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Stir Fried Broccoli with Red Peppers Onions

Everything except the ginger ( and oils and soy sauce) came out of the garden for this dish! Red peppers may be harder to find by now, but I hope there are greenhouse ones out there at the least. You can use whatever sweet red peppers you like, although bell peppers are by far the most common.

I used my last few Alma paprikas (4 little ones rather than one large one) and they were sweet, delicious and for me very digestible. I am so used to not using peppers in my cooking as all the bell pepper family give me awful indigestion, so this was a treat. I really am going to grow a LOT more Almas next year.

4 servings
30 minutes prep time


5 to 6 cups broccoli florets
1 large red onion
1 large red pepper
2 cloves garlic
1 tablespoon minced ginger
1 tablespoon mild vegetable oil
1 teaspoon toasted sesame oil
1 tablespoon soy sauce

Put a large pot of water on to boil. Wash and trim the broccoli, and cut it into florets. When the water boils, drop the broccoli in and boil for between 1 and 2 minutes, until bright green; no more. Drain very well and set aside.

Meanwhile, Peel and chop the onion into bite-sized chunks. De-stem and de-seed the pepper, and cut it into bite size chunks. Peel and mince the garlic and the ginger.

Heat the oil in a large skillet until very hot. Add the peppers, and cook, stirring constantly, until they begin to soften and brown slightly in spots; 2 or 3 minutes. Add the onions and cook for another minute or so, then add the ginger and garlic and stir well. Add the drained broccoli, and continue cooking and tossing the vegetables in the pan until they are cooked to your liking. Drizzle over the sesame oil and soy sauce and serve at once.




Last year at this time I made Duck Schnitzel with Green Peppercorn Sauce.