A vibrant celebration of spring’s arrival, this Chinese-inspired tender stem broccoli dish is a symphony of colour, texture, and bold, aromatic flavours. The young, delicate florets of tender stem broccoli—bright green and crisply sweet—are the star, embodying the freshness of the new season. Blanched just briefly to preserve their vibrant hue and satisfying crunch, they form a light yet hearty base for this vegetarian main course.
In a hot wok, slivers of fiery red chilli and fragrant ginger are swiftly stir-fried in a whisper of sesame oil. The aroma is immediate and heady, dancing in the air with notes of spice and warmth. The ginger adds a mellow heat, slightly sweet and earthy, while the chilli gives a bold, invigorating kick—perfectly balanced to awaken the palate without overwhelming it. Into this sizzling medley goes the broccoli, soaking up the seasoned oil, transforming as it tosses and glistens under the flame.
A splash of soy sauce adds a depth of umami and a hint of saltiness, while a drizzle of rice vinegar brings brightness that elevates the whole dish. Toasted sesame seeds are scattered over just before serving, adding a nutty crunch and a final layer of texture.
Served steaming hot with a side of jasmine rice or nestled over soft noodles, this dish is at once comforting and invigorating. It is a plateful of spring’s best offerings—fresh, light, and nourishing, yet brimming with personality. The contrast of tender greens and zesty aromatics makes it more than just a vegetarian option; it becomes a seasonal centrepiece. A dish that’s simple in preparation but rich in sensory delight—spring on a plate.
- * 400g long-stem broccoli stalks and florets separated
- * 3 garlic cloves thinly sliced
- * 4 tbsp olive oil
- * 1 red chilli deseeded and sliced
- Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
- Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.