Broccoli with Ginger

Cut the ginger very thin with a sharp knife.

(The ginger can also be cut into large strips and taken out later if you don’t want it to taste as strong). Heat the peanut oil in a preheated wok. Add the garlic and ginger and sauté for 30 seconds.

Add the broccoli, leek, and water chestnuts and sauté for another 3-4 minutes.

Add the fine crystal sugar, vegetable soup and dark soy sauce, reduce the heat and gently toss for 4-5 min until the broccoli is almost cooked.

In a small baking bowl, mix the cornstarch with the water to form a paste and stir into the wok. Bring briefly to a boil and cook for 1 minute, stirring throughout, until the sauce mixture thickens.

If large pieces of ginger were used, remove from wok at this time.

Transfer the vegetables to a serving plate and bring to the table on the spot.

Clean and sort out the spinach and cut the rest into 5 cm strips, treat stems and leaves extra. Add the stems together with the leeks in step 3, the leaves 2 min later. Reduce cooking time in step 4 to 3 to 4 min.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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