Recipes

Warm Broccoli Salad with Crystallised Ginger

House Chef Abbie Leeson USA
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Serves 4
icon--seal icon--difficulty
Not too tricky
icon--seal icon--time
15min

Sweet-spicy crystallised ginger with salty soy sauce, a touch of lemon and crunchy almonds takes broccoli from dull to delightful. You’ll want more than one serving!

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Ingredients
Metric
Cups
About 500g or one bunch of broccoli 60g chopped almonds 45ml vegetable or olive oil, divided 3 cloves garlic, thinly sliced 50g The Ginger People® Organic Crystallised Ginger, finely chopped 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) lemon juice
1 pound or one bunch of broccoli ½ cup chopped almonds 3 tablespoons vegetable or olive oil, divided 3 cloves garlic, thinly sliced 1/4 cup packed The Ginger People® Organic Crystallised Ginger, finely chopped 2 tablespoons soy sauce 1 tablespoon lemon juice
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Directions
Cut broccoli flowerets into bite-size pieces. Trim stems and slice diagonally.
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Heat a wok or wide skillet over medium-high heat. Add 1 tablespoon oil and sauté almonds 1-2 minute or just until toasted. Remove from pan with slotted spoon. Reserve. Wipe pan clean with paper towel. See it
Add remaining oil and broccoli; stir fry until barely tender, 3-5 minutes. Add garlic and stir fry additional 2 minutes or until broccoli is tender-crisp See it
Stir in crystallised ginger, soy sauce, lemon juice and reserved almonds. Continue stir frying about 1 minute for flavours to blend. Serve warm or room temperature.

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Top tip

Serve as a vegan entrée over cooked rice with pan-browned cubed tofu. Or add cubed tofu in step 4.

Abbie
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Our Chef
House Chef Abbie Leeson
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Organic Crystallised Ginger Get product

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