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Wok-fried Tenderstem broccoli New-recipe-icon

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

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4 as a side dish
  • Easy
  • Serves 4 as a side dish
  • Easy
  • Calories 256
  • Carbohydrates 8
  • Saturated Fat 3
  • Sugar 4
  • Protein 10
  • Fat 20
  • Fibre 4
  • Salt 1.1

Nutrition per serving

  • Calories 256
  • Carbohydrates 8
  • Saturated Fat 3
  • Sugar 4
  • Protein 10
  • Fat 20
  • Fibre 4
  • Salt 1.1

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

  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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