Purple sprouting broccoli makes a healthy stir-fry made simply with garlic, chilli, ginger and soy sauce. Look out for this variety from mid-February
- 60g (2oz) dried medium egg noodles
- 500g (1lb) purple sprouting broccol, cut into florets
- 2tbsp sunflower oil
- 1 red chilli, deseeded and sliced
- 1tbsp freshly grated ginger
- 1 clove garlic, peeled and finely chopped
- 2tbsp soy sauce
- 1tbsp sesame oil
- 2tbsp sesame seeds
Pour boiling water over the egg noodles and leave them to soak for 4-5 mins until they have softened, then drain them well.
Bring a large pan of water to the boil, add the purple sprouting broccoli and cook for 2 mins to blanch it. Drain and allow the cold water to run through the broccoli to cool it quickly and preserve the colour. Drain it well.
Heat the sunflower oil in a large frying pan, or wok, and add the sliced chilli, grated ginger and chopped garlic. Cook for about 1 min, then add the broccoli to the pan and stir-fry it for 2-4 mins, until it’s just tender. Add the egg noodles to the pan and then stir in the soy sauce, and cook for a further 1-2 mins, until the mixture is hot.
Stir in the sesame oil and sesame seeds and mix them together well. Remove the pan from the heat and serve immediately. (Not suitable for freezing).
Woman's Weekly cookery editor Sue McMahon says you can trim off any woody bits on the broccoli, but the stem and small leaves can be eaten. To save time, use ready-to-use noodles, which don't need soaking