Serves 2 as a main dish, 4 as a side
by Xanthe Clay
Published author, Leiths-trained chef and long-established food and cookery writer for The Telegraph.
Sesame soy broccoli and kale
Serves 2 as a main dish, 4 as a side.
A simple stir fry of green veg made moreish with soy sauce and sesame. If your kale is very dark green, then blanch it in boiling water for a couple of minutes and drain well before frying it.
This is a great Meat-Free-Monday dish with some noodles, but it works well with lamb chops too.
- 2tsp vegetable oil
- 200g kale
- A head of broccoli (about 200g)
- 1 red onion
- 1 red chilli (optional)
- 1 clove of garlic
- 2tbsp soy sauce
- 2tsp sesame oil
- A few sesame seeds (optional)
Rip the kale leaves from the tough white central stem. Chuck the stem in the compost and wash the leaves well. Chop them roughly.
Divide the broccoli into florets. Peel the stem and slice it.
Slice the garlic and chilli
Peel and thinly slice the red onion.
Toast the sesame seeds in a dry frying pan until pale gold. Tip on to a plate to cool.
Cook the broccoli in a pan of boiling water until tender. Drain.
Heat 1tsp of oil in a wok or large frying pan. Add the onion and cook over a high heat until soft and just turning brown at the edges. Add the garlic and chilli (if using) and cook for another minute. Scoop out and keep to one side.
Add half the kale to the pan and cook over a high heat, stirring with two wooden spoons, until bright green and patched with dark brown. Scoop out and repeat with the rest of the kale, adding the rest of the oil if you need it.
Return the rest of the kale, the onions and the broccoli to the wok. Heat through, then splash in the soy, stirring well to coat. Sprinkle with sesame oil and sesame seeds and serve.
TIP: Japanese soy sauce has a better flavour with more depth and savouriness than Chinese soy – it’s worth trading up.