There are two key ingredients in this dish; Ginger and Turmeric. Turmeric has possible benefits such as improving skin conditions such as eczema and psoriasis, reducing cholesterol, protecting the heart and preventing Alzheimer's disease. Ginger may help osteoarthritis and may help prevent cancer.
Preparation time – 25 minutes
Cooking time – 27 minutes
1 pack HECK 97% pork sausages
1 tbsp coconut oil
2 tbsp fresh ginger, finely chopped
2 cloves garlic, chopped
1 onion, sliced
8 chestnut mushrooms, quartered
1 head of broccoli cut into florets
2 large carrots cut into fine strips
120g water chestnuts, drained
1 pak choi, chopped
1 tbsp turmeric
½ can light coconut milk, shake well before opening
50ml tamari soy sauce
Freshly ground black pepper
2 tbsp fresh coriander, chopped
Place the sausages onto a grill tray and grill for 15 minutes on a medium heat, turning halfway through cooking.
Once the sausages are cooked leave to rest for 5 minutes then slice each into three pieces, cutting the sausages at an angle.
Melt the coconut oil on medium-high heat in a wok.
Add the chopped ginger and garlic and simmer for 1 minute.
Add the sliced onion and mushrooms and cook for 3 minutes, stirring occasionally.
Add the carrots and broccoli and cook for another 3 minutes, stirring occasionally.
Now add the sliced sausage and water chestnuts and cook for 3 minutes to heat through, add the sliced pak choi and cook for a further 1 minute.
Now add the turmeric and mix through the stir fry thoroughly, pour in the tamari and the coconut milk and bring to a simmer for 1 minute, the sauce will thicken quite quickly.
Add a few twists of black pepper and the chopped coriander.
Take four warm bowls and equally serve the stir fry amongst them. Garnish with more chopped coriander.