A bowl of wok-fried long-stem broccoli on a wooden table

Wok-fried long-stem broccoli

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Prep: 15 mins Cook: 35 mins


Serves 4 as a side dish

A great side dish to serve alongside an Asian-inspired main. The broccoli and peppers are stir-fried, then served in a delicious oyster sauce with peanuts

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal256
  • fat20g
  • saturates3g
  • carbs8g
  • sugars4g
  • fibre4g
  • protein10g
  • salt1.1g
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  • 80g whole blanched peanuts
  • 40ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 banana shallot, thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 300g long-stem broccoli, trimmed and cut into florets
  • ¼ red pepper, cut into thin strips
  • ½ yellow pepper, cut into thin strips
  • 40g oyster sauce


  1. Heat oven to 160C/140C fan/gas 3. Spread the peanuts in a single layer on a baking tray and roast for 15 mins or until golden brown.

  2. Heat the olive oil in a wok, add the shallots and fry over a medium heat for 8-10 mins until brown. Turn the heat up, add the broccoli and peppers and cook for 3 mins until starting to soften.

  3. Add 60ml water, the oyster sauce and ½ tsp sea salt, then cover and cook for 5 mins or until the broccoli is tender. Stir in the peanuts and serve.

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