For tender-crisp and colorful veggies, this stir-fry is a classic. Before heating the oil to stir fry, parboil the broccoli and have all the other ingredients sliced and ready to go. Feel free to substitute or add other vegetables such as onions, mushrooms, carrots, celery, celery root, cabbage or kale.
1 1/2 cups chopped broccoli florets
3 tablespoons unrefined sesame oil
2 cloves garlic, minced
1 teaspoon Chinese 5-spice powder or curry powder
1 small leek (white and light green parts only), thinly sliced
1 small carrot, cut into matchsticks
4 stalks bok choy, cut crosswise into 1-inch pieces
12 snow peas, stems removed
Naturally-fermented wheat-free soy sauce or sea salt to taste
Parboil broccoli florets in 1 quart of lightly salted boiling water until just tender but still bright green, about 2-3 minutes. Set aside.
Warm the oil in a large skillet or wok over medium-high heat. Add the garlic and 5-spice powder and cook for 30 seconds or until aromatic. Add the leek and carrot and stir-fry for 2 minutes or until they soften. Add the bok choy and cook for another 2 minutes or until crisp tender. Add the snow peas and cook for 2 minutes or until crisp tender. Stir in the broccoli and soy sauce and stir-fry for 2 additional minutes or until heated through. Serve immediately.
May you be well nourished,