Broccoli and shiitake stir-fry

Dried shiitake mushrooms add an exquisite flavor to an homemade version of a Chinese classic.

Serves 2:
Broccoli (500g - cut into florets)
Rapeseed oil (2 tbsp)
Red onion (1/2 - thinly sliced)
Shiitake mushrooms (6 - dried, reconstituted in 1 cup boiling water for 20 minutes, sliced)
Garlic (1 clove, finely minced)
Ginger (1 tsp- grated)
Soya sauce (2 tbsp + 2 tbsp water)

1) Fill the wok or saute pan with about 1 cup of water, add the brocolli florets and bring to a boil. Cover and let steam until crisp-tender. 
2) Drain the brocolli, wipe the wok dry and return wok to the stove.  
3) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the brocolli, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant.
4) Stir in the soya sauce and the water, enjoy!

Tofu and vegetables stir-fry

Fast, nutritious and delicious...

Serves 2:
Tofu (hard and cut into cubes)
Coconut oil (2 tbsp)
Fresh ginger (1 tbsp grated or minced)
Garlic (1 clove minced)
Fresh vegetables of your choice (500g - broccoli, peas, carrots, onion, bell pepper, snow peas,...)
Soy sauce (1 tbsp - make sure is gluten free for a gluten free recipe)
Sesame seeds

1) In a wok or a large skillet with coconut oil stir-fry the coconut until brown, reserve the tofu and add 1 more tbsp of coconut oil, the vegetables, garlic and ginger and cook over high heat until tender.
2) Add the tofu and the soy sauce, cook until heated through and well mixed. Sprinkle with sesame seeds before serving.

Broccoli and coconut noodles

Quick, healthy and delightful!

Serves 2:
Olive oil (1 tbsp)
Noodles (200g)
Soy cubes (20g - tvp - soaked for 5 minutes - optional)
Broccoli (150g - prepared into small floret)
Red onion (1/2 - finely slice)
Soy sauce (1 tbsp)
Coconut milk (50 ml)

1) Bring a saucepan of water to the boil and cook the noodles for 3 minutes. Drain, refresh in cold water, and reserve. 
2) Heat the olive oil in a wok over a moderate heat until hot. Stir-fry the broccoli, onion and soy cubes for 3 minutes, stirring all the time. Add the noodles, coconut milk and soy sauce to wok, stirring well. 
3) Serve warm and enjoy!

Broccoli Yogusaki

Serves 2:
Broccoli (400g)
Olive oil
Garlic (1 clove - chopped)
Soy Sauce (1 tbs)

1) Steam the broccoli.
2) Season with olive oil, garlic and soy sauce and serve warm.

Broccoli Cream Soup

Serves 2:
Broccoli (400g)
Water (500 ml)
Salt
Spices and/or herbs (garlic, ginger, nutmeg, parsley)
Grated cheese (optional)

1) Place all ingredients in a saucepan and cook.
2) Grind and season.
3) Serve plain or sprinkle with grated cheese.