Aug 012014

Serves 4

For this dish, cook the broccoli beforehand and have all the other ingredients sliced and ready to go before heating the oil. Feel free to substitute or add other vegetables such as onions, carrots, celery, cabbage, water chestnuts or mung bean or sunflower sprouts.


1½ cup chopped broccoli florets
3 teaspoons 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 2cm pieces
12 snow peas, stems removed
½ cup toasted, coarsely chopped almonds
naturally-fermented soy sauce to taste


Bring a pot of salted water to a boil. Place the broccoli florets in a steamer insert and steam over the boiling water until tender but still bright green, about 4 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 almonds 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.


Pam Rowley

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