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Saucy Broccoli and Carrot Stir-Fry with Ginger
Dominique Myburgh

Saucy Broccoli and Carrot Stir-Fry with Ginger

5 from 2 votes
Stir-Fried Broccoli with Ginger and Almonds.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3
Course: Lunch, Main Course
Cuisine: Global
Ingredients Method

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

Method
 

  1. Combine the soya sauce, honey, juice and vinegar into a jar and mix until smooth.
  2. Add water up to the 250ml mark, mix and set aside.
  3. 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.
  4. Add the carrots ginger and broccoli and stir fry for 3-4 minutes.
  5. Then add the other vegetables except for any leaf vegetables, and stir fry for another 2 - 3 minutes.
  6. Add the leafy vegetables and fry for 2 - 3 minutes.
  7. Cover, reduce the heat and leave to simmer for 2 minutes.
  8. Add the almonds, sunflower seeds and sesame oil and stir fry for 1 minute.
  9. Pour over the sauce, stirring steadily until the mixture is boiling. Then cook for another 2 minutes and serve.