A Stir-fry of Broccoli and Lamb
Broccoli doesn’t stir-fry well from raw. The beaded crown—the tight flower buds—tends to burn before the stem even approaches tenderness. Heads that have been briefly blanched in boiling water will, however, stir-fry deliciously, soaking up the ginger and soy or whatever other seasoning you might throw at them. In the last year or two I have taken to adding them to stir-fries of ground lamb or pork, letting the meat thoroughly caramelize in the thin pan before adding the greens. It’s a very quick, bright-tasting supper, invigorating and toothsome. But you do need to be brave with the meat, letting it glisten and almost crisp before you add the rest of the ingredients.
Recipe information
Yield
enough for 2
Ingredients
Preparation
Step 1
Blanch the florets of broccoli in boiling water for one minute. Drain and set aside. Chop the green onions, removing the darkest green leaves as you go. Peel the garlic and chop it finely, then seed and chop the chiles. Get the oil really hot in a shallow pan or wok, then cook the onions, garlic, and chiles until soft but not colored, moving them quickly round the pan as you go. It will appear there is too much oil, but bear with me.
Step 2
Add the ground lamb and let it color appetizingly. It should go a rich golden color. Add the drained broccoli. In a small bowl, mix the juice of the lime with the nam pla and sugar. Add to the hot pan and let sizzle briefly, scraping at the gooey stickings on the bottom of the pan and stirring them in as you go. Check the seasoning—you may need a little salt—and stir in the cilantro.
