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Kerri was out this evening and on the way home I wondered how to use up the few pieces of purple sprouting brocolli that we had left over. Somehow in these situations I often end up craving a Thai or Chinese style stir fry and that’s what happened this evening too. To go with the brocolli, I bought some mushrooms, cashew nuts and spring onions.
Turned out very well and although I was a bit over-full afterwards, I still found myself wishing there had been more.
Everything was quite approximate, but the recipe went something like this: 1 large garlic clove, finely chopped small piece grated ginger (I used half a teaspoon of powdered ginger actually as I didn’t have fresh) 200g mushrooms, sliced half a pack of purple sprouting brocolli, cut into thirds and thick stalks sliced lengthways too 3 spring onions, chopped, both white and green bits handful cashew nuts half a teaspoon of corn flour, made into a paste with a little cold water 1tbsp oyster sauce 2tbsp soy sau
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