- 250g tender-stem or purple sprouting broccoli
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
- 1 garlic clove
- small knob ginger, peeled
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- small bunch coriander, stems and leaves separated
- 2 tbsp vegetable oil
- 2 tsp sesame seed
- handful basil leaves
Steam the broccoli or simply boil it for 3 mins. Make a rough paste by pounding or blending the garlic, ginger and coriander stems together.
Pour the oil into a hot wok or frying pan. Add the paste, then turn up the heat to full and sizzle for 1 min. Tip in the cooked broccoli, toss well and sprinkle over the sesame seeds. Turn off the heat, throw in the coriander and basil leaves, give it a stir and serve.