Ingredients
- vegetable oil 1 tbsp
- broccoli a large head, quartered lengthways
- ginger a thumb-sized piece, finely grated
- garlic 2 cloves, grated
- dried chilli flakes a pinch
- kecap mains 4 tbsp, see notes below
- rice vinegar 3 tbsp
- toasted sesame oil 2 tbsp
- spring onions 2, thinly sliced on an angle
- salted peanuts a handful, roughly chopped
- ready-made crispy onions a handful, see notes below
- coriander a handful, chopped
- cooked jasmine rice to serve
Method
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Step 1
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.
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Step 2
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.
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Step 3
Mix together the spring onions, salted peanuts and the crispy onions. Scatter over the broccoli, followed by the coriander. Serve with jasmine rice.
Kecap manis is a sweetened and lightly spiced soy sauce from Indonesia – buy it in large supermarkets and online. Ready-made crispy onions can be bought from Waitrose and Indian supermarkets.
Check out our best broccoli recipes here...
Nutritional Information
- Kcals 257
- Fat 12.8g
- Saturates 1.9g
- Carbs 22.5g
- Sugars 14.9g
- Fibre 6.9g
- Protein 9.4g
- Salt 0.9g
