Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 200C/fan 180C/gas 6. Heat the vegetable oil in a large non-stick pan and, in batches, fry the broccoli on both cut sides until really caramelised. Put it cut-side up into a deep roasting tin that will fit all of the wedges snugly.
Add the ginger, garlic and chilli flakes to the pan, and cook for 1 minute, before tipping in the recap manis, rice vinegar, sesame oil and 50ml of water. Bring to a simmer, then pour all over the broccoli. Cover tightly with foil and roast for 15-20 minutes or until cooked through.
Mix together the spring onions, salted peanuts and the crispy onions. Scatter over the broccoli, followed by the coriander. Serve with jasmine rice.
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