Pan-friend Sugar Snap Peas and Tenderstem Broccoli with garlic oil, ginger, soy sauce, gochugaru, ground pepper, sesame seeds and a squeeze of lemon juice.
This recipe takes around 20 minutes to prepare and makes two portions.
You will need:
200g tendestrem broccoli
150g sugar snap peas
1 tsp grated or chopped fresh ginger
1-2 tbsp sesame seeds
2-3 teaspoons soy sauce
2 tbsp garlic oil
1/2 tsp gochugaru flakes
1/2 tsp ground pepper
lemon juice
How to:
In a heated pan (ideally an iron-cast pan) add the garlic oil
Add the ginger, broccoli and sugar snap peas
Cook on medium heat for 7-10 minutes, stirring often (the broccoli stems need to be tender, if not cook for a further 1-2 minutes)
Add the sesame seeds, gochugaru flakes and ground pepper and stir
Add the soy sauce and cook for another minute
Remove the pan from heat and place the contents on two plates
Sprinkle some fresh lemon juice on top and serve
Enjoy!
Make sure to wash and dry the sugar snap peas and tenderstem broccoli before cooking.
You can use plain oil such as olive oil, sunflower oil, vegetable oil or rapeseed oil and add a clove of garlic to the pan with the ginger if garlic oil isn't available
If using reduced-salt soy sauce, you might have to sprinkle some salt on the dish before serving.
Of course, you can make this recipe using only sugar snap peas or tenderstem broccoli, but I prefer combining them for extra flavour and texture.
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I hope life is treating you well.
Take care