Stir fried broccoli with cauliflower and carrot

A lot of parents say that their children don’t like broccoli but this is an all-time favourite with the children that I looked after. Perhaps it is because I put these vegetables into their porridge when they were younger.

 Broccoli is a member of the cruciferous family of vegetables such as cauliflower, Brussels sprouts, cabbage, and kale. The word “broccoli” is from the Italian word “broccolo”, which means “cabbage sprout” or “branch” for the cross-shaped stems, like mini trees.

Nutritionally, broccoli is high in vitamins C, K, and A, as well as folate and dietary fibre. It is also a good source of phosphorus, potassium, magnesium and the vitamins B6 and E. In traditional Chinese medicine, broccoli is considered to have a cooling effect, and is used to benefit eye health especially conjunctivitis and near sightedness, promote strong bones, good digestion, repair skin damage & boost the immune system. Broccoli, like other cruciferous vegetables, is a rich source of the phytonutrients that help cleanse the body of cancer-causing substances. It is particularly beneficial for breast and uterine cancer, since it removes extra estrogen from the body.

Broccoli can be eaten cooked or raw. Boiling has been found to reduce the levels of anti-cancer compounds in broccoli. Steaming, stir-frying or eating raw preserves most of these compounds.

Ingredients

A small stalk of broccoli

A similar sized cauliflower

1 carrot

4 bacon rashers

Kewpie roasted sesame sauce

Cut the vegetables and bacon

Fry the bacon until almost crispy

Add the cauliflower first because it takes a little longer to cook

Next add the carrots and a little water

Cover for about 2 minute for the cauliflower and carrot to soften

Now add the broccoli and mix thoroughly

Make a space in the middle and add 1 tbsp kewpie roasted sesame sauce

Season with salt and pepper and a little more water

Put 2 tsp cornstarch powder into a bowl

Add water and mix (this is to slightly thicken the gravy)

Pour the cornstarch mixture into the vegetables and mix well

Add a little more water if the gravy is too thick

Dish up and serve 

When I was in Beijing I saw this purple cauliflower.

Thought I’ll give it a try and use it instead of the white cauliflower

Looks good but tastes awful