Special Diet

Broccoli and Baby Corn Stir-Fry with Oyster Sauce

cook 30 mins
  • 2 teaspoons sesame seed oil
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh root ginger
  • 1 red chilli, deseeded and finely chopped
  • 2 spring onions, thickly sliced
  • 1 teaspoon salt
  • 125 g (4 oz) baby corn
  • 300 g (10 oz) purple sprouting broccoli stems
  • 4 tablespoons oyster sauce
  • 2 tablespoons light soy sauce
  • 2 teaspoons toasted sesame seeds
  • 1 lemon grass stalk
  • 300 g (10 oz) Thai jasmine rice, rinsed 2–3 times
  • 1 tablespoon chopped fresh root ginger
  • 1 teaspoon salt
  • 750 ml (1 1/4 pints) water
  • Make the ginger and lemon grass rice by removing the outer leaves of the lemon grass and finely slice the tender heart. Place in a saucepan with the rice, ginger and salt. Add the measured water and bring to the boil. Reduce the heat, cover the pan with a tight-fitting lid and simmer gently for 14–16 minutes or until the rice is sticky and tender and the water is absorbed. Set aside.
  • When you are ready to eat, prepare the stir-fry. Heat the oil in a large wok over a medium heat, then add garlic, ginger, chilli and spring onions and stir-fry for 30 seconds. Add the baby corn and broccoli and stir-fry for 3–4 minutes until almost tender, then stir in the oyster sauce and light soy sauce and simmer gently for 30 seconds.
  • Remove the stir-fry from the heat and serve with the ginger and lemon grass rice with the sesame seeds sprinkled over.
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