It’s always handy to have another way for prepping broccoli in our house. I love this with dal for our vegetarian nights, served with rice and gluten free flat breads.
You need to break the broccoli down into tiny florets but keep all of the stalks, I use them for soup the next day!
2 teaspoons oil
2 heads of broccoli, broken into mini florets
1 large shallot, finely sliced
1 red chilli sliced
1 teaspoon nigella seeds
Heat a large frying pan or wok over high heat.
Add the oil and once hot, add the broccoli, shallot and chilli.
Stir fry for 5-7 minutes until shallot is soft and the broccoli still has some crunch to it.
Season with salt and sprinkle over the nigella seeds.