{"id":1397,"date":"2017-03-12T14:25:45","date_gmt":"2017-03-12T14:25:45","guid":{"rendered":"https:\/\/redhousespice.com\/?p=1397"},"modified":"2022-06-07T17:47:02","modified_gmt":"2022-06-07T17:47:02","slug":"purple-sprouting-broccoli-prawn","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/purple-sprouting-broccoli-prawn\/","title":{"rendered":"Broccoli and prawn stir-fry (\u897f\u5170\u82b1\u867e\u4ec1)"},"content":{"rendered":"\n

Fresh, crunchy, healthy and very easy to cook, purple sprouting broccoli and prawn stir-fry is a great seasonal dish to try.<\/em><\/p>\n\n\n\n

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I bought three purple vegetables and fruit from the local market last weekend: aubergine, blue berry and another vegetable that I’ve never seen before, purple sprouting broccoli, a cousin of regular broccoli. In our Red House, we have broccoli at least once a week. This week I cooked purple sprouting broccoli and prawn, stir-fried with garlic and crunchy baby corns.<\/p>\n\n\n\n

Apparently, purple sprouting broccoli is commonly available in Britain during the Spring (between February and April). Unlike regular broccoli’s big dome-like floret, purple sprouting broccoli has smaller, individual florets and thinner stems.<\/p>\n\n\n\n

According to my online research, its florets lose the beautiful deep purple colour when boiled or steamed. I guessed it might keep the colour if cooked for a shorter time, quickly stir-fried for example.<\/p>\n<\/div>\n\n\n\n

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Purple sprouting broccoli and prawn stir-fry confirmed my assumption. All the lovely florets were still purple on the serving plate. It takes less time to cook than cook regular broccoli. In terms of taste, I would say they are very similar. Purple sprouting broccoli seems to have a hint of bitterness, which is rather pleasant.<\/p>\n\n\n\n

On Chinese dinner tables, either at home or in restaurants, stir-fried greens are a must for multi-dish meals. Garlic, oil and salt, that’s all you need to prepare a plate of delicious vegetable. <\/p>\n\n\n\n

For this recipe, please be generous with garlic. You may slice them (for a better look) or crush them (for a stronger taste). I like broccoli stir-fried on its own. But sometimes I add prawns for protein.<\/p>\n<\/div>\n\n\n\n

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A few tips on cooking prawns:<\/p>\n\n\n\n

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  1. If you wish to achieve a more appealing look, put prawns flat on a chopping board then cut sideways from the back (Do not cut through).<\/li>\n\n\n\n
  2. To marinate them, you may replace rice wine with white wine.<\/li>\n\n\n\n
  3. For best texture, do not overcook them. That is why you need to fry them on their own, then combine them with the cooked broccoli and baby corn.<\/li>\n<\/ol>\n\n\n\n
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    What I like most about this purple sprouting broccoli and prawn stir-fry is its simplicity. The natural flavour of the vegetables is not overpowered by seasoning. It’s fresh, crunchy and super healthy, a great seasonal dish to try.<\/p>\n<\/div>\n\n\n

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