Advertisement

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

  • 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
  • 1 tbsp toasted sesame oil
  • 275g pack ready-cooked egg noodles

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

Stir-Fried pork with spicy black bean sauce
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement