Side dish surprise

VIETNAMESE GARLIC BROCCOLI STIR-FRY

METHOD:

1. Make the marinade: Soak the dried shrimp for 30 minutes in a bowl of warm water. Drain, pat dry with paper towels, then blitz in a food processor for 30 seconds to form a fine floss and set aside. Heat the oil in a saucepan over a medium heat until it reaches 160 degrees C. Add the garlic and the white parts of the spring onions, and fry for one to two minutes, or until the garlic starts to turn light golden in colour. Add the dried shrimp and shrimp paste to the pan and stir in the chilli flakes, sugar, salt and fish sauce. Reduce the heat to very low and cook for a further 20 minutes, stirring occasionally to stop burning. Pour in the chilli oil and continue to cook for five minutes. Take the pan off the heat and leave the marinade to cool overnight, uncovered. Transfer to an airtight container or jar and pour over enough oil to cover the marinade mixture.

2. Bring one litre of water to the boil, and blanch the broccoli stems for 20 seconds then immediately submerge into a large bowl of cold water. Leave for 30 seconds, then take out and drain.

3. Heat the sesame oil to a medium heat in a small frying pan. Add the crushed garlic, keeping it moving around the pan for approximately 10 seconds until the colour begins to change to a light brown.

4. Add the broccoli, soy sauce and sugar and toss for one minute, making sure the broccoli is coated evenly in the sauce.

5. Remove the broccoli stems from the heat immediately, ensuring it remains al dente, and plate.

6. Now drizzle over the chilli and lemongrass marinade and it’s ready to serve.