Broccolini Mushroom Stir-Fry: Clean and Simple


They say cats eat grass when they’re ill. Some believe cats eat grass to relieve sore throats. And I’ve also heard it’s a natural laxative … As for me, grass probably isn’t going to do it, but I know green’s what I’ve yearned for while feeling under the weather.

So, broccolini has been it. This broccoli-kai-lan hybrid has been around for a while, but it’s only recently that I’ve really come to love it. Light cooking produces a bright spring green colour and it has an easy-to-eat appeal, particularly when you’re feeling like baby-bites of food – it’s so tender that you can eat the entire stalk. It’s also high in vitamin C, A, and B6; calcium, iron, manganese, and potassium.


When fresh, broccolini needs little attention. On this occasion, I stir-fried it with a few crushed garlic cloves; then added some tinned straw mushrooms, as well as some pre-marinated honey-soy tofu for protein. Keeping things clean and simple, I paired the stir-fry with rice (sushi rice, my favourite) and finished it off with a sprinkling of cashews.

Voilà. Clean, simple, healthy food for humans.

Ready, set, cook!

I have been invited to join a cooking contest! The competition is amongst a few friends and will run approximately every second weekend. Four sets of pairs will host a dinner party (dinner, followed by dessert) over approximately eight weeks.

Last Saturday, we were hosted by Kara and Andy.

Here’s what they served up:

Beetroot, feta, and walnut tart – with a balsamic reduction


Courgette ‘pasta’ with bean ragout


‘Deconstructed cherry ripe’, consisting of homemade mango-passion sorbet, dark chocolate with popped wild rice, and berries


An impressive start, right?

It’s on!!