Toss the beef, 1 Tbsp vegetable oil, the salt and the white pepper in a bowl. Cover and refrigerate for 30 minutes.

Pare the outer tough layer from the broccoli stems. Remove the flowerets and cut the broccoli stems diagonally into thin slices.

Place the broccoli in boiling water; heat to boiling. Cover and cook for 2 minutes, then remove and drain.

Immediately rinse in cold water and drain. Mix the cornstarch, sesame oil and broth together.

Heat a wok until very hot. Add 2 Tbsp of vegetable oil and rotate the wok to coat bottom.

Add the beef and stir-fry for 2 minutes or until the beef is brown. Remove beef from the wok.

Heat the wok until very hot again. Add 1 Tbsp of vegetable oil and rotate the wok to coat bottom.

Add the garlic, ginger root, and black bean sauce, stir-fry for 30 seconds. Toss in the bamboo shoots and stir-fry for another 1 minute.

Toss in the beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Servings: 6 RELATED RECIPES Club sandwich Egg salad sandwiches Chocolate cream pudding with marie biscuit Simple chicken and potato roast Makkai and gajjar ki roti Ingredients: 1 lb beef steak 1 tbsp vegetable oil 1/2 tsp salt dash white pepper 1 1/2 lbs broccoli 1 tsp cornstarch 1 tsp sesame oil 1/4 cups chicken broth 2 tbsp. vegetable oil 1 tbsp vegetable oil 1 tbsp garlic, finely chopped 1 tsp ginger root finely chopped 2 tbsp black bean sauce 1 cups sliced canned bamboo shoots (less)

Toss the beef, 1 Tbsp vegetable oil, the salt and the white pepper in a bowl. Cover and refrigerate for 30 minutes.

Pare the outer tough layer from the broccoli stems. Remove the flowerets and cut the broccoli stems diagonally into thin slices.

Place the broccoli in boiling water; heat to boiling. Cover and cook for 2 minutes, then remove and drain.

Immediately rinse in cold water and drain. Mix the cornstarch, sesame oil and broth together.

Heat a wok until very hot. Add 2 Tbsp of vegetable oil and rotate the wok to coat bottom.

Add the beef and stir-fry for 2 minutes or until the beef is brown. Remove beef from the wok.

Heat the wok until very hot again. Add 1 Tbsp of vegetable oil and rotate the wok to coat bottom.

Add the garlic, ginger root, and black bean sauce, stir-fry for 30 seconds. Toss in the bamboo shoots and stir-fry for another 1 minute.

Toss in the beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Servings: 6 RELATED RECIPES Kalkandu bhath Hot and Sour Indian Salmon Curry Fruit and coconut loaf White sesame seeds and jaggery laddu Egg and peas fry Ingredients: 1 lb beef steak 1 tbsp vegetable oil 1/2 tsp salt dash white pepper 1 1/2 lbs broccoli 1 tsp cornstarch 1 tsp sesame oil 1/4 cups chicken broth 2 tbsp. vegetable oil 1 tbsp vegetable oil 1 tbsp garlic, finely chopped 1 tsp ginger root finely chopped 2 tbsp black bean sauce 1 cups sliced canned bamboo shoots (less)

Serves 4. Ingredients 1 teacup broccolli florests, steamed 1 teacup cauliflower , steamed 3/4 teacup red cabbage , finely shredded 3/4 teacup green cabbage , finely shredded a few lettuce leaves lemon wedges for garnishing To be mixed into a dressing 1/2 teacup fresh thick low fat yoghurt 1 1/2 tablespoons grated cheese a pinch mustard powder 1 teaspoon finely chopped parsley a pinch sugar and salt Method 1.

Arrange the brocolli, cauliflower and cabbage on a bed of lettuce leaves. 2.

Pour the dressing on top and mix well. 3.

Serve chilled, garnished with lemon wedges. Tips Goodness Guide : Broccoli, cauliflower and cabbage are cruciferous vegetables.

Which contain Vitamin A and its precursors as well as Vitamin C. These serve as protection against certain types of cancer.

Nutritive values Per Serving : : Protein Cho Fat 4.3 g 4.

7 g 1.5 g (less)

Once boiled, let it cool. In the meantime, heat a skillet, addthe olive oil.

Fry the onion in the oil. Add the boiled chickpeas and Spinach (along with the water).

Fry a little, then blend until smooth, with a blender. If it is very thick, add water to bring it to thickness consistency that you fancy.

Add the other vegetables and simmer for about 10 minutes. Now the soup is ready.

Add a sprinkle of lemon juice to each soup bowl. Serve with garlic bread.

RELATED RECIPES Chickpeas tikki Cauliflower walnut soup Carrot & coriander soup Channa pulao Chickpeas Sundal Ingredients: chickpea - 250 gms spinach - 250 gms olive oil - 2/3 tsp carrots, diced brocolli florets peppers, diced onion, diced lemon juice peas salt to taste (less)

Serves 4. Ingredients 1/2 teacup capsicums .

cut into bg pieces 1/2 teacup onions , cut into big pieces 1 teacup broccolli or cauliflower (blanched), cut into big pieces 1/2 teacup baby corn , sliced diagonally 1/4 teacup french beans (parboiled) a few pieces cucumber , diagonally sliced 7 to 8 cashewnuts , lightly fried 1 teaspoon finely chopped garlic 1 tablespoon cornflour a pinch sugar 2 pinches black pepper 2 tablespoons oil salt to taste Method 1. Heat the oil in a wok or frying pan on a high flame.

Add the garlic and stir fry over a high flame for a few seconds. 2.

Add the capsicums, onion, brocolli, baby corn, french beans and cucumber and stir fry for 2 minutes. 3.

Mix the cornflour with 3/4 teacup of water and add to the mixture. 4.

Add the black pepper, sugar and salt and cook for 1 minute. 5.

Serve hot with the fried cashewnuts (less)