Cashews and broccoli in plum sauce

Celebrate Chinese New Year (or any Friday night in) with this sweet, savoury and nutty dish. The Eastern flavours will transport you to celebratory times, making it perfect for dinner with friends. Serve with tofu-fried rice. EASY TIP The versatile plum sauce is also delicious served over crisp tofu, as a dipping sauce for tempura, or as an alternative to cranberry sauce with any roast dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 To make the plum sauce, add the plums and brown sugar to a large pan set over a medium-high heat, then add the ginger purée, chilli flakes, Chinese five-spice and star anise. Simmer, stirring frequently to avoid catching.

Step 2

After 20 minutes, add 100ml (scant ½ cup) cold water, stir and simmer for a further 10 minutes. Remove from the heat then stir through the soy sauce.

Step 3

Discard the star anise, then use a stick blender to blitz the sauce until smooth and glossy.

Step 4

2 Meanwhile, heat the oil in a large wok over a high heat. Throw in the broccoli and stir-fry for 2–3 minutes, then add the cashews and stir-fry for another minute.

Step 5

3 Pour the smooth plum sauce into the wok and stir-fry for 1 minute until the broccoli and cashews are coated in the sauce. Remove from the heat and scatter over the spring onions and coriander. Serve hot.