World Cuisine

  • 400 g (13 oz) broccoli florets
  • 2 tablespoons groundnut oil
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons peeled and grated fresh root ginger
  • 1–2 teaspoons dried chilli flakes
  • salt and pepper

Cut the broccoli florets lengthways into thin slices.

Bring a large saucepan of lightly salted water to the boil. Add the broccoli and blanch for 1–2 minutes. Drain and set aside.

Heat the oil in a large nonstick wok or frying pan over a high heat. Swirl the oil around, add the garlic, ginger and chilli flakes and sizzle for 20–30 seconds until fragrant.

Add the broccoli to the pan and stir-fry for about 1–2 minutes until just tender. Season with salt and pepper and serve immediately with cooked rice or noodles.

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