Name: Broccoli and cauliflower stems with sticky pepper sauce
Ingredients: 2 tbsp peanut oil; 3 tbsp. finely chopped ginger; 6 spring onions, white part thinly sliced (reserve the green part); 2-4 cloves garlic, crushed; 1 red chilli, thinly sliced (or more to taste); 5 tbsp. coarsely ground black pepper; 3 tbsp. kecap manis (Indonesian sweet soy sauce); 3 tbsp. light soy sauce; 4 tsp. dark soy sauce; 1 tbsp sesame oil; 2 tbsp. sugar; Stems of broccoli and/or cauliflower leftover flowerettes; 2 tbsp white sesame seeds, toasted; Reserved green part of spring onion, cut on a sharp diagonal; Cooked white rice, for serving, optional

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Broccoli and cauliflower stems with sticky pepper sauce

Recipe by Rosa MattoCourse: Recipes

Servings

servings

Ingredients

2 tbsp peanut oil
3 tbsp. finely chopped ginger
6 spring onions, white part thinly sliced (reserve the green part)
2-4 cloves garlic, crushed
1 red chilli, thinly sliced (or more to taste)
5 tbsp. coarsely ground black pepper
3 tbsp. kecap manis (Indonesian sweet soy sauce)
3 tbsp. light soy sauce
4 tsp. dark soy sauce
1 tbsp sesame oil
2 tbsp. sugar
Stems of broccoli and/or cauliflower leftover flowerettes
2 tbsp white sesame seeds, toasted
Reserved green part of spring onion, cut on a sharp diagonal
Cooked white rice, for serving, optional

Directions

Heat oil in a deep frypan over medium-high heat.
Add ginger, spring onions, garlic, and chilli. Cook until soft, about 15 minutes.
Stir in pepper, soy sauces, sesame oil and sugar. Cook until thick.
Adjust for chilli, salt and pepper. This sauce will keep for several weeks in the fridge.
Cut the stems into strips.
Blanch the stems and flowerettes in boiling, salted water until just tender.
Toss through some of the sauce and serve with rice, garnished with the toasted sesame seeds and the green spring onions.