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Sprouting Broccoli Stir Fry

This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. It’s a really quick meal – just 10 minutes – yet is filling and tasty.

Ingredients

Serves 4

200g bean curd or firm tofu or Halloumi cheese
150g sprouting broccoli
1 large or 2 medium carrots
1 medium onion
1 tablespoon sesame oil (or vegetable oil)
Noodles or rice for 4 people

Sauce - Japanese Style:
2 tablespoons tamari / soy sauce
1 teaspoon miso paste
Handful sesame seeds

Method

Peel the onion. Chop it in half and slice finely.
Scrub (or peel) the carrot and chop it into thin slices.
Heat the oil in a wok and add the onion and carrot. Cover and cook for 5 minutes, stirring regularly.
Drain the bean curd / tofu / Halloumi and cut into chunks. Add to the wok and cook uncovered for 2 minutes.
Wash the broccoli and chop it roughly into bite-sized chunks. Add to the wok and cook for 2 minutes.
Mix your dressing ingredients together in a cup and add to the wok.

Time From Cupboard-To-Table

10-15 minutes.

Notes & Variations on Sprouting Broccoli Stir Fry

You can use small florets of non-sprouting broccoli, if you have these in stock.

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