This is a quick, easy and tasty recipe that can be made in 1 pan. I prefer brown rice and do add the optional water at the end as well as a handful of baby tomatoes to heat through for a few mins. Great in the winter or for summer halve the rice and double/triple the greens by adding some broccoli.
The great thing about sea spaghetti is that it grows really long, so we often see it growing on the surface of the water. When we don our wetsuits and get down to the holdfasts, which are like its ‘roots’, then we can cut huge harvests of it ready to feed the nation with nutrients.
This recipe is created using fresh sea spaghetti, which is going to be available in supermarkets very soon for you to try cooking with.
6 heads purple sprouting broccoli,
1 garlic clove,
small nub grated ginger,
1 chilli (to taste),
small handful of fresh sea spag (chopped to 6inch lengths)
1 tbsp sesame seeds
Heat a wok with oil. We prefer sesame oil to carry the butty flavour throughout, but whatever your favourite oil is will do.
Chop everything into the same kind of sized pieces and throw into the hot oiled wok.
Stir fry for 3 minutes, serve with soy sauce and a sprinkle of fresh coriander.