Broccoli Slaw Pesto Stir-fry

Pre-shredded bagged broccoli slaw is one of my newest “must haves” in the fridge. Such slaws are typically mainly shredded broccoli stems, with a little carrot and cabbage. Yes, it’s good as a raw salad with some appropriate dressing, but the real fun starts when you cook with it. Here’s this evening’s offering:

  • 1 bag ready-made broccoli slaw
  • 1/3 cup almonds, chopped
  • 1 clove garlic, minced
  • 2 tbs olive oil
  • 5-6 large fresh basil leaves, chiffonaded
  • salt & pepper
  • 2 cups veggie stock (I usually use bouillon)

Steam the slaw over the stock in a perforated double-boiler, bamboo steamer, or the like. Failing that, quickly blanch the slaw in the boiling stock. Do Not Over Cook. This will take about a minute, no more, less if you’re boiling.

While the slaw is steaming, salt the chopped almonds and toast in a hot frying-pan until they start to brown. Add the oil and garlic, then drain the slaw and dump it in. Fry fast and hot, until the steam clears, then stir in the chiffonade, re-season, plate, and serve. All very fast. The steaming tenders the slaw; the quick fry flavours and sears it. Either alone would not produce the desired results.

We grilled up a few organic chicken pesto sausages to go with this tonight. Drool-worthy.


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