Ingredients

Adjust Servings:

	250g Broccoli
	3 garlic cloves, thinly sliced Add more or less depending on your taste
	1 cm Fresh ginger, peeled & finely sliced Add more or less depending on your taste
	1/2 Red chilli, chopped Or 1 - 2 teaspoons of chilli flakes

Nutritional information

129

Size

Kcal

199

4.4g

Protein

4.1g

Carbohydrate

3.7g

Fiber

Broccoli with chilli, garlic & ginger

Name: Broccoli with chilli, garlic & ginger
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 Servings
Ingredients: Broccoli: 250g; garlic cloves, thinly sliced: 3; Fresh ginger, peeled & finely sliced: 1 cm; Red chilli, chopped: 1/2

Features:

Garlic, ginger & chilli add great flavour to broccoli. This is great served with salmon, chicken or beef.

10 minutes
Serves 2
Easy

Ingredients

250g Broccoli
3 garlic cloves, thinly sliced
Add more or less depending on your taste
1 cm Fresh ginger, peeled & finely sliced
Add more or less depending on your taste
1/2 Red chilli, chopped
Or 1 - 2 teaspoons of chilli flakes

Directions

Steps

1 Done	Prepare the vegetables Break or chop the broccoli into florets. Peel the stems if required (if the broccoli is young there is no need to do this).
2 Done	Cook Heat the oil in a pan or wok. Add the chopped ginger and garlic. Saute for 1 min. Add the chilli. Saute until the garlic starts to colour (approx 2 minutes in total). Meanwhile bring a saucepan of water to the boil and add the broccoli. Simmer for 3 - 5 minutes (depending on the size of the broccoli). Remove from heat & drain. If you want to serve this dish cold you could blanch the broccoli - plunge into iced water immediately after boiling.
3 Done	Assemble Stir the chilli, garlic, ginger and the oil from the pan into the drained broccoli and serve.
4 Done	Note T1 & T2: Green vegetables are great for keeping blood glucose stable. They have the lowest carbohydrate count of all the food groups, so require very little, if any medication. Increasing green veg and reducing very starchy veg will tackle high blood glucose levels.