Vietnamese Garlic Broccoli Stir-fry

Serves 2-3

Ingredients

300g Asian broccoli, washed and dried

3 tablespoons sesame oil

6 garlic cloves, crushed

2 teaspoons soy sauce

1 teaspoon granulated sugar

1 tablespoon Chilli and Lemongrass Marinade 

Vietnamese Garlic Broccoli Stir-fry

Bring 1 litre of water to the boil, and blanch the broccoli stems for 20 seconds then immediately submerge into a large bowl of cold water. Leave for 30 seconds, then take out and drain.

Heat the sesame oil to a medium heat in a small frying pan. An easy way to tell when the oil is ready is to place a wooden chopstick into it – when bubbles form on the surface of the oil it is ready. Add the crushed garlic, keeping it moving around the pan for approximately 10 seconds until the colour begins to change to a light brown.

Add the broccoli, soy sauce and sugar and toss for 1 minute making sure that the broccoli is coated evenly in the sauce.

Remove the broccoli stems from the heat immediately, ensuring it remains al dente, and plate.

Now drizzle over the chilli and lemongrass marinade and it’s ready to serve!