4 adult servings
Prep: 10 mins, Cooking 5 mins (literally so make sure you chop all the veggies before you heat the wok!).
I love cruciferous vegetables (thats our cabbage, cauli, broccoli, brussels sprouts etc), well known for gut healing and anti-cancer properties, they are also tasty, colourful and delicious.
I often use this stir fry when I have some leftover poached or roast chicken. I just cook the veggies and then pop the shredded chicken in at the end to warm through.
Without the meat it also makes a lovely warm side dish to accompany a piece of meat or seafood, or with some extra seeds becomes a meal in itself.
In winter it is great with finely sliced brussels sprouts
- 2 free range chicken breasts or 400g skirt or rump steak - cut into stir fry size strips (you can buy them pre cut)
- a couple of teaspoons of olive oil
- 1 medium garlic clove
- 1 bunch of broccolini (cut into 3cm pieces) or 1/4 a broccoli - cut into florets or shaved with mandolin (or a few florets of cauliflower shaved with mandolin
- 1 cup red cabbage finely shredded (the mandolin is great for this)
- 2 cups of kale, de-stemmed and shredded
- 1 tablespoon tamari
- 1/2 tablespoon of apple cider vinegar
- 2 tsp sesame seeds
- 1 avocado - cut into quarters.
This literally takes 5 minutes - so make sure you have all your vegetables cut up before you heat the wok!
Heat wok or large frypan and add olive oil. Stirfry chicken or beef for about 2 minutes, stirring frequently, until just cooked through, set aside.
Add a little more olive oil to the pan and then the garlic & broccolini/broccoli, cook for approx 1 minute, stirring frequently. Add remainder of vegetables, mix frequently for 1 minute to cook through. Add chicken or beef back in, apple cider vinegar & tamari and stir while cooking for 1 more minute.
Sprinkle with sesame seeds to serve, and add 1/4 avocado to each plate.