I have waxed lyrical enough about the wonders of a good stir-fry many a time, and here is another reason to try them out. This one is really made by the vivid greens of the broad beans (or fava beans) and the broccoli alongside the deep purple of the red cabbage.
I added beef to mine, but not out of any need for it. The stir-fry would be lovely without it, it’s there because my man is starting to worry I am going veggie on him! With all the wonderful veg I get delivered every week, we have been having more meals based around the vegetables than the meat – and while this has never worried me, it has worried some 🙂
Broad Bean, Broccoli and Red Cabbage Stir-fry
Serves 2 – 3.
- 200 grams of broccoli, cut into florets
- 100 grams of double-podded broad beans
- 150 grams of thinly sliced red cabbage
- 1/2 onion, sliced
- 2 tablespoons of soy sauce
- 1 tablespoons of rice vinegar
- 1 teaspoon of Chinese 5-spice
- 200 grams of Beef Steak (optional)
- If adding beef, marinade it for at least 2 hours in 1 tablespoon of soy and the teaspoon of 5-spice.
- Add a couple of sprays of cooking oil to your wok, and put it on under a high heat. Add the onions and broccoli florets, stir occasionally cooking for 5 minutes.
- Next add the red cabbage, mix in the soy sauce and rice vinegar (if you didn’t make the marinade add the rest of the soy sauce and the Chinese 5-spice now). Cook for another 5 minutes.
- Add the beef now, and cook for 3 minutes, then add the broad beans for 2 minutes and serve.