Wok-fried Tenderstem broccoli
By Jeff Tan
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
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Prep:15 mins
Cook:35 mins
- Easy
Nutrition per serving
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kcal 256
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fat 20g
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saturates 3g
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carbs 8g
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sugars 4g
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fibre 4g
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protein 10g
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salt 1.1g
Ingredients
- 80g whole blanched peanuts
- 40ml olive oil
- 1 banana shallot, thinly sliced
- 300g Tenderstem broccoli, trimmed and cut into florets
- ¼ red pepper, cut into thin strips
- ½ yellow pepper, cut into thin strips
- 40g oyster sauce
Method
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.
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.
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.
