1/2 tablespoon peanut oil
2 tablespoons gingerroot, finely chopped
1 teaspoon orange zest
¼ cup orange juice
½ teaspoon Tabasco sauce
2 tablespoons chives, chopped
1. Trim broccoli and cut into the florets.
2. Heat oil in a wok. Stirfry broccoli and ginger for 2 minutes.
3. Add orange zest and juice, tobasco and bring to the boil, cover and simmer for 5 minutes or untill liquid has evaporated.
4. Toss chives through and serve immediately.