Ingredients
· 1 large broccoli with stem (you can use a few handfuls of tender stem broccoli instead if you wish just turn up the heat in the pan and cook for a shorter length of time.)
· 2 teaspoon sesame oil
· 1 tablespoon olive oil
For the sauce
· 1 teaspoon grated garlic
· 1 teaspoon grated ginger
· 3 tablespoon low sodium soy sauce
· 1 tablespoon Mild Chilli Mishmash make sure to get a good mix of the oil and crispy bits
· 1 teaspoon rice vinegar (you can use a good quality cider vinegar but if you have it the rice vinegar does give a milder flavour
· 3 tablespoon honey Warm the spoon in boiling water before spooning the honey and it will slide right off the spoon)
1. Cut the Broccoli Florets at the where the thin stalks meet the thicker part of the stem. Then cut the florets in half, length ways into long stalks. Put to one side while you peel the broccoli stem that you cut off earlier and cut into quarters, slice into smaller pieces about ⅛ inch thick to your liking.
2. Use a fine grater to grate the garlic cloves and ginger, set aside. There's no need to peel the ginger just make sure its clean. You can wash it if necessary.
3. In a small bowl whisk together the soy sauce, grated garlic and ginger, honey, and mild chilli mish mash until combined.
4. Add the sesame oil and olive oil to a large, deep skillet over medium hight heat. Fry the pieces of broccoli stem until they are just getting golden on the edges.
5. Add the broccoli florets to the pan and cook until the edges are turning golden and crispy, but the broccoli still remains bright green. You want them to still have some texture, not to wilt and soften.
6. Turn up the heat on the pan and add the sauce over the broccoli.Stir constantly until the sauce coats the broccoli and the sauce is incorporated you can add some water if its looking to dry but the florets will release some water as they absorb the sauce.
7. Serve immediately, you can eat this as a side dish or if using as a main add some toasted sesame seeds and some lightly toasted peanuts as a crunchy topping you can also use crispy fried onions.
