Ginger & Broccoli Stir-up

This dish is to add some much need vibrancy and taste back into your cooking!
But not only that, it adds some much needed phytonutrients and prebiotics to your gut and it’s beneficial microbes.

I love this dish for so many reason, mostly because of all the different phytonutrients it contains - gingerols in the ginger, flavonoids in the broccoli, bok choy and cabbage, plus plenty of prebiotic fibre through out. All supporting a woman through the menopause transition!

Above all though, it tastes great and can be thrown together in minutes. 

If you'd like to see the recipe video, head over to this Youtube link.

1 floret of Broccoli, cut into many smaller florets
2 tablespoons extra virgin olive oil
1/4 cabbage, finely sliced, equaling roughly 2 handfuls
4-6 spring onions, chopped
1 large bunch of Bok choy, roughly chopped
1 peppers/capsicum, red or green, de seeded and thinly sliced
1 knob of fresh ginger, roughly equivalent to 6cm/2-ish inches
2 handfuls cooked chickpeas or edamame beans
Sesame seeds or pumpkin seeds
Soy or tamari sauce
Sesame oil

Pop the broccoli florets into a large fry pan or wok.
Pour in the oil and turn the heat up high.
Cook for about 5 minutes, tossing the florets around occasionally.
Add the onions, cabbage, bok choy, peppers, ginger and chickpeas. Toss around to warm.
Cook until the cabbage has wilted.
Tip out into 2 serving bowls and scatter over some seeds and sprinkle over some sesame oil and soy or tamari sauce if you wish. 

I like to add some extra protein to this by either crumbling in some firm tofu or some cooked sustainably-farmed prawns.