Asian style purple sprouting broccoli with ginger and tamarind
Tamarind is a bit like a date in its taste, only sharper and sourer. Combining it with a little brown sugar, ginger, chilli and lime gives a punchy sauce which goes beautifully with broccoli. Purple sprouting broccoli is best for this very quick vegetarian side, but normal broccoli also works fine.
Ingredients
- 2-3 tsp tamarind paste
- 1 tbsp oil, suitable for frying at high temperature e.g. sunflower
- 500g purple sprouting broccoli
- 1 red chilli, deseeded and finely chopped
- 2 garlic cloves, crushed or finely chopped
- 2cm piece fresh ginger, grated
- 2 tsp light brown sugar
- juice of 1 lime
- 1 tsp sesame oil
- 1 tbsp toasted peanuts, chopped
Method
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Step 1
Blanch the purple sprouting broccoli in a saucepan of boiling water for 2 minutes. Drain, refresh in cold water and drain again.
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Step 2
Put the tamarind paste in a heatproof bowl and add 3 or 4 tablespoons of hot water. Steep for 5 minutes.
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Step 3
Heat the oil in a wok or large heavy based frying pan, add the chilli, ginger and purple sprouting broccoli and fry for 2-3 minutes.
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Step 4
Add the sugar, lime juice, tamarind liquid and sesame oil. Simmer for a minute or two (add a splash of water if needed). Scatter with peanuts to serve.
