Nutrition and extra info
- Healthy
- Vegetarian
Nutrition: per serving
- kcal436
- fat11g
- saturates2g
- carbs58g
- sugars16g
- fibre6g
- protein24g
- salt2g
Ingredients
- 200g trimmed broccoli florets (about 6) halved
Broccoli
brok-o-leeLike cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- ½ x 300g pack Quorn chicken-style pieces (or similar vegetarian product), diced
- 15g ginger, cut into shreds
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, cut into shreds
- 1 red onion, sliced
- 1 roasted red pepper, from a jar, cut into cubes
- 2 tsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp mild chilli powder
- 1 tbsp reduced-salt soy sauce
Soy sauce
soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp honey
Honey
huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 250g pack cooked brown rice
Method
In a medium pan, pour boiling water over the broccoli then boil for 4 mins.
Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the vegetarian, chicken-style pieces and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
Comments, questions and tips