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Broccoli Stirfry with Okra
Broccoli stir fried with red and yellow peppers topped with Okra cooked in ginger.
Course Main Dish
Cuisine Stirfry
Prep Time 15
Cook Time 30
Servings
4 people
Ingredients
Broccoli Stirfry
Okra
Course Main Dish
Cuisine Stirfry
Prep Time 15
Cook Time 30
Servings
4 people
Ingredients
Broccoli Stirfry
Okra
Instructions
Stirfry Preparation
  1. Scrape and chop the turmeric and chop the chilis
    Scrape and chop the turmeric and chop the chilis
  2. Slice the onions and the peppers
    Slice the onions and the peppers
  3. Cut up the broccoli into spears
    Cut up the broccoli into spears
  4. Slice the spring greens and the Chinese cabbage.
    Slice the spring greens and the Chinese cabbage.
Okra Preparation
  1. Trim the Okra, removing just the stem end.
    Trim the Okra, removing just the stem end.
  2. Scrape and chop the ginger.
    Scrape and chop the ginger.
Cook the Stirfry
  1. Put the oil in a wok and heat, add the caraway and fennel seeds, the turmeric and the chilis.
    Put the oil in a wok and heat, add the caraway and fennel seeds, the turmeric and the chilis.
  2. When sizzling add the onion and then the peppers. Don't caramelise them as they will brown more than enough by the time the other veg is cooked.
    When sizzling add the onion and then the peppers. Don't caramelise them as they will brown more than enough by the time the other veg is cooked.
  3. Stir and add the broccoli on top. Put the lid on to steam the broccoli for five minutes.
    Stir and add the broccoli on top. Put the lid on to steam the broccoli for five minutes.
  4. Stir and cook a bit more until the broccoli is starting to get some colour.
    Stir and cook a bit more until the broccoli is starting to get some colour.
  5. Then add the spring greens on top and again put the lid on to steam it until the greens wilt.
    Then add the spring greens on top and again put the lid on to steam it until the greens wilt.
  6. When wilted stir in and add the Chinese cabbage. Again put the lid on to wilt it.
    When wilted stir in and add the Chinese cabbage. Again put the lid on to wilt it.
  7. Once wilted stir well and keep stirring often until desired texture and colour is reached.
    Once wilted stir well and keep stirring often until desired texture and colour is reached.
Cook the Okra
  1. Add the oil to the pan, then add the ginger and chili flakes and get it good and hot
    Add the oil to the pan, then add the ginger and chili flakes and get it good and hot
  2. Once sizzling add half the Okra. Let that fry until it is gaining some colour then add the rest and stir in.
    Once sizzling add half the Okra. Let that fry until it is gaining some colour then add the rest and stir in.
  3. It is important to cook it quickly so the pan needs to be good and hot and you need to spread the Okra out so each piece gets a chance to brown rather than just go soggy and slimy. Do NOT put the lid on at any stage. Once it is going brown in places and has a good texture -with just the slightest bite and going a little bit crispy at the edges it is ready. The ginger will be quite brown and crispy too.
    It is important to cook it quickly so the pan needs to be good and hot and you need to spread the Okra out so each piece gets a chance to brown rather than just go soggy and slimy. Do NOT put the lid on at any stage. Once it is going brown in places and has a good texture -with just the slightest bite and going a little bit crispy at the edges it is ready. The ginger will be quite brown and crispy too.
Recipe Notes

Serve the Okra on top of the stirfry.

Nice cold too.

The Okra could be cooked in a wok too if you have a second one. If not a cast iron pan works well as the heat distribution will cook it fast the way it needs in order not to go slimy.

Cooked this way Okra is a real treat, a far cry from the soggy mess it can become.

There is no need to serve this with rice or anything else for that matter. It is filling enough on its own and contains lots of healthy and delicious colourful veg.