The use of minced garlic—a pungent flavor—with green vegetables is commonplace throughout China and makes a dish which can be a meal in itself.
The ginger juice is my addition to add depth to the flavor, and help digestion. When using ginger juice I tend to use the juice from stem juice (which I use in crum-bles or stewed fruit to give texture and flavour). You could also buy a cordial (Belvior) and add a little water.
Serves 4 | Prep time: 10 mins | Cooking time: 15 mins
1 large / 2 small heads of broccoli
3 garlic cloves
2 tsp sweetened ginger juice (optional)
½ tsp of salt
2 tbsp groundnut or coconut oil
1 tsp raw sesame oil (optional)
Fill a bowl with cold water and put it to one side. Bring a saucepan of water to the boil, plunge in the broccoli pieces, let the water come back to the boil and simmer for a few minutes until the broccoli is bright green and just starting to soften. Drain and plunge the pieces immediately into the cold water (this will ensure that it does not lose its bright green colour). Drain again and leave in the sieve.
Heat the wok, add the oil and continue to heat until it just starts to move. Give the broccoli in the sieve one last shake and tip it in to the wok. Toss and turn over a high heat for a minute or so, add the ginger juice if using, sprinkle on the garlic, stir-fry again then lastly add the salt. Mix thoroughly; some liquid will seep out of the veg-etable to form a delicious juice. Turn off the heat and add a splash of sesame oil if liked.
P – Green veggies are great but go easy on the garlic
V – Broccoli can be hard on a Vata digestion. Enjoy as a treat but cook the broccoli well and add extra ginger with less garlic
K – Make a meal of it! This is a great dish for you