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Chinese-style purple sprouting broccoli

This light and spicy stir-fry is the perfect spring dish.

Ingredients

  • 2 x 200g packs purple sprouting broccoli
  • 2 tbsp sunflower oil
  • 1 red onion, peeled and thinly sliced
  • 2 red chillies, deseeded and finely chopped
  • 1 red pepper, deseeded and thinly sliced
  • 200g chestnut mushrooms, wiped and sliced
  • 200g beansprouts
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce

Method

  • Bring a pan of lightly salted water to the boil and cook the broccoli for 2 minutes. Drain and refresh under cold running water.
  • Heat the oil in a pan and stir-fry the onion, chillies and red pepper for 2 minutes over a high heat. Add the drained broccoli and mushrooms and cook, stirring, for a further 5 minutes.
  • Stir in the beansprouts, soy sauce and sweet chilli sauce and heat through for 2 minutes until bubbling. Serve at once.

Cooks tip: Serve with egg noodles - allow 70g dried noodles per person. 

Goes well with...

Pink Elephant

Pink Elephant

"Intense fruity aromas. Crisp, fresh flavours with hints of strawberry, raspberry & pepper"

Perfect with..."Ideal with all spicy foods & grills"

Grape:
Not Available
Country:
Portugal
Price:
Under £5
International Wine Challenge 2011 Commended
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4 Serves 4 people
10 Preparation time of 10 mins
12 Cooktime for 12 mins
410
Calories
7%
10.1g
Sugar
11%
7g
Fat
10%
1g
Saturate
5%
1.6g
Salt
27%
of your Guideline Daily Amount (GDA)

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