Green veggie stir-fry!

Tenderstem broccoli and garlic on a wooden chopping board

Our livers go through a lot and need all the support they can get from us. One way to keep your liver healthy is by eating certain foods such as broccoli. This yummy vegetable stir-fry recipe includes broccoli and more liver-friendly ingredients.

Our livers go through a lot – they’re involved in hundreds of essential functions such as processing food, getting rid of toxins and fighting off infection. So why not give yours a helping hand?!

Green vegetable garlic stir-fry with roasted nuts

Serves 4 Nutrients per serving:

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
279 kcal	15 g	2.3 g	12 g	8.6 g	22 g	12 g	2 g

Ingredients

1 cauliflower, cut into florets
1 tbsp vegetable oil
4 garlic cloves, finely sliced
400g tenderstem broccoli
1 spring cabbage, shredded
2 tbsp mixed sesame seeds
30g roasted cashew nuts *

For the sauce:

4 tbsp hoisin
2 tsp Shaoxing rice wine
1 tbsp low salt soy sauce *
1 tbsp sesame oil *

Method

Step 1 In a small bowl, mix together the sauce ingredients and set aside until required. Step 2 Bring a large pan of water to the boil. Boil the cauliflower florets for 2-3 minutes, then drain and allow to steam dry. Set aside. Step 3 Heat the vegetable oil in a large pan or wok and add the sliced garlic. Sizzle until light golden, then add the broccoli and boiled cauliflower. Toss together to coat in the oil and then add in 50ml of water and boil until evaporated. Step 4 Add the cabbage and the sauce, toss together and cook for 2-3 minutes until the cabbage has wilted. Serve immediately, and sprinkle over the sesame seeds and cashew nuts.