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, which you can add to your veg box order, but this would work well with a punnet of closed cup or Portobello mushrooms. To clean your mushrooms, wipe with a damp piece of kitchen paper or clean cloth, rather then washing them under the tap, which can make them slimy.
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
-
Step 1
Cook the noodles according to the packet instructions. Drain and toss in just enough sesame oil to coat. Leave to one side.
-
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.
-
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.
You may also like…
Teriyaki pork stir-fry with spring greens, shiitake and brown rice
Serves: 2 Total time: 30 min
Sweet and sour stir-fried pork, pineapple and greens with pumpkin and ginger rice noodles
Serves: 2 Total time: 20 min
Beef, asparagus and green bean stir fry with orange, honey and sesame
Serves: 2 Total time: 30 min