Broccoli & Mushroom Stirfry

Red meat free October went slightly awry last Saturday but it was my birthday after all and out for dinner with friends I just couldn’t resist the lamb rump with kidney that was on the menu. Very delicious it was too and I heartily recommend those readers in North London to try out Mosaica in Wood Green’s “cultural quarter” (don’t ask).

Sunday I was back on track though and chose to rustle up a veggie dinner to kick start the new week the way I mean to continue through the rest of the month - fingers crossed anyway!

You could use any vegetables here I guess but I think the combination of iron-rich green veg and meaty mushrooms goes particularly well with the chilli-spiked sauce.


Broccoli & Mushroom Stirfry
Serves 1

100g tenderstem broccoli, cut into florets and the stems into 1½ in pieces, cut in half lengthways
140g mixed mushrooms, sliced - I used crimini and shitake
3 spring onions, sliced on a steep diagonal
½ - 1 fresh red chilli, sliced into slivers
2 cloves garlic, finely sliced
½ inch piece fresh ginger, shredded
small handful greens, shredded
15g cashews
1 tsp sesame oil
1 tsp chilli oil with sediment - I like Lotus brand (see below)
½ tsp five spice powder
2 tbsp light soy sauce
1 tbsp shaoxing wine (or dry sherry)
1 tbsp oyster sauce

Dry fry cashews in a hot wok for a minute, stirring round constantly. Be careful as high oil content of the nuts means they can catch and burn quite easily.

Add the sesame and chilli oils to the hot wok. Throw in the garlic, ginger and chilli and let sizzle for a minute or so until fragrant.

Next add the veg and stir fry for a few minutes.

Add 1 tbsp of the soy, plus 1 tbsp of water and the 5 spice powder then let bubble for a minute or so before adding the cashews, spring onions, another 1 tbsp soy, the wine and oyster sauce.

Keep stirring for another couple of minutes before turning out onto a plate.

I like serving this with a drizzle of extra chilli oil on top.