Not sure what to have for dinner? This dish is a knock-out mixture of textures, flavours, colours and healthy nutrients. It is so easy and quick to make as well. I can make a stir-fry each night of the week for months and literally have a different meal each evening. The combinations of vegetables, meats and sauces are endless. Use fresh vegetables, nuts like almonds, cashews or pine nuts and meats like chicken or beef strips. I use tofu at least once if not twice each week. Here is one without meat or tofu, add to suit. (serves 1)
- 200g sprouting broccoli (a small head)
- 10g sesame seeds
- 10g cashew nuts
- 1 tsp sesame oil
- 4 radishes, trimmed & nicely sliced diagonally
- 4 large spring onions, trimmed & sliced diagonally
- ½ red capsicum, seeded & chopped
- ½ yellow capsicum, seeded & chopped
- 2.5cm (1 in) fresh root ginger, peeled & finely chopped
- 1 clove garlic, finely chopped
- dash of light soy sauce
- salt & pepper
- Cut the broccoli florets, with their thinner stalks attached, off the woody stems and save some of the smaller leaves. Discard the thick stalks and any particularly large and tough-looking leaves.
- Dry-roast the sesame seeds and cashew nuts in a dry frying pan. When they suddenly begin to smell really toasted and colour up, remove the pan from the heat and set aside.
- Heat the sesame oil in a well seasoned wok, and add the radishes, spring onions and capsicums when it is really hot. Stir-fry for 2 minutes, and then add the ginger, chilli and garlic.
- When the peppers begin to soften, add the broccoli and stir-fry everything for a few more minutes.
- Add a dash of light soy sauce and continue cooking until the broccoli is just beginning to soften- it should retain some crunch.
- Add the toasted cashews and sesame seeds and stir well.
- Check the seasoning, and serve with rice.