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Tenderstem Broccoli With Ginger, Chilli And Timur Pepper recipe

from The Natural Vitality Chef

My pepper adventure continues…….

Timur Pepper is grown in the Nepalese Himalayas and carries distinctive notes of citrus fruit and herbs while its gentle, spicy warmth makes it a happy partner to the zest of garlic, ginger and chilli of this sauce and gives the broccoli some much needed glamour.

Serves 2

200 g/7 oz tenderstem broccoli, trimmed

30 ml/2 tbsp + 15 ml/1 tbsp extra virgin olive oil

25 g/1 oz fresh ginger, peeled and julienned/sliced into long thin strips

1 large red chilli, deseeded and finely sliced

2 garlic cloves, peeled and sliced

30 ml/2 tbsp soy sauce

30 ml/2 tbsp mirin/Japanese rice wine

15 ml/1 tbsp Timur Pepper, ground medium coarse in a mortar or electric spice grinder

Fine sea salt

Steam the broccoli for 5 minutes, transfer to a large plate and set aside to cool.

Heat two tablespoons of olive oil in a medium frying pan, add the ginger and chilli and stir-fry briskly for five minutes, until the ginger has wilted and softened. Add the sliced garlic and cook for a further two or three minutes, until it just begins to turn golden. Pour in the soy sauce and mirin and let the mixture bubble briefly to thicken it slightly. Stir in three quarters of the Timur Pepper and keep warm or reheat. You may need to add a bit of water when reheating – it needs to be runny enough to coat the broccoli.

Heat a ridged grill pan or large frying pan over medium heat. Brush the broccoli with the remaining oil, sprinkle lightly with salt and cook until it is golden in patches, two or three minutes. Turn over and do the same with the other side.

Transfer the broccoli to a warmed serving dish and spoon over the sauce. Sprinkle over the remaining Timur Pepper.

Serve immediately.

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