Wok-fried Tenderstem broccoli

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
  • Easy

Nutrition per serving

  • kcal 256
  • fat 20g
  • saturates 3g
  • carbs 8g
  • sugars 4g
  • fibre 4g
  • protein 10g
  • salt 1.1g


  • 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


  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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