Читать книгу Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook - Keith Abel - Страница 17

This is a great midweek supper and one of the many ways to enjoy purple sprouting broccoli – an English classic that had been almost forgotten for many years but is just starting to reappear on supermarket shelves, usually in cute little plastic-wrapped packs. We’ve been selling it by the boatload for years. Pah!

SERVES 2 AS A MAIN COURSE WITH RICE OR NOODLES

The marinade:

1 tbsp soy sauce

A splash of dry white wine

1/2 tsp cornflour

1/2 tsp sugar

1 large garlic clove, peeled and crushed

1/2 a thumb of freshly grated ginger

The stir-fry:

2 beef sirloin steaks, cut into thin strips across the grain

2 mugs of purple sprouting broccoli, chopped into 5cm (2in) pieces

A couple of glugs of vegetable oil

The garnish:

1/3 mug of toasted almonds

Mix all of the marinade ingredients together, pour into a glass dish, add the beef and put aside for half an hour.

While the beef is marinating, blanch the purple sprouting broccoli in boiling water for about 2 minutes. Drain and refresh under cold water.

Heat a couple of glugs of oil in a very hot wok, drain the beef from the marinade, reserving the marinade, and stir-fry the beef for about 1 minute. Add the marinade to the wok and continue cooking for a further 2 minutes before adding the broccoli. Cook for a further minute or so until the broccoli is heated through. Serve on warm plates garnished with toasted almonds.