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Saucy Broccoli and Carrot Stir-Fry with Ginger
Dominique Myburgh
Stir-Fried Broccoli with Ginger and Almonds.
5
from
2
votes
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Lunch, Main Course
Cuisine
Global
Servings
3
Ingredients
2
tbsp
Soya Sauce
Light or dark
2
tbsp
Honey
1
tbsp
Apple Juice
1
tbsp
Apple Cider Vinegar
2
tbsp
Rapeseed Oil
1
Large Onion
Sliced
2
cloves
Garlic
Sliced
3.5
cm
Fresh Ginger
Sliced
2
Carrots
Cut into strips
400
g
Broccoli Florets
400
g
Chinese Leaf, Asparagus, Fennel, Broad Beans
Finely chopped
100
g
Unblanched Almonds and Sunflower Seeds
2
tsp
Sesame Oil
Instructions
Combine the soya sauce, honey, juice and vinegar into a jar and mix until smooth.
Add water up to the 250ml mark, mix and set aside.
In a large frying pan or wok, heat the rapeseed oil until sizzling hot, add the onion and garlic and stir fry for 5 minutes.
Add the carrots ginger and broccoli and stir fry for 3-4 minutes.
Then add the other vegetables except for any leaf vegetables, and stir fry for another 2 - 3 minutes.
Add the leafy vegetables and fry for 2 - 3 minutes.
Cover, reduce the heat and leave to simmer for 2 minutes.
Add the almonds, sunflower seeds and sesame oil and stir fry for 1 minute.
Pour over the sauce, stirring steadily until the mixture is boiling. Then cook for another 2 minutes and serve.
Keyword
Almonds, Broccoli, Carrots, Ginger