Sweet stem broccoli responds well to cooking in a wok and this is a brilliant side dish for Asian meals. Try it with green beans, thinly sliced carrots or cabbage. Use the basic recipe and make it more substantial by adding egg noodles to the wok before you add the oyster sauce. Stir fry for a few minutes to heat through, add the remaining ingredients and, if needed, a little extra liquid to loosen the mix.
In a wok or fry pan, heat the oil, add the broccoli and stir fry for a minute or two.
Add the garlic, ginger and white part of the spring onions. Cook for another minute then add a splash of water and cook for another minute or two until crisp-tender.
Drizzle over the oyster sauce (adding more water if necessary), put into a serving dish with the remaining spring onion, sesame seeds and chilli.
2 tablespoons vegetable oil
1 packet sweet stem broccoli
2 cloves garlic, thinly sliced
3cm piece ginger, peeled and cut into thin slivers
2 spring onions, sliced
2 tablespoons oyster sauce (or use hoisin sauce if vegetarian)
2 tablespoons toasted sesame seeds
1 red chilli, sliced