Broccoli and cashew stir-fry: A Malaysian twist

Malaysian chef Sugen Gopal opened London’s Roti King in 2014 and its popularity skyrocketed – with queues famously out the door.

Since then, Gopal’s Corner – and several other outlets, his newest in Brighton – have opened and now he’s released his debut cookbook, Roti King. Here is one of his recipe to make at home.

This side dish comes together extremely quickly and would make a great accompaniment to most meals. Here, I use Tenderstem broccoli, but you could easily swap it out for other seasonal green vegetables, such as purple sprouting broccoli, asparagus or green beans. The butter is browned slightly, which gives the whole dish a nutty flavour, further amplified by the toasted cashews.”

Serves: 4

Prep time: 10 minutes | Cook time: 10 minutes

Ingredients:

300g Tenderstem broccoli
2 tsp salted butter
50g cashews, roughly chopped
2 garlic cloves, finely chopped
2 tsp oyster sauce
2 tbsp crispy fried shallots (homemade or store-bought), to serve 

Method:

1. Start by blanching the broccoli in a pan of boiling water for 2 minutes, then drain and plunge into ice-cold water. Leave to drain in a colander.

2. Melt the butter in large pan over a medium heat, and once bubbling, add the cashews and then the garlic. Stir frequently and cook until the butter is just starting to brown.

3. Transfer the garlic and cashew mixture to a plate, before adding the drained broccoli to the pan, keeping it over a medium heat.

4. Add the oyster sauce, and fry for 2–3 minutes until the broccoli has started to soften a little (but being careful not to overcook). Add the garlic and nuts back into the pan, stir together and serve garnished with the crispy fried shallots.

The Independent