It’s dishes like this that have made me appreciate being celiac. Now I have to make everything from scratch – so I know where everything that goes into my food comes from. I find that curiously satisfying.
I love fresh ginger, in the way that I can’t believe I ever cooked with ginger powder (it’s not the same ballpark or planet).Â There may seem like rather a lot of ginger in here, but ginger, like garlic, when well cooked mellows a lot. What you end up with pleasantly strong Â but not overbearing ginger flavour and a soft hum of heat in the background.
- 1 head of broccoli
- 1 large red capsicum
- 3-4 shallots
- a piece of ginger big enough to make aboutÂ Â¾C of matchstick size batons
- 4 cloves of garlic
- 1 glutenfree stock cube
- 1 lemon
- olive oil
- salt + pepper
- rice to accompany
- optional: cashews are also lovely with this
- Slice the ginger into fine matchsticks, mince the garlic, finely slice the shallots and chop the red pepper and broccoli into bite-sized pieces. If any of the stalks of the broccoli look substantially chunkier than the bushy ends, it pays to put a slice or 2 through the trunk end so that it cooks more in proportion. You can also peel and slice the main trunk of the head of broccoli – I don’t know why people always throw this away, you just may need to peel it first.
- Place your wok on a medium to high heat, put a couple of lugs of olive oil in it and wait for it to get hot.
- Once to temperature, add the shallots, capsicum, garlic, ginger, some salt and back pepper and stir.
- Stir regularly and watch that the garlic doesn’t burn. Once the capsicum has softened, probably after 3-4 minutes, tip all the ingredients onto a plate, add another lug of oil and get the wok back to temperature.
- Whilst the wok is coming back up to heat, put the kettle on with about a cup of water in it.
- Add the broccoli, a little more salt and pepper and stir-fry for a couple of minutes, or until it has become vibrant green and just begun to talk a little toasty flavour. I love that part, literally in moments in front of your eyes you can see the green intensify and you just know it’s going to taste good.
- Add the cup of boiling water and stir.
- After a couple of minutes, once about 80% of the water has boiled away add the stock cube and mix in, and return the earlier ingredients to the wok.
- Stir to heat through. And at the last moment add the cashews and the juice of the lemon and serve.