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Simple Broccoli Stir-Fry

broccoliEarlier this week, CheapEats reader Frank promised he’d love us forever if we came up with a recipe for the fried chilli broccoli that his local Chinese offers. This might not be exactly the same but I think it may be close enough. And, as we missed Wednesday Wind-down yesterday, we hope this makes up for it.

Broccoli is eaten everyday in our household, it’s just so blooming tasty and diverse too. It’s packed full of vitamin C and a great source of antioxidants so we tend to put it in everything; curries, pasta, casseroles, soups, stir-fries, or even on its own.

What’s also great about this mighty vegetable is that it’s very easy to grow. We planted a dozen or so little Italian broccoli plants, that we picked up in Lidl for next to nothing, and they produced a great quality and yield. Completely free broccoli!

This is a very simple and fresh tasting broccoli stir-fry that can be eaten as a side or served with rice or noodles. It’s really flavoursome and it can be whipped together in no time.

Chinese Broccoli Stir-fry


  • 2 red chillies, de-seeded and sliced into thin diagonal strips
  • 1 tbsp olive oil
  • 400g broccoli
  • 2 garlic cloves, sliced
  • 1 tbsp soy sauce
  • 100ml of vegetable stock
  • 400g shelled cashews, lightly toasted


  • In a wide shallow pan, heat the olive oil, add the chilli slices and cook for a minute over a medium heat.
  • Add the broccoli, garlic, soy sauce and stock.
  • Cover the pan and simmer for 5 minutes or until the broccoli stems are tender.
  • Finally stir in the cashews and serve hot.

So Frank, do you really love us or are we wide of the mark? 🙂


  1. Interesting recipe! It sounds different (certainly healthier) but I’m going to make it and report back … in the meantime I’ll love ye for trying. Thanks 🙂

  2. Hi tryed still was gorgeous and quick! I had it with chilii chicken and salad. Thanks!