Shiitake, Carrot and Broccoli Stir-Fry

Why people make this dish

Broccoli is at its best in autumn, when the flower stems are most nutritious, and Nourilo rates it as one of the most all-round nourishing vegetables on the table. This shiitake, carrot and broccoli stir-fry is a clean, fragrant little dish traditionally associated with moistening the lungs and throat, and is considered well suited to those who feel weak or run-down. Simple to cook and easy to love.

Method

1. Soak and wash the broccoli, cut into small florets. Peel and chunk the carrot. Soak the shiitake until soft, remove the stems, slice, and lightly season with a little oil and sugar.
2. Blanch the broccoli and carrot, then lift out and set aside.
3. Heat oil, sauté the minced ginger and garlic until fragrant, add the broccoli, shiitake and carrot and stir-fry. Add seasoning and half 300 ml of water, and cook until the carrot and broccoli are tender. Plate and serve.

Nourilo’s Tips

Choose broccoli with tight, fine, deep-green florets. If the flowers have turned yellow, don’t buy it.