BROC­COLI SANG CHOI BAU

Fairlady - - QUICK MEALS -

Serves 4

Broc­coli and shi­itake mush­rooms com­bine in a fresh take on the clas­sic wrap. Serve it with rice for a more sub­stan­tial meal.

• 750g broc­coli (about 4 heads), cut into pieces

• 200g shi­itake mush­rooms, halved and stalks trimmed • 1 tbsp grape­seed oil

• 1 onion, finely chopped

• 30g gin­ger (about 6cm), finely grated

• 3 gar­lic cloves, finely grated • ¼ cup chopped stems and 1 cup (firmly packed) co­rian­der, chopped, plus ex­tra leaves, to serve

• 1 tsp dried chilli flakes

• 2 tbsp tamari [gluten-free soya] • 2 tbsp le­mon juice

• 1 tbsp honey • coarsely chopped tamari al­monds and ice­berg let­tuce leaves, to serve

1. Process the broc­coli and mush­rooms in a food pro­ces­sor un­til coarsely chopped.

2. Heat the oil in a large wok over high heat. Add the onion, gin­ger, gar­lic, co­rian­der stems and chilli, and stir-fry un­til fra­grant (1 minute). Add the broc­coli mix­ture and stir-fry un­til it starts to colour but still has some crunch (30 sec­onds to 1 minute). Then add the tamari, le­mon juice and honey, and toss to coat.

3. Re­move from the heat and stir in the chopped co­rian­der. Trans­fer to a serv­ing bowl, top with the al­monds and serve with let­tuce leaves and ex­tra co­rian­der leaves. Note Tamari is avail­able at health food shops.

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