broccoli stir-fry
rating:This was (as usual) improvised on the spot, but worked well enough to warrant making a note.
- medium onion, roughly chopped
- garlic, finely chopped
- ginger, ditto
- smallish head of broccoli, florets split out and stalk chopped
- rice wine, maple syrup, cider vinegar, plum sauce, lemon juice mixed
- shoyu
- sesame oil
- crushed dried chile
- black mustard seeds
- fivespice
- oil
Serves two.
Quantities are all "some", unless otherwise stated.With Japanese soy, Canadian maple syrup, Chinese fivespice and rice wine, English cider vinegar, and (as served here) Pakistani basmati rice, this probably counts as "fusion" or "eclectic" or somesuch.
Parboil chopped broccoli stalks, adding florets part way through. Drain, retaining at least some of the liquid.
Heat oil in wok, add chile and mustard seeds, fry them for a moment, add fivespice, then add onion and fry. Add a little sesame oil, then the broccoli and fry that for a bit more. Add the garlic and ginger, stir in, add shoyu, bring to the boil. Add the mixed liquids, stir in and bring it all back to a rolling boil. Reduce, adding some of the broccoli water part way through. Add a little extra fivespice, rice wine and shoyu just before serving.
Serve with rice, or noodles I guess. Eat.
