- 200g Purple broccoli chopped in half
- 2 Pok choi stalk removed
- 2 cloves garlic, whole
- 1 tablespoon rapeseed oil
- 1/4 cup vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
Heat the oil in your wok until hot. Turn the heat to down to medium then add the garlic cloves to the oil and fry until the cloves are golden brown.
Add the broccoli making sure that you stir so that each stalk is evenly coated in the oil. Add vegetable stock, vinegar and soy sauce and immediately cover. Then steam the vegetables for 3 minutes until tender.
The broccoli stalks should be soft on the outside but still have a nice crunch on the inside.