Spicy Indo-Chinese Broccoli Stir-Fry

Ingredients:

• 2 cups broccoli florets

• 1 small onion (thinly sliced)

• 1 small green bell pepper (sliced)

• 2 garlic cloves (minced)

• 1-inch ginger (minced)

• 2-3 dried red chilies (optional)

• 2 tbsp oil (vegetable or sesame)

• 1 tsp soy sauce

• 1 tsp chili sauce (adjust to taste)

• 1/2 tsp vinegar (white or rice vinegar)

• 1 tsp tomato ketchup

• 1/2 tsp black pepper powder

• 1/2 tsp red chili powder or paprika

• Salt to taste

• 1 tsp cornstarch (optional, for thickening) dissolved in 2 tbsp water

• Green onions (chopped, for garnish)

Instructions:

1. Blanch the Broccoli:

   • Boil water in a pot, add a pinch of salt, and blanch the broccoli florets for 1-2 minutes.

   • Drain and immediately transfer to a bowl of ice water to retain their color and crunch. Set aside.

2. Prepare the Stir-Fry Base:

   • Heat oil in a wok or large pan over high heat.

   • Add dried red chilies, minced garlic, and ginger. Stir-fry for 30 seconds until aromatic.

3. Cook the Vegetables:

   • Add onions and bell peppers, stir-frying on high heat for 2-3 minutes until slightly tender but still crisp.

   • Toss in the blanched broccoli and stir well.

4. Add the Sauces and Spices:

   • Mix soy sauce, chili sauce, ketchup, vinegar, black pepper, red chili powder, and salt in a small bowl.

   • Pour the mixture over the vegetables and stir-fry to coat evenly.

5. Optional Thickening:

   • Add the cornstarch slurry if you prefer a slightly saucy coating. Cook for 1-2 minutes until it thickens.

6. Finish and Garnish:

   • Turn off the heat and garnish with chopped green onions.

Serve:

This Spicy Indo-Chinese Broccoli pairs perfectly with steamed jasmine rice, fried rice, or noodles for a bold, spicy meal!