Ingredients

The following ingredients have 4 Servings
  • 40 g (1 1/2 oz) tamarind pulp
  • 1 tablespoon peanut oil
  • 600 g (1 lb 5 oz) Chinese broccoli, trimmed and cut in half
  • 1 small red chilli, seeded and finely chopped
  • 2 garliccloves, finely chopped
  • 3 teaspoons finely grated fresh ginger
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 tablespoon finely chopped roasted unsalted peanuts

Instruction

  • <p><strong>1.</strong> Put the tamarind pulp in a bowl and pour in 60 ml (2 fl oz/1/4 cup) boiling water. Allow to steep for 5 minutes, then strain, discarding the solids.</p> <p><strong>2.</strong> Heat a wok until very hot. Add the peanut oil and swirl to coat the side. Stir-fry the Chinese broccoli over medium-high for 2-3 minutes, or until just wilted.</p> <p><strong>3.</strong> Add the chilli, garlic and ginger and toss for 1 minute, then stir in the sugar, lime juice and 1 tablespoon of tamarind liquid. Simmer for 1 minute.</p> <p><strong>4.</strong> Remove the Chinese broccoli to a serving plate and drizzle with the sesame oil. Scatter with the peanuts, season to taste and serve.</p>