At this time of year, it’s easy to become tired of eating roasted root vegetables. In our- post Christmas search of something fresher, greener and lighter, purple sprouting broccoli is a welcome taster of what Spring is to deliver.
Purple sprouting broccoli is no longer exclusive home growers and farmer’s markets; I’ve recently bought the British-grown vegetable from Aldi. With year- long seasonality in the UK, availability is good and the price is moderate for what’s fast becoming a fashionable vegetable.
1 tbsp sunflower oil
8 stems of purple sprouting broccoli
Generous handful of black kale (calvoro nero)
Handful of sugar snap peas
1 tbsp chopped peanuts and almonds
1/2 tsp chilli flakes
2 tbsp light soy sauce
1 tbsp fresh coriander leaves, chopped roughly
Juice of 1/2 unwaxed lime
Pinch of sea salt
1. Heat the sunflower oil in a wok over a high heat until hot
2. Toss in the purple sprouting broccoli and black kale and stir- fry for 2-3 minutes. Add in the sugar snap peas, chopped nuts and chilli flakes and stir-fry for a further minute.
3. Reduce the heat to medium and pour over the soy sauce . Allow to reduce down for 2 minutes.
4. Remove from the heat and stir through the chopped coriander leaves and lime juice. Season with sea salt to taste.