Yummy Broccoli!

This is Spicy!

450 gm (1 lb) fresh broccoli - florets separated and stem peeled
1 Tbsp oil
2 Tbsp minced garlic
1 tsp sea salt
1 tsp sugar
freshly ground black pepper
2 Tbsp cooking wine (rice wine or dry sherry)
1 Tbsp chilli bean sauce
2-3 Tbsp water (approx.)
1 tsp sesame oil

Mix cooking wine, sea salt, sugar, pepper in a bowl.
Blanch (or steam) the broccoli pieces in a saucepan of boiling water for about 2-3 minutes. Drain and then plunge into a bowl of cold water for about 30 seconds. Drain again thoroughly.
Heat a wok over high heat until hot. Add oil and when it is very hot and smoking, stir fry garlic and chilli bean sauce briefly.
Add in the cooking wine mixture and broccoli. Stir fry for about 4 minutes. If it is getting a bit dry, add in a few tablespoon of water at a time.
Add the sesame oil and continue to stir fry for 30 seconds. Dish up and serve.

Carpaccio of Zucchini

1 lb Zucchini
parmesan shavings
parsley - finely chopped

*For the dressing:
1/3 cup of olive oil
3 Tbsp fresh lemon juice
1 clove garlic - crushed or finely minced
1 Tbsp capers (optional)
1 tsp wholegrain mustard
1 tsp honey
salt & milled black pepper to taste

Wash and dry the zucchini. Using a sharp vegetable peeler, slice/shave the zucchini lengthwise into ribbons.
Mix all ingredients for the dressing together by whisking in a bowl or shaking in a jar. Pour over the zucchini ribbons. Stir and mix carefully. Arrange on a platter.
Refrigerate for an hour or two to allow the flavours to develop.
When ready to serve, top with shavings of parmesan and sprinkle with the chopped parsley.