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Stir-fried turnips and broccoli with jasmine rice
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200g Tenderstem broccoli, thicker stems halved
1 tbsp Shaoxing rice wine
1 tbsp reduced-salt soy sauce
2 tsp maple syrup
1 tbsp sunflower oil
200g turnips, trimmed, peeled and cut into thin wedges
2 cloves garlic, finely grated
1 tsp finely grated fresh root ginger
4 salad onions, cut into 3cm pieces
250g pack microwaveable jasmine rice
50g cashew nuts, toasted (optional) and roughly chopped
1. Place the broccoli in a bowl and cover with just-boiled water from the kettle. Set aside for 3 minutes and then drain. Meanwhile mix the Shaoxing rice wine, soy sauce, maple syrup and 1 tbsp water in a bowl.
2. Heat the oil in a wok or large frying pan over a high heat. When it is smoking hot, add the turnips and fry for 3-4 minutes, stirring regularly until golden. Add the garlic, ginger and salad onions and fry for another minute.
3. Tip in the soy mixture and fry for another minute, then add the broccoli and stir together over the heat for a final minute. Heat the rice according to pack instructions and serve with the stir-fried vegetables with the cashews scattered over the top.
Cook’s tip As with any stir-fry recipe, make sure you have all your ingredients prepared and ready to go before you start cooking. To save time and chopping, have a look at some of our prepared stir-fry packs too.
Typical values per serving:
low in sat fat/vegan/2 of your 5 a day
This recipe was first published in January 2022.