Garlic and Chilli Purple Sprouting Broccoli
Garlic and Chilli Purple Sprouting Broccoli is a vibrant, vegan side dish that delivers a punch of flavor in just minutes. Whether you’re looking to complement a lamb roast, a chicken stir‑fry, or a tofu curry, this quick stir‑fry brings a splash of color and a burst of umami to any plate.
Introduction
In the fast‑paced world of modern cooking, meals that combine speed, nutrition, and taste are gold. Purple sprouting broccoli—also known as “purple cauliflower” or “purple broccoli”—offers a stunning visual appeal and a subtle, earthy flavor that pairs perfectly with bold aromatics. When tossed with garlic, shallots, ginger, and a tangy orange glaze, the dish becomes a crowd‑pleaser that’s both vegan and gluten‑free.
This recipe is rated Easy in difficulty, serves 4 as a side, and requires a hands‑on time of 10 minutes. Even if you’re new to stir‑frying or working with less common vegetables, the process is straightforward and forgiving. Below, you’ll find a detailed walk‑through, ingredient insights, and creative variations to keep the dish fresh each time you cook it.
Meal Profile
| Attribute | Details |
|---|---|
| Title | Garlic and Chilli Purple Sprouting Broccoli |
| Difficulty | Easy |
| Portion | Serves 4 as a side |
| Time | Hands‑on time 10 min |
| Description | Stir‑fried purple sprouting broccoli with crispy garlic and shallots is a quick vegan side dish that packs a big flavour punch. Serve with lamb, chicken or tofu. |
The dish balances the subtle sweetness of orange zest with the depth of fermented black bean paste, while the crispy shallots and garlic add texture and aroma. The result is a side that’s bright, savory, and satisfying—perfect for any week‑night dinner or a festive gathering.
Ingredient Highlight
Below is a breakdown of each component, why it matters, and tips for sourcing or substituting when necessary.
| Ingredient | Role in the Dish | Tips & Variations |
|---|---|---|
| 150 ml vegetable oil for frying | Provides the base for sautéing and crisping the shallots and garlic. | Use neutral oils like canola or grapeseed for a clean flavor; sunflower oil works well for high‑heat cooking. |
| 2 banana shallots, finely sliced | Adds a sweet, mild onion flavor and crisp texture once fried. | If banana shallots are unavailable, use regular shallots or thinly sliced red onions. |
| 4 large garlic cloves, finely sliced | Delivers aromatic depth and a hint of sweetness. | Slice thinly to avoid burning; keep the color light to preserve subtlety. |
| 2 tsp sesame oil | Adds nutty undertones that complement the Asian-inspired sauce. | Toast the oil slightly before adding to enhance aroma. |
| 5 cm piece ginger, finely sliced into matchsticks | Brings a sharp, peppery bite that balances the sweetness. | Fresh ginger is best; dried or powdered ginger will alter the flavor profile. |
| 1 small chilli, finely chopped (optional) | Introduces a gentle heat that brightens the dish. | Use fresh red chilies, or substitute with a pinch of red pepper flakes for a milder kick. |
| 300 g purple sprouting broccoli, larger stems halved | The star vegetable; its tender florets and slightly bitter stems offer color and nutrition. | Wash thoroughly, remove any discolored stems, and cut into bite‑sized pieces. |
| 2 tbsp fermented black bean paste | Provides umami richness and a savory depth. | If unavailable, use miso paste or a small amount of soy sauce for a milder alternative. |
| 1 tbsp light soy sauce | Adds saltiness and balances the sweetness of orange. | Opt for low‑sodium soy sauce if you’re watching sodium intake. |
| 1 tbsp Chinese rice wine (optional) | Contributes acidity and complexity. | Substitute with dry sherry or a splash of rice vinegar for a different twist. |
| Finely grated zest and juice of ½ small orange | Offers bright citrus notes that cut through the richness. | Use a fresh, juicy orange; avoid sour or bitter varieties. |
Why these ingredients?
- Crisp shallots and garlic give a textural contrast that elevates the dish beyond a simple vegetable side.
- Fermented black bean paste is a powerhouse of umami, making the dish robust without relying on heavy sauces.
- Orange zest and juice inject freshness and a subtle sweetness that balances the savory elements.
Step‑by‑Step Instructions
Follow these numbered steps to create a beautifully balanced and aromatic side dish. Each step is crafted to maximize flavor while keeping the process quick and manageable.
- Sauté the aromatics
- Put 150 ml of vegetable oil and the sliced banana shallots in a wok over medium heat.
- Bring to a gentle simmer, moving the shallots around for 2‑3 minutes until they turn golden.
- Use a slotted spoon to remove the shallots, placing them on kitchen paper to drain and cool; they will crisp up as they cool.
- Add the sliced garlic to the oil and fry for another 2‑3 minutes until lightly golden (avoid over‑browning, as the garlic will continue to brown slightly after removal).
- Remove the garlic and set aside with the shallots.
- Build the base flavor
- Carefully pour off most of the vegetable oil, leaving about 1 tsp behind (save the flavored oil for future frying).
- Increase the heat to high, then add the sesame oil, ginger, and chilli (if using) to the wok.
- Stir‑fry for 1 minute, then add the purple sprouting broccoli.
- Cook, stirring and tossing, for 3‑4 minutes until the broccoli is slightly softened and begins to char in places.
- Finish with sauce
- Whisk together the fermented black bean paste, light soy sauce, rice wine (if using), orange zest, and orange juice.
- Add the sauce to the wok and continue to cook the broccoli for a further 2‑3 minutes until just tender and the sauce has slightly reduced.
- Serve immediately, scattering the crispy shallots and garlic over the top for added crunch and flavor.
Serving Suggestions & Variations
Classic Pairings
- Lamb: The robust, savory profile of the broccoli complements the richness of lamb chops or a slow‑roasted leg of lamb.
- Chicken: Pair with grilled or pan‑seared chicken breast for a balanced meal.
- Tofu: Crispy tofu cubes or a silky tofu scramble works wonderfully, especially for a fully vegan plate.
Creative Variations
| Variation | What to Add/Change | Why It Works |
|---|---|---|
| Spicy Sriracha Kick | Add 1 tsp Sriracha to the sauce mixture | Amplifies heat and introduces a sweet‑spicy layer. |
| Nutty Crunch | Toss in a handful of toasted cashew nuts or sliced almonds | Adds texture and a subtle nutty flavor that complements the sesame oil. |
| Herb‑Infused | Stir in a tablespoon of chopped fresh cilantro or basil | Brings fresh green notes that brighten the dish. |
| Lemon Twist | Replace orange zest/juice with lemon zest/juice | Provides a sharper citrus bite that pairs well with seafood. |
| Smoky Depth | Add a pinch of smoked paprika or a few drops of liquid smoke | Introduces a subtle smokiness that echoes the charring of the broccoli. |
Leftover Ideas
- Stir‑fry with Rice: Toss the broccoli into a bowl of jasmine or brown rice for a quick, satisfying meal.
- Soup Base: Use the cooked broccoli and sauce as a flavorful base for a vegetable broth or ramen.
- Salad: Let the dish cool, then mix it with mixed greens, sliced avocado, and a light vinaigrette for a refreshing salad.
Conclusion
Garlic and Chilli Purple Sprouting Broccoli is a testament to how simple ingredients, when combined thoughtfully, can produce a dish that’s both eye‑catching and deeply flavorful. Its quick preparation time and versatility make it a staple for beginners and seasoned cooks alike.
Whether you serve it alongside a hearty protein or incorporate it into a larger meal, this stir‑fry will elevate your cooking repertoire. Experiment with the suggested variations, adjust the heat to your liking, and enjoy the vibrant colors and satisfying crunch that only purple sprouting broccoli can deliver.
Happy cooking!
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