Page title and description
Vegetarian mains
Purple sprouting broccoli and shiitake stir-fry
A very quick, punchy vegetarian stir-fry – good for a midweek dinner. If you can't find tart-sweet tamarind, just leave it out. We used shiitake mushrooms, this would also work well with a punnet of closed cup or Portobello mushrooms.
Ingredients
- 300g noodles (buckwheat are gluten-free)
- sesame oil
- 3 tbsp oil for frying on a high heat e.g. groundnut or sunflower
- 400g purple sprouting broccoli, cut into similar sized pieces (not too large)
- 150g shiitake mushrooms, roughly chopped
- 5cm fresh ginger, peeled and finely sliced
- 1-2 chillies, deseeded and finely sliced, depending on your preference for heat
- 2 garlic cloves, finely sliced or chopped
- 2 tsp tamarind paste, mixed with 2 tbsp hot water
- 2 tbsp soy sauce
- 250g marinated tofu, cut into cubes
- juice of 2 limes
- handful fresh coriander leaves
- handful toasted cashew nuts or peanuts, roughly chopped
Method
Prep time:
20 min
PT20M
Cooking time:
10 min
PT10M
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Step 1
Cook the noodles according to the packet instructions. Drain and toss in just enough sesame oil to coat. Leave to one side.
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Step 2
Heat the oil in a wok or large frying pan. Add the purple sprouting broccoli and stir fry on a high heat for 2 minutes. Add the mushrooms, ginger, chilli and garlic. Fry for 1 minute.
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Step 3
Add the tamarind, soy sauce and a couple of tablespoons of water. Stir for 1 minute. Add the tofu, lime juice, coriander and cooked noodles and stir together. Sprinkle over the nuts to serve.