
- 4 shallot, thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 garlic clove, thinly sliced
- 500g thin-stemmed broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 4 tbsp hoisin sauce
Heat 2.5cm of oil in a small saucepan until a small piece of bread sizzles. Add the shallots and garlic, and fry for about 2 mins or until golden. Drain on kitchen paper and sprinkle with salt.
Bring a large pan of water to the boil. Add the broccoli and blanch for 5-10 mins until just cooked, then drain. Serve immediately on a large platter drizzled with the hoisin sauce and sprinkled with the fried garlic and shallots.