A colourful stir-fry that is sure to please the whole family.
Nutrition tip: Vegetables of the cabbage family -- cabbage, Brussel sprouts, broccoli, cauliflower and turnip -- are nutrition 'superstars' and should be included as often as possible. Research has shown that these vegetables contain compounds called indoles and isothiocyanates which can protect against cancer of the bowel. They are also one of the best vegetables for fiber and are high in vitamin C and beta-carotene.
Directions: 1. Boil, steam or microwave carrots and broccoli until they just change colour. Drain and refresh under cold running water.
2. Heat oil in a wok or frying pan. Add onion, garlic and ginger and stir-fry for 4-5 minutes. Add carrots, broccoli and soy sauce, and stir-fry for 3-4 minutes longer, or until vegetables are heated through. Just prior to serving toss through allmonds