Broccoli, Capsicum and Ginger Stir-fry

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). 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  but not overbearing ginger flavour and a soft hum of heat in the background.

Serves 3

  • 1 head of broccoli
  • 1 large red capsicum
  • 3-4 shallots
  • a piece of ginger big enough to make about ¾C 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
  1. 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.
  2. 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.
  3. Once to temperature, add the shallots, capsicum, garlic, ginger, some salt and back pepper and stir.
  4. 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.
  5. Whilst the wok is coming back up to heat, put the kettle on with about a cup of water in it.
  6. 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.
  7. Add the cup of boiling water and stir.
  8. 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.
  9. Stir to heat through. And at the last moment add the cashews and the juice of the lemon and serve.

Leave a Reply