A white plate of broccoli, noodles and chilli with a pair of wooden chopsicks on a white background with a blue linen napkin

Broccoli stir-fry

Name: Broccoli stir-fry
Total time: 25 min
Yield: Serves 2
Ingredients: 2 tbsp sunflower oil; 300g purple sprouting broccoli stalks finely sliced and florets halved or left whole; 1 stick celery thinly sliced; 1 carrot halved lengthways and thinly sliced; 3 cloves garlic thinly sliced; thumb-sized piece ginger cut into matchsticks; 1 red chilli halved lengthways and thinly sliced; 3 spring onions 2 cut into 3cm segments, 1 thinly sliced; 2 tsp cornflour; 1 tsp caster sugar; 1 tbsp dark soy sauce; 2 tbsp oyster sauce, vegetarian oyster sauce or mushroom ketchup; 1 tbsp toasted sesame oil; 275g pack ready-cooked egg noodles

Adam Bush

Published: February 24, 2022 at 3:30 PM

Save recipe

Serves 2

Easy

Total time: 25 mins

A star rating of 3.4 out of 5.3 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Purple sprouting broccoli is at its best in early spring – make the most of it with this zingy stir-fry, loaded with veg and flavoured with soy, ginger, garlic and chilli

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Whip up this broccoli stir-fry, then check out our tofu stir-fry, vegan stir-fry, mushroom stir-fry and more vegetarian stir-fry recipes.

Ingredients

Nutrition

2 tbsp sunflower oil
300g purple sprouting broccoli

stalks finely sliced and florets halved or left whole
1 stick celery

thinly sliced
1 carrot

halved lengthways and thinly sliced
3 cloves garlic

thinly sliced
thumb-sized piece ginger

cut into matchsticks
1 red chilli

halved lengthways and thinly sliced
3 spring onions

2 cut into 3cm segments, 1 thinly sliced
2 tsp cornflour
1 tsp caster sugar
1 tbsp dark soy sauce
2 tbsp oyster sauce, vegetarian oyster sauce or mushroom ketchup
1 tbsp toasted sesame oil
275g pack ready-cooked egg noodles

Nutrition: per serving

kcal473

low
fat21.3g
saturates3.1g
carbs50.6g
sugars10.3g
fibre11.1g
protein14.1g
salt2.7g

Method

step 1

Heat the sunflower oil in a wok or large frying pan over a high heat. Stir-fry the broccoli stalks, celery and carrot for 4-5 minutes or until beginning to caramelise. Add the garlic, ginger, three-quarters of the chilli and the spring onion segments, and cook for 2 minutes.
step 2

Spoon the cornflour into a bowl and stir with a few teaspoons of water to make a thin paste. Add in another 100ml of water, along with the sugar, soy, oyster sauce and sesame oil. Tip into the pan with the broccoli florets and bring to a simmer. Cover and cook for 3-4 minutes or until the sauce has thickened and the florets have cooked through. Add the noodles and toss until reheated.
step 3

Divide between bowls and top with the remaining chilli and the thinly sliced spring onion.

Discover more quick and easy stir-fry recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.4 out of 5.3 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue