The word broccoli comes from an Italian word broccolo which means “the flowering top of a cabbage”. Broccoli is a member of the Brassicaceae family which also includes cabbage, kale, and cauliflower.
According to a 2007 study of the University of Warwick, anti-cancer enzymes, vitamins, and other nutrients are lost by boiling broccoli. Researchers found out that steaming it for 20 minutes, microwaving it for three minutes, stir-frying it for five minutes didn’t cause any loss of nutrients that can prevent cancer.
Ingredients:
- 2 tbsp vegetable oil
- 1 level tsp fresh chopped ginger
- 2 garlic cloves, chopped
- 2 Pak choy
- 500g purple sprouting broccoli
- Red pepper, sliced
- Courgette, sliced into half moons
- 200g Mushrooms, sliced
- Small bag Bean sprouts
- Bunch spring onion, finely sliced
- Tablespoon Sweet chilli sauce
- Tablespoon soy sauce
- Juice of 1 lime and 1/2 its grated zest
- 4 nests egg noodle, cooked
- Handful toasted cashew nuts
Method:
Heat the oil in a wok and when it is nice and hot throw in the garlic and ginger. Fry, stirring, for about 30 seconds before adding the broccoli, courgette, mushrooms, pepper, and spring onion. Stir and fry for another 30 seconds before adding the beansprouts, pak choy, lime juice and zest.
A minute or so later add the soy sauce and the sweet chilli sauce and stir to mix.
Serve with cooked noodles, a slice of lime and some cashews.
ENJOY!
