OVERVIEW

Preparation

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  Clean broccoli, wash and divide into florets. Cook in boiling salted water for about 3 minutes. Drain and allow to drain. Wash spinach and chop coarsely. Clean and wash spring onions and cut into fine rings.
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  Peel ginger and garlic. Chop both finely. Rinse chili peppers hot and cut into fine rings. Mix cream cheese and curd cream. Season with salt and pepper. Heat oil in a wok. Sauté ginger, garlic and chili in it. Add broccoli and spring onions, stir-fry vigorously for about 2 minutes. Add spinach and let it collapse. Season with salt and pepper.
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  Add cream cheese to vegetables and gently mix in. Wash basil and pluck leaves from stems. Arrange vegetable wok. Sprinkle with coarse pepper. Garnish with basil.