Sunday, November 18, 2012

Broccoli and Jalapeno Stir Fry

One of the often used tools in my kitchen is a wok I bought from San Francisco Chinatown's  famous Wok Shop. I experiment with it often to make Indian themed stir fried dishes.  The following recipe resulted from one of those happy experiments.

 Broccoli  - 1 medium
Jalapeno pepper  - 1 or 2
Oil - 1 tbsp
*Asafoetida - 1/4 tsp (optional)
Black mustard seeds - 1/2 tsp
Turmeric pd - 1/4 tsp
Salt to taste

Separate broccoli florets and cut into small, bite sized pieces.  Slice jalapenos on  a bias.  If you don't want it too spicy, remove the seeds.

Heat wok at high heat for few minutes till screaming hot.  Add a tbsp of oil to wok.  Add asafoetida and black mustard seeds to hot oil.  When mustard seeds have finished popping (takes just couple of seconds) add turmeric pd followed by prepared broccoli and jalapeno slices.  Add salt to taste.  Stir fry with a quick hand for 3 to 4 minutes.  When broccoli pieces are slightly charred but still crunchy, the dish is done.  Serve with plain rice or as a side dish.

* A pungent spice available in Indian grocery stores.  A word of caution, use sparingly. A little goes a long way!



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