Wednesday, 17 April 2013

Asian Style Garlic Stir-Fried Purple Sprouting Broccoli Recipe

Just a few Purple sprouting broccoli plants will provide a substantial yield of tender tasty  stems.  The question now, is how will you cook and eat yours?  Broccoli in our household is treated in the same manner as any other Asian green. It is simply stir-fried in the wok, it is never boiled or steamed.

Sometimes, I add either a little dried shrimp or dried shrimp paste (Malaysian style "belachan"), but really, home grown purple sprouting broccoli is so flavoursome it doesn't need it.

And if you area feeling really ambitious, the broccoli stems can also be dipped into some tempura batter and deep fried.

Our harvest

Asian style garlic stir-fried Purple Sprouting Broccoli


Few bunches of Purple Sprouting Broccoli
Sunflower Oil (or a few knobs of butter)
1 - 2 cloves of garlic, chopped into small pieces.
Few pinches of Sea Salt

Place the oil (or butter) into wok on a medium heat.

Add garlic so that it sizzles, then add sea salt.  Don't let the garlic brown (or it will turn bitter).

Quickly add the broccoli to the wok.  At this stage, you can also a little water (no more than 1 - 2 tablespoons) to the wok.

Stir fry until the stems are tender.

* If you decide to add dried shrimp:  Wash about five dried shrimp, and then add to wok at the same time as the garlic.  You can add less salt if using shrimp.  Dried shrimp are available from Chinese supermarkets.

We grew and used our own purple sprouting broccoli.

See also: Time to Harvest Purple Sprouting Broccoli!
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