Riverford Wicked Leeks
Purple sprouting broccoli and shiitake stir-fry recipe image

Print Purple sprouting broccoli and shiitake stir-fry

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 & finely sliced
  • 1-2 chillies, deseeded & 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


  1. Cook the noodles according to the packet instructions. Drain and toss in just enough sesame oil to coat. Leave to one side.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes