Hot Stir-Fried Broccoli SaladVeg
Warm up this season with a vibrant Hot Stir-Fried Broccoli Salad! This easy, healthy recipe features blanched broccoli florets tossed with thick-cut red onions, aromatic garlic, and fiery bird's eye chilies. Finished with a savory-sweet glaze of soy sauce, honey, and vinegar, and a final drizzle of nutty sesame oil, it’s the perfect quick stir-fry. Nutritious, flavorful, and packed with seasonal goodness, this dish brings a delicious, cozy twist to your dinner table.
Ingredients
Main Stir-Fry Ingredients:
1 tsp of Extra Virgin Olive Oil (or nut oil of choice)
1 no. Onion (thinly sliced)
1 tbsp Garlic (chopped)
2-3 Bird's Eye Chillies (sliced)
1 head of Broccoli (blanched, cut with stems)
A drizzle of Sesame Oil (for final dressing)
to taste Salt
Slurry Ingredients:
1 tbsp Cornflour (Cornstarch)
1 tsp White Vinegar
1 tsp Honey
1 tsp Light Soy Sauce
pinch Salt
1 tbsp Cold Water
Instructions
1
Slice the red onion into thick pieces so they maintain their texture.
2
Slice the garlic and the bird's eye chilies.
3
Prepare the broccoli by cutting it into manageable pieces, keeping the stems on, and blanching them.
4
Heat extra virgin olive oil (or your preferred nut oil) in a wok or pan over high flame. Add the thick-sliced onions and a touch of salt.
5
Sauté briefly, then stir in the sliced garlic and bird's eye chilies.
6
Add the blanched broccoli to the pan.
7
Toss everything continuously over high flame until the vegetables develop light char marks.
8
While the vegetables are stir-frying, mix cornflour, white vinegar, honey, light soy sauce, a pinch of salt, and cold water in a small bowl.
9
Whisk until the mixture is completely smooth and lump-free.
10
Pour the prepared slurry over the stir-fried broccoli.
11
Continue to toss until the liquid coats and glazes the vegetables evenly.
12
Remove from heat and finish with a drizzle of sesame oil to add a nutty aroma. Serve immediately while hot.
