Spicy Garlicy Tenderstem® Broccoli

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Created by Sarah Talbot


I'm no good at following recipes, I like to taste and chuck things in as I go along. It always tastes good but it's not so great when people ask how I made what they've just eaten. I'm always going "Ummm a bit of that and some of this, oh and I had that left over so I threw that in too." The recipe below is like that, it can be varied depending on what you have in the fridge or your cupboard.

  • Created by Sarah Talbot
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4

Spicy Garlicy Tenderstem® Broccoli - Great as a side with curries or stir fry or with chicken and rice.

  • 2 tbsp Oil
  • 1 Small onion or a few spring onions - chopped
  • 6 Cloves of garlic - sliced thinly
  • 2cm Piece of ginger - grated
  • 1-2 Red chillies (deseeded if preferred) or 1 - 2 tsp chilli flakes
  • 400g Tenderstem® broccoli - chopped into small pieces
  • 1/4 cup Water
  • Sweet chilli sauce/soy sauce/mango chutney to taste
  1. Heat oil in a wok, add onions and cook for 4 mins until beginning to soften.

  2. Add garlic and ginger and cook over medium heat for 1 to 2 mins more (Don't let the garlic burn).

  3. Add the Tenderstem® broccoli and toss to combine, then splash in the water and cook until al dente.

  4. Season, then add in whatever sauce goes with what you're eating it with - Mango chutney is particularly good!

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