A versatile and low-fat side that goes well with other Chinese dishes
Ingredients
- vegetable oil, for shallow frying
- 4 shallots, thinly sliced
- 1 garlic clove, thinly sliced
- 500g thin-stemmed broccoli
- 4 tbsp hoisin sauce
Method
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Heat 2.5cm of oil in a small saucepan until a small piece of bread sizzles. Add the shallots and garlic, and fry for about 2 mins or until golden. Drain on kitchen paper and sprinkle with salt.
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Bring a large pan of water to the boil. Add the broccoli and blanch for 5-10 mins until just cooked, then drain. Serve immediately on a large platter drizzled with the hoisin sauce and sprinkled with the fried garlic and shallots.