Copyright John Paul Urizar
www.johnpaulurizar.com.au
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 |
Suitable for: |
|
| Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 339 kj |
| Calories | 81 kcal |
| Fat | 5.2 g |
| Saturated Fat | 0.6 g |
| Total Carbohydrate | 3.3 g |
| Total Protein | 3.5 g |
| Fibre | 3.5 g |
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