Green Vegetable Stir-Fry with Hokkien Noodles
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.
Inroduction
About this Recipe
By: Sheridan Rogers
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.
Ingredients
- 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.