Ride with the Wind

Vegetables make up a large part of the Pain-Free Living Diet as they also have to take the place of fruit. They provide a wide variety of vitamins and minerals; parsley, broccoli tops and red capsicums in particular are high in vitamin C. Vegetables provide much of the dietary fibre required for good health.

Since starting eating for Pain-Free Living I have discovered many exciting and new ways to prepare vegetables. Because vegetables are a main part of my diet my family also eat more and a greater variety of vegetables with few complaints.

Vegetables can be boiled, steamed, baked, fried, stir fried, eaten raw or made into drinks. Their colour enhances any dish. Use vegetables to cheer up soups or savouries, and to add colour to a variety of dishes.

Enjoy delicious, simple meals, knowing you are chasing away pain and stiffness and filling your body with goodness!

Chinese Stir-Fried Vegetables

You can use other vegetables in season for this dish, such as cauliflower, red and green capsicums, zucchinis, pak choi and snow peas.

Serves 4

2 tablespoons safflower oil

1 onion, quartered, with layers separated

1 clove garlic, crushed

2 cm fresh green ginger root, peeled and finely chopped

250 g broccoli, cut in small florets, stalks sliced diagonally

2 sticks celery, stringed and sliced diagonally

8-10 green beans, stringed and sliced diagonally

1/4 Chinese cabbage, washed and thinly sliced diagonally

approx 1/2 cup vegetable stock, chicken stock or water

Heat oil in a wok or large frypan. Add onion, garlic, ginger and broccoli stalks and stir gently for 1 minute to coat with oil. Add remaining vegetables and toss together lightly on high heat for 3 minutes.

Stir in stock, bring to the boil, cover and cook until vegetables are just tender (about 3 minutes). Serve immediately.

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