Here's a colourful stir-fry to make for Mum and Dad for dinner using broccolini . It’s a cross between broccoli and Chinese kale and I prefer it to broccoli (you might too!). Unlike broccoli, the stalks are firm, tender and succulent and don't need peeling. The photo and recipe are courtesy of Perfection Fresh.
- broccolini - 1 bunch, cut into 4cm lengths
- baby Brussels sprouts - 150g, halved
- green capscium - 1, cut into thin strips, seeds and membrane remvoed
- red onion - 1, peeled and cut into thin wedges
- celery sticks - 2, sliced on the diagonal
- Tuscan cabbage (cavolo nero) - 1 bunch, cut into 4cm pieces
- hokkien noodles - 400g
- oyster sauce - 1/4 cup
- soy sauce - 2 tablespoons
- honey - 1 tablespoon
- olive oil - 1 tablespoon
- water - 1/4 cup
- unsalted roasted cashews - 1/3 cup, roughly chopped (optional)
- Serves 4
- Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well.
- Separate noodles with your fingers. Combine oyster sauce, soy sauce and honey in a small bowl.
- Heat oil in a large wok over high heat. Add the broccolini, baby Brussels sprouts, capsicum, onion and celery. Stir-fry for 4 minutes.
- Add the Tuscan cabbage (cavolo nero) and water to the wok. Toss. Cover and cook for 2 minutes, tossing once, until cabbage just wilts.
- Add noodles and combined sauces. Toss until well combined and heated through.
- Divide stir-fry among serving bowls. Top with cashews and serve immediately.