Nutty Singaporean Style Broccoli

Serves 2

About this recipe

Adding nut butter to your stir-frys or Asian-style dishing is a great way on instantly adding in lots of flavour; whilst being a great source of protein, vitamin E and fatty acids.
Using a high-quality nut butter does make a difference, try looking for those without any added sugars or palm oil. This is another super fresh and speedy recipe than can be made in one large pan.
The key here is getting the vegetables chopped and the sauce prepared before cooking starts. Fresh ginger, garlic, chilli and lime make these noodles full of flavour and are packed with health promoting properties.

Photo credit: Hope Pointing

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For the stir fry

  • 2 Tbsp olive oil
  • 2 Garlic cloves, thinly sliced
  • A thumb sized piece of ginger, peeled and finely chopped
  • Around 8 spears of purple sprouting broccoli, halved lengthways (also halved horizontally if they are especially thick – this will speed up the cooking time).
  • 225g Tin water-chestnuts, drained and sliced
  • 250-300g Button or chestnut mushrooms, sliced
  • 1 Red pepper, cut into thin strips
  • 4 Spring onions, sliced thinly
  • Around 8 cherry tomatoes
  • A handful of fresh coriander, leaves and stalks
  • 1 carrot, julienned (cut into really thin strips, alternatively use a peeler to make ribbons)
  • Black pepper
  • 2 Portions of noodles (using pea or lentil spaghetti is also a great option for added plant based protein)

For the sauce

  • 2 Tbsp soy sauce/ tamari
  • 1 Tbsp brown sugar / honey
  • Juice of half a lemon or one whole lime
  • 1 Tbsp fish sauce (avoid this if making the dish vegan)
  • 1 Tbsp medium curry powder
  • 2 Tbsp crunchy nut butter

Begin by making your sauce by simply combining all the ingredients in a bowl and mix well.

Heat the oil on a medium-high heat in a wok or large non-stick frying pan. While heating up, prepare your vegetables.

Add the ginger and garlic to the hot oil and fry for a couple of minutes before adding in the broccoli, mushrooms, peppers and chestnuts and pan fry for a further 5 or so minutes until the vegetables start to become tender.

Meanwhile, cook your noodles, following the instructions on the back of the pack, once cooked, drain and run under a cold tap to stop the cooking. If using pre-cooked or straight-to-wok noodles, avoid this step.

Once the vegetables have softened, add in the sauce, noodles, carrots and cherry tomatoes and cook for a further few minutes, stirring well to make sure everything is coated in the sauce.

Serve immediately and finish with some chopped coriander.

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