Pic of Purple sprouting broccoli and shiitake stir-fry

Purple sprouting broccoli and shiitake stir-fry

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Vegetarian mains

Purple sprouting broccoli and shiitake stir-fry

Side Serves 4 30 min
A very quick, punchy vegetarian stir-fry – good for a midweek dinner. If you can't find tart-sweet tamarind, just leave it out. We used shiitake mushrooms, which you can add to your veg box order, but this would work well with a punnet of closed cup or Portobello mushrooms. To clean your mushrooms, wipe with a damp piece of kitchen paper or clean cloth, rather then washing them under the tap, which can make them slimy.


  • 300g noodles (buckwheat are gluten-free)
  • sesame oil
  • 3 tbsp oil for frying on a high heat e.g. groundnut or sunflower
  • 400g purple sprouting broccoli, cut into similar sized pieces (not too large)
  • 150g shiitake mushrooms, roughly chopped
  • 5cm fresh ginger, peeled and finely sliced
  • 1-2 chillies, deseeded and finely sliced, depending on your preference for heat
  • 2 garlic cloves, finely sliced or chopped
  • 2 tsp tamarind paste, mixed with 2 tbsp hot water
  • 2 tbsp soy sauce
  • 250g marinated tofu, cut into cubes
  • juice of 2 limes
  • handful fresh coriander leaves
  • handful toasted cashew nuts or peanuts, roughly chopped
Image of Purple sprouting broccoli and shiitake stir-fry


Prep time: 20 min
Cooking time: 10 min
  • Step 1

    Cook the noodles according to the packet instructions. Drain and toss in just enough sesame oil to coat. Leave to one side.
  • Step 2

    Heat the oil in a wok or large frying pan. Add the purple sprouting broccoli and stir fry on a high heat for 2 minutes. Add the mushrooms, ginger, chilli and garlic. Fry for 1 minute.
  • Step 3

    Add the tamarind, soy sauce and a couple of tablespoons of water. Stir for 1 minute. Add the tofu, lime juice, coriander and cooked noodles and stir together. Sprinkle over the nuts to serve.

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