A large non-stick frying pan is ideal for sautéeing, the Western equivalent of stir-frying, based on quick cooking over high heat. This is a terrific method for preserving the colour of vegetables while bringing out their flavour to the full. Serve these with fish, poultry or meat, or toss them with noodles.
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500 g broccoli
1 tbsp extra virgin olive oil
3–4 large garlic cloves, thinly sliced (optional)
1 large or 2 small red capsicums, deseeded and cut into pieces
1 turnip, cut into bite-sized pieces
pinch of sugar
pinch of salt
100 ml water
8 sprigs of fresh basil, stalks discarded, finely shredded
Cut the broccoli into small florets; trim and thinly slice the stalks. Heat the olive oil in a large non-stick frying pan or wok. Add the garlic (if using), capsicum, turnip and slices of broccoli stalk. Sprinkle in the sugar and salt to taste. Cook for 2–3 minutes, turning frequently.
Add the broccoli florets and stir. Pour in the water to provide a thin covering on the bottom of the pan. Cover and cook over a medium–high heat for 3–4 minutes. The broccoli should be just tender and bright green.
Stir in the basil, replace the lid and leave on the heat for a few more seconds. Serve immediately.