Chinese broccoli with ginger, lime and peanuts

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


40 g (1 1/2 oz) tamarind pulp

1 tablespoon peanut oil

600 g (1 lb 5 oz) Chinese broccoli, trimmed and cut in half

1 small red chilli, seeded and finely chopped

2 garliccloves, finely chopped

3 teaspoons finely grated fresh ginger

1 tablespoon sugar

1 tablespoon lime juice

1 teaspoon sesame oil

1 tablespoon finely chopped roasted unsalted peanuts


1. Put the tamarind pulp in a bowl and pour in 60 ml (2 fl oz/1/4 cup) boiling water. Allow to steep for 5 minutes, then strain, discarding the solids.

2. Heat a wok until very hot. Add the peanut oil and swirl to coat the side. Stir-fry the Chinese broccoli over medium-high for 2-3 minutes, or until just wilted.

3. Add the chilli, garlic and ginger and toss for 1 minute, then stir in the sugar, lime juice and 1 tablespoon of tamarind liquid. Simmer for 1 minute.

4. Remove the Chinese broccoli to a serving plate and drizzle with the sesame oil. Scatter with the peanuts, season to taste and serve.