Yes, it’s still the month of January and it looks like many people are committed to their health and fitness goals this month, with a particularly keen interest in healthy ingredients such as broccoli.
The vegetable broccoli isn’t many people’s favourite as it can conjure up memories of soggy or overcooked broccoli during supper.
However, broccoli doesn’t have to be bland or overcooked, it needs a few punchy flavours to transform it and keep an eye on it, as it just needs 10 minutes to remain soft with a bit of crunch.
Healthy eating can be delicious and satisfying.
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Garlic and ginger broccoli stir fry
Ingredients
Broccoli Stir Fry:
- 1 tablespoon oil (*see recipe notes)
- 1 onion diced
- 5 garlic cloves minced
- 1 heaped tablespoon fresh ginger minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- Black pepper & sea salt to taste
- Pinch of cayenne pepper
- 1 (450g) medium head of broccoli cut into small florets
- 1/3 cup (80ml) vegetable broth
- 1 (425g) can of chickpeas rinsed and drained
- Cooked rice of choice for serving
ALSO TRY: Recipe of the day: Roasted broccoli cheese pasta bake
Sauce:
- 1/2 cup (120ml) of water
- 3 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons rice vinegar or balsamic vinegar
- 2 tablespoons maple syrup or any other sweetener
- 1 tablespoon cornstarch
Instructions
- Heat oil in a pan over medium heat. Add onion, ginger, garlic and all spices. Sauté for 3-4 minutes.
- Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
- Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
- Pour the sauce in the pan and add chickpeas.
- Bring to a boil until the sauce simmers. Fry for a further few minutes.
- Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
- Serve alone or with cooked rice. Enjoy!
*This recipe can be found on elvegan.com.
