I am back with another Pan-Asian recipe. This recipe has been in drafts for a long time now. As the kiddo had her easter break, hitting the "publish" button somehow took a back seat. Now that her school has reopened, I have started working on all the back logs.
As you may all know about my love for broccoli from this post. I love broccoli and I try to include this healthy vegetable in my meal atlas once a week. Whenever I come home with a broccoli head, it is mostly taken for granted that I would be oven roasting it. While the oven roasted broccoli is still a favorite, I have to give in to the fact that variety is the spice of life. And since I seem to be having a Chinese food kick lately, I thought of preparing broccoli in such a way that it would complement the noodles and the fried rice that I have been making.
In this recipe, the broccoli florets are stir fried along with the gorgeous red bell peppers and garlic. The ginger sauce is prepared separately and then poured over the cooked veggies. This cooking technique works best with the broccoli florets. The vegetables retain the crunch and the color, making them look like jade and rubies. Isn't that beautiful? Although this recipe is great as it is, you might want to add more chili flakes or pepper powder if you prefer your curries extra hot!!
Jade and Ruby in Ginger sauce recipe:
Preparation time: 20min
Cooking time- 15min
Broccoli florets- 250gms, Blanched
Red bell pepper- 1 large, deseeded and cubed
Sesame oil- 1tbsp
Garlic- 1/2 tbsp, crushed
Red chili flakes- 1/2tsp
Vegetable stock or water- 3tbsp
Salt to taste
For the Ginger sauce:
Corn flour- 1tbsp
Ginger- 1tbsp, finely chopped
Tomatoes- 2med, blanched and pureed
Vegetable stock- 1/2cup
Soy sauce- 1tsp
Salt to taste
Spring onion greens to garnish
- Heat the sesame oil in a wok and fry the garlic till it turns brown. Add the chili flakes and fry for a few seconds more.
- Add the broccoli florets and the red bell pepper and fry for two mins. Add the stock and salt and cook until the vegetables are tender yet crisp.
For the ginger sauce:
- Mix the corn flour along with the water to make a paste and set aside.
- Heat a tbsp of oil in a pan, add the chopped ginger and fry for a min.
- Add the pureed tomatoes, the vegetable stock, soy sauce and bring the mixture to a boil.
- Stir in the corn flour mixture, vinegar, sugar, salt and pepper and cook till the mixture thickens.
- Pour the sauce over the cooked vegetables. garnish with spring onion greens and serve immediately.