Wok-fried long-stem broccoli

1 of 5-a-day asian sides broccoli folate peppers stir fried stir fry vietnamese vitamin c wok-fried

N/A

Serves 4 as a side dish

Source

Ingredients

80g whole blanched peanuts

40ml olive oil

1 banana shallot , thinly sliced

300g long-stem broccoli , trimmed and cut into florets

¼ red pepper , cut into thin strips

½ yellow pepper , cut into thin strips

40g oyster sauce

Method

Heat oven to 160C/140C fan/gas 3. Spread the peanuts in a single layer on a baking tray and roast for 15 mins or until golden brown.

Heat the olive oil in a wok, add the shallots and fry over a medium heat for 8-10 mins until brown. Turn the heat up, add the broccoli and peppers and cook for 3 mins until starting to soften.

Add 60ml water, the oyster sauce and ½ tsp sea salt, then cover and cook for 5 mins or until the broccoli is tender. Stir in the peanuts and serve.