This is a great side dish to serve with salmon teriyaki, as it complements the teriyaki flavours really well.
Over the years, I've tried various mixes of green vegetables and this is one of my favourite combinations. I prefer sugar snap peas to mange tout, but they both work really well.
I like to steam the tenderstem broccoli tips for a few minutes before adding them to the stir fry. I've found that it's hard to get the broccoli cooked through without burning it, if you stir fry it from raw.
The ginger, garlic, soy and sesame combine to give the dish a delicious flavour; whilst the toasted sesame seeds add a subtle change of texture. Enjoy!
Serves 2-4 as a side
1-2 tablespoons of vegetable oil
125g Tenderstem broccoli tips
Bunch of spring onions
Large handful of sugar snap peas
1 large garlic clove
2cm piece of fresh ginger
1 tablespoon light soy sauce
1 tablespoon of sesame oil
Toasted sesame seeds
- Peel the garlic and ginger.
- Finely slice the garlic.
- Cut the ginger into thin strips (see image 2).
- Steam the broccoli tips for 4 minutes and immediately plunge into a bowl of cold water.
- Top and tail the spring onions, and remove any dark wilting leaves.
- Diagonally cut the spring onions into 2cm chunks.
- Drain the broccoli tips and set aside.
- Heat the oil in a large sauté pan over a medium heat.
- Add the broccoli and sugar snaps and stir fry for 2-3 minutes.
- Throw in the spring onions, garlic and ginger and cook for another 4 minutes.
- Pour in the soy sauce, sesame oil and a good sprinkling of toasted sesame seeds, and continue cooking until the vegetable are coated.
- Serve.
