Today’s post is a little short but no less tasty. You want a quick dinner, then stir fry is often the way to go. The veg gets crisp and tasty but not overcooked. What’s more, it’s just so easy – for the perfect stir fry, get a proper wok and put it on a high high heat with a little oil. Don’t stop stirring when you add your veg otherwise they’ll cook unevenly, burning on one side and raw on the other. That’s all there is too it, a proper wok, truly high heat, and constant stirring.
This is an incredibly easy recipe that makes a great side dish. I like to pair it with my sweet and sour to make a great contrast to the sticky sweetness. Add in a pile of fluffy rice and you’ve got a treat of a feast that’s quick to make and full of taste.
- Makes: Serves 4
Ingredients
- 100ml Soy Sauce Substitute
- 60ml Toasted Sesame Oil
- 2 tbsp Sesame Seeds
- 1 Tbsp Cornflour
- 1 tbsp Sriracha
- 2 Broccoli Heads
- 6 Garlic Cloves
Directions
First things first, make the sauce. Put the soy sauce substitute, sesame oil, sesame seeds, cornflour, and sriracha into a small bowl and whisk until smooth. Trim the broccoli into small, bitesized florets and mince the garlic.
Place a wok on a high heat with a few tablespoons of oil. When the oil starts to shimmer add the broccoli and stir fry for a few minutes, until the broccoli starts to look bright green. Toss the garlic in with the broccoli and continue stir frying until the garlic softens and turns fragarent. Add in the sauce and continue to cook until the sauce is heated through and the broccoli is cooked to your liking – we like ours still a little crisp so it doesn’t take long!
Serve with fluffy rice as part of a stir fry feast.
Notes
Allergy Notes; This recipe is vegan, gluten free, and soy free dependant on which soy sauce substitute you choose.
