Ginger Trees and Garlic Peas

I don’t know about everyone else but, it’s only just gone into May and I’m exhausted! I have had a ton of stuff going on the last few months, Let see:

I’ve become a dental widow again (hubby has been working longer hours for a couple months now and seems to constantly be attached to his phone, computer or is driving off to a seminar somewhere);

Getting CrossFit Iron Lion up and running (crossfitironlion.com.au check us out!);

My baby boy turned 3 ( I managed to keep my son alive until his third birthday… WINNING!) and;

This ‘little’ paleo project of mine which is fast becoming a larger part of my working week (and I LOVE it!).

Also fitting in training, crossfit competitions, social functions and family time.

However, I always find time to eat and here is a little side dish that I think is so simple and tasty you could have it anytime with any meat or fish meal.

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Ingredients

  • 2 heads of Broccoli cut into florets
  • 2 cups of Sugar snap peas top and tailed
  • 1 tablespoon of coconut oil
  • 1 tablespoon of sesame oil
  • 2 cloves of garlic minced
  • 1 tablespoon of fresh ginger minced
  • 1/2 tsp sea salt
  • 2 tablespoons of coconut aminos

Stir-Fry-ing

In a fry pan or wok over medium to high heat, place both the coconut oil and sesame oil and heat. Once the oil is heated add the minced garlic and ginger and sauté for roughly 20-30 seconds to bring the flavour out but do not burn it.

Add the broccoli and salt and stir-fry for 8 minutes. Then add the sugar snap peas and stir-fry for 2 minutes.

Now add the coconut aminos, stir and cover the pan/wok with a lid and let it steam for about 2-3 minutes. You may need to add a bit of water to the pan to help with the steaming process. The broccoli and sugar snap peas should be a bright green colour and not overcooked.

Sprinkle with sesame seeds or fried shallots and keep the sauce at the bottom of the pan to drizzle over the greens.

Really you can do this with any vegetable you would like to stir-fry. 

Key thing is to not overcook the garlic and ginger or the vegetables. You want to still have a slight crunch to them.

 

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