Thin-stemmed broccoli with hoisin sauce & fried shallots
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Thin-stemmed broccoli with hoisin sauce & fried shallots

By Jennifer Joyce

A versatile and low-fat side that goes well with other Chinese dishes

  • Prep:5 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 35
  • fat 1g
  • saturates 0g
  • carbs 3g
  • sugars 1g
  • fibre 2g
  • protein 3g
  • salt 0.9g

Ingredients

  • vegetable oil, for shallow frying
  • 4 shallots, thinly sliced
  • 1 garlic clove, thinly sliced
  • 500g thin-stemmed broccoli
  • 4 tbsp hoisin sauce

Method

  1. 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.

  2. 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.

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