Name: Broccoli sang choi bau
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 750 gm broccoli (about 4 heads), cut into pieces; 200 gm shiitake mushrooms, halved and stalks trimmed; 1 tbsp grapeseed oil; 1 Spanish onion, finely chopped; 30 gm ginger (about 6cm), finely grated; 3 garlic cloves, finely grated; 1 cup (firmly packed) coriander, chopped, and 1⁄4 cup chopped stems plus extra leaves to serve; 1 tbsp dried chilli flakes; 2 tbsp tamari; 2 tbsp lemon juice; 1 tbsp honey; Coarsely chopped tamari almonds and iceberg lettuce leaves, to serve

Broccoli and shiitake mushroom combine in a fresh take on the classic wrap. Serve it with rice for a more substantial meal.

Ingredients

750 gm broccoli (about 4 heads), cut into pieces

200 gm shiitake mushrooms, halved and stalks trimmed

1 tbsp grapeseed oil

1 Spanish onion, finely chopped

30 gm ginger (about 6cm), finely grated

3 garlic cloves, finely grated

1 cup (firmly packed) coriander, chopped, and 1⁄4 cup chopped stems plus extra leaves to serve

1 tbsp dried chilli flakes

2 tbsp tamari

2 tbsp lemon juice

1 tbsp honey

Coarsely chopped tamari almonds and iceberg lettuce leaves, to serve

Method

1.Process broccoli and mushrooms in a food processor until coarsely chopped.

2.Heat oil in a large wok over high heat. Add onion, ginger, garlic, coriander stems and chilli and stir-fry until fragrant (1 minute). Add broccoli mixture and stir-fry until starting to colour but still has some crunch (30 seconds to 1 minute), then add tamari, lemon juice and honey, and toss to coat. Remove from the heat and stir in the chopped coriander. Transfer to a serving bowl, top with almonds and serve with lettuce leaves and extra coriander leaves.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

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