Ben Laurie blathering

Broccoli and Tomato Stirfry

I’ve been using little tomatoes a lot lately, I have no idea why I’ve traditionally neglected them, they’re rather nice. Last night I needed some vegetables to go with some Thai fishcakes, and I invented this…

Tenderstem broccoli (or purple sprouting broccoli – not a big fan of the traditional big kind, too mushy)
Cherry tomatoes
Light soy
Groundnut oil
Spring onions

Get the oil smoking hot, add thinly sliced ginger (I like my ginger in chunks big enough to eat, but feel free to dice it) stirfry for a few seconds, then add the broccoli (I usually halve each stem), stirfy that for a couple of minutes, then throw in cherry tomatoes sliced in half – I did about twice as much broccoli as tomatoes. When they have gone fairly mushy, add a good dose of light soy and stirfry for another 30 seconds or so. Turn off the heat and then add thinly sliced spring onions. The broccoli should be fairly firm, but edible 🙂

I also like to chuck some sesame oil on things like this, after the spring onions, but I guess its optional.

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