A SIMPLE STIR FRY OF BROCCOLI AND MUSHROOMS
Broccoli is one of nature’s real superfoods. You’ll often find me extolling the virtues of these little trees in relation to women’s health, where it is an excellent detoxifier of oestrogen. When it comes to boosting immunity, broccoli has good levels of antioxidants sulforaphane, lutein and zeaxanthin, which fight disease. It’s also packed with vitamin C, which is undoubtedly an important nutrient for immune function as well as all the vitamin K you’ll need in a day, and decent amounts of folate, vitamin A, potassium, phosphorous and selenium.
250g shiitaki or chestnut mushrooms
250g tender stem broccoli
3 plump cloves garlic
2 peeled shallots
1 knob of peeled ginger
2 hot red chillies
Juice of 1 lime
3 tbsp coconut oil
1 tbsp tamari soy sauce
1. Remove any dry ends from the broccoli stems and cut the broccoli into short lengths. 2.Thickly slice or quarter mushrooms.
3. Peel and chop the garlic finely and slice the shallots.
4. Shred the ginger and deseed and chop the chillies.
5. Get a wok really hot. Add the oil, then the shallots, garlic, ginger and chillies, and cook them till soft and lightly coloured, moving them quickly round the pan as you go.
6. Add the mushrooms and let them cook for 5 minutes or until they have coloured slightly. 7. Add the broccoli and continue stir-frying until the shoots are lightly cooked. You might need to add a little more oil as you go.
7. Season with soy sauce and serve immediately.