Copyright John Paul Urizar
This immune boosting dish with garlic and ginger and vitamin C-packed broccoli is a terrific winter flu buster to serve alongside grilled chicken or fish.
Heat the oils in a wok and stir fry the broccoli florets, bean sprouts, garlic, and ginger in a non-stick frying pan for 3 minutes with 3 tablespoons of stock. Add broccoli stalks, water chestnuts and bamboo shoots and toss for further minute.
Mix the kudzu with enough cold vegetable stock to make a smooth paste then continue to add the stock until it's combined. Stir the stock with the soy sauce into the vegetables. Simmer for 1 minute and serve.
Note: Camellia tea oil is available from the health section of most supermarkets. Like olive oil it has a high percentage of monounsaturated fat with the added benefit of a high smoke point.
Makes 4 servings
|Prep Time:||5 mins|
|Cooking Time:||10 mins|
|Ready in:||15 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||0.6 g|
|Total Carbohydrate||3.3 g|
|Total Protein||3.5 g|
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