This recipe is quick and easy to make and is a wonderful dish to cook for dinner. Here we make suggestions for which vegetables to use, but you can use any that you have in your fridge. Adding ginger brings an warmth to the dish and helps increase the immune boosting properties of this dish.
Immune boosting stir-fry vegetables with ginger
1 onion, chopped
2 cloves of garlic, crushed
1 stick of celery, finely chopped
Chunk of ginger, grated
2 large carrots, peeled and chopped
Large handful of cauliflower, cut into florets
1 head of broccoli, cut into florets
Juice of ½ lemon (or lime)
2 tbsp tamari or soy sauce
1 tsp ground coriander
1 tsp paprika
Handful of green beans, cut into 3cm fingers
Large handful of large leaf spinach, washed and shredded
Small handful of toasted sesame seeds
For added heat: add a chopped fresh chilli, or 1 tsp cayenne pepper
Serve with: brown rice, millet, buckwheat, quinoa, rice noodles
1. Cook the brown rice (or grain) in water.
2. Whilst the rice is simmering, cook the onion and celery for five minutes in water until soft. Add the garlic and half of the ginger. Cook for a further 2 minutes, then add the carrots and cauliflower. Cook for five minutes then add the broccoli and squeeze the juice from the remaining ginger. Add all the herbs and spices, then stir in the green beans.
3. Cover and leave to cook lightly for a further five minutes.
4. Just before serving, stir in the spinach. Put the lid on and allow the spinach to wilt slightly.
5. Serve, mixing in the sesame seeds and maybe sprinkling some extra fresh coriander or parsley to the top.
Tips and variations
You can choose to cut your veggies chunky or small. If you like more liquid, simply add more hot water into the dish.