Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 25

I like most Chinese broccoli dishes with the stems whole, about 12-15cm (4 1/2– 6in) long. This side dish has enough flavour to be served as a simple main course for two or three, with some rice or noodles.

Cut the chillies in half lengthways and remove the seeds. Slice the flesh in thin diagonal strips.

In a wide shallow pan, heat the olive or vegetable oil, add the chilli slices and cook for 1 minute over a medium heat. Add the Chinese broccoli, garlic, soy sauce and stock or water. Cover the pan and simmer for 5 minutes or until the broccoli stems are just tender.

Stir in the cashews and serve.

Serves 4 as a side dish
1-2 fresh red chillies
1 tbsp olive or vegetable oil
400g(14oz) Chinese broccoli
2 garlic cloves, sliced
1 tbsp soy sauce
100ml (3 1/2fl oz) vegetable stock or water
40g (1 1/2oz) shelled cashews, lightly toasted