Pork with Broccoli

A colorful stir-fry combination of vegetables and pork. Recipe serves 4.

Ingredients:

7 ounces (220 g) carrots
10 ounces (315 g) broccoli
3 1/2 ounces (100 g) mushrooms
1/2 inch (1 cm) fresh root (green) ginger
1 pound (500 g) pork fillet
Salt to taste
Freshly milled black pepper to taste
1 tablespoon cornflour
1/4 cup sunflower or corn oil
2 cloves garlic
3 tablespoons soy sauce
1/2 cup chicken stock
Pinch of caster sugar
3 tablespoons snipped fresh chives

Method:

1. Cut carrots into very thin slices. Separate broccoli into small florets. Thinly slice broccoli stalks.
2. Wipe mushrooms with absorbent kitchen paper and trim stalks. Thinly slice. Peel ginger, slice thinly and finely chop.
3. Cut pork into thin slices against grain. Season lightly with salt and pepper. Sprinkle with cornflour. Rub well into pork with finger tips.
4. Heat oil in wok until hot, but not smoking. Add pork. Stir-fry briskly for 1 minute. Remove with draining spoon on to rack or absorbent kitchen paper.
5. Add carrots, broccoli and mushrooms to remaining oil in wok and stir-fry for 1 minute. Crush garlic directly into the hot oil. Add ginger. Sprinkle with soy sauce and stock and mix in sugar. Cover and simmer for 5 minutes.
6. Return pork to wok and mix thoroughly with vegetables. Cover and simmer for 5 minutes. Sprinkle with chives.
7. Serve with curry-flavored rice.

Braised Chinese Vegetables

This quick and tasty combination of Chinese cabbage, broccoli, leeks and green beans only takes 20 minutes to prepare and cook. Serve with a meat dish and rice. Recipe serves 4-6.

Ingredients:

6 1/2 ounces (200 g) Chinese cabbage, chopped
6 1/2 ounces (200 g) broccoli, cut into florets
5 ounces (150 g) leeks, sliced
5 ounces (150 g) green beans, sliced
4 spring onions (scallions), sliced
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 teaspoons (prepared) freshly crushed garlic
1 teaspoon freshly chopped ginger
1/2 cup vegetable or chicken stock
2 teaspoons soy sauce
1/2 teaspoon chili sauce
2 teaspoons cornflour mixed with water to form a paste

Method:

1. Heat oil in a wok or deep fry-pan. Add garlic and ginger, cook for a few seconds then add the vegetables and cook, stirring, for 2 minutes.
2. Add the stock, soy sauce and chili sauce. Cover and cook for 4-5 minutes.
3. Move vegetables to one side and add the cornflour paste. Stir until it thickens. Mix vegetables in the sauce and serve.

Chicken with Chinese Broccoli

In many Asian dishes meat and vegetables are cooked together, as they are in this easy dish. Served with rice it forms a complete meal. Recipe serves 4.

Ingredients:

12 1/2 ounces (400 g) Chinese broccoli
3 teaspoons freshly crushed garlic
1 chili, finely sliced
5 spring onions, finely sliced
6 ounces (180 g) chicken thigh or breast fillets, finely sliced
2 tablespoons oil
1 tablespoon soy sauce
1/3 cup chicken stock
2 teaspoons cornflour made into a paste with some water
3 1/2 ounces (100 g) oyster mushrooms

Method:

1. Wash, trim and slice broccoli.
2. Heat oil in a wok or fry pan. When it is very hot add the garlic, chili and spring onion and cook for a few minutes.
3. Reduce heat, add chicken and stir-fry for 2 minutes. Add the soy sauce and stock and bring to the boil.
4. Add the broccoli and mushrooms and stir-fry for 3 minutes over medium heat until the broccoli has reduced in bulk.
5. Move meat and vegetables to one side and add the cornflour paste and cook, stirring, until the sauce thickens. Serve immediately.

Pasta with Broccoli and Anchovy Sauce

The distinctive flavor of fresh broccoli combines well with that of anchovies in this easy but different pasta sauce. Recipe serves 4-6 as a light meal.

Ingredients:

1 pound (500 g) broccoli, cut into florets
4-6 anchovy fillets, drained
3 garlic cloves, peeled and thinly sliced
1/2 cup olive oil
1/2 teaspoon freshly chopped chili
Ground black pepper to taste
12 1/2 ounces (400 g) pasta of choice

Method:

1. Cook broccoli florets in boiling water for 1-2 minutes, ensuring they are still crisp.
2. In a fry pan heat the oil. Cook anchovy fillets and garlic slivers, stirring until anchovies disintegrate. Add the chili and stir. Add cooked broccoli and pepper.
3. Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add sauce. Mix carefully and serve.

Steamed Broccoli and Lemon Vinaigrette

Use fresh broccoli to prepare this easy vegetable side dish, which is a tasty accompaniment to seafood. Recipe serves 4 to 6.

Ingredients:

13 ounces (400 g) broccoli, cut into florets
4 fluid ounces (125 ml) olive oil
Juice of 1 large lemon
1 teaspoon oregano leaves
1 tablespoon fresh mint, chopped
1 tablespoon chives or spring onions (scallions), chopped
1 teaspoon freshly crushed garlic

Method:

1. Steam or boil broccoli florets until tender. Do not over cook.
2. Combine olive oil, lemon juice and herbs, mixing well. Make in advance so the flavors have time to mingle.
3. Pour dressing over broccoli and serve while still warm.

Cauliflower and Broccoli Salad

Fresh cauliflower and broccoli demonstrate the versatility of vegetables in this easy cold salad offering . Recipe serves 10 to 12 as a side dish.

Ingredients:

1 pound (500 g) cauliflower
1 pound (500 g) broccoli
1 cup (250 ml) vinaigrette dressing
1 to 2 teaspoons French mustard
1 teaspoon capers, chopped
Tabasco sauce, to taste
Paprika, to taste

Method:

1. Wash cauliflower and broccoli. Separate into florets. Steam or microwave broccoli and cauliflower separately until tender but crisp. Drain and cool.
2. Combine dressing with mustard, capers and Tabasco sauce.
3. Arrange cooked vegetables and mustard in a serving dish. Spoon dressing over. Cover and chill until serving. Serve sprinkled with paprika.

Tomato Broccoli Bake

This easy pasta and vegetables combination is as equally suited to vegetarians as it is to those who enjoy the occasional meatless main. Bake can be prepared several hours ahead. Recipe serves 4.

Ingredients:

4 ounces (125 g) macaroni
1 ounce (30 g) butter
1 onion, sliced
1 stick celery, sliced
1 clove garlic, crushed
8 ounces (250 g) broccoli
13 ounce (410 g) can tomatoes
1 small chicken stock cube, crumbled
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano leaves
1 1/2 cups grated tasty cheese

Method:

1. Add macaroni gradually to large saucepan of boiling water, boil rapidly, uncovered, for 10 minutes or until just tender; drain.
2. Melt butter in a large saucepan, add onion, celery and garlic, cook until onion is tender. Cut broccoli into florets. Add broccoli, undrained crushed tomatoes, stock cube, parsley and oregano to pan, bring to boil, reduce heat, simmer 3 minutes; add macaroni and half the cheese; mix well.
3. Pour into a greased ovenproof dish (8 cup capacity), sprinkle top with remaining cheese. Bake in a moderate oven for about 20 minutes.