Use fresh ginger instead of dried powdered ginger. The flavor is ten times more powerful and pleasing to the palate.
Shell the gambas retaining the last ring of the tail. Set aside
Wash the chard. Remove the green leaves and cut the white chard into small sticks.
Wash the snowpeas and set aside. Cut the red pepper into small cubes.
Wash and cut the head of broccoli into small florets. Set aside. Cut the ginger into small cubes.
Heat the FONTIGNAC wok over high heat, with olive oil.
Cook the gambas on each side until they turn pink. Add the green vegetables and the red pepper while cooking. Season very lightly with salt.
Stir, add the chopped ginger, and continue stirring everything quickly. Adjust the seasoning and serve hot.