In just over a week it will be Chinese New Year.
Growing up, one of my mum's yummiest dishes was actually stir-fried broccoli. Our school friends would actually request it when they came round; which in the context of the '80s Pop Tart and Findus Crispy Pancake era, highlights how children gravitate towards nutritious and 'real' food.
The bright flecks of red chili add celebration to this vibrant green side dish - they look like little firecrackers that echo the explosion of flavour in the typically Chinese triumvirate of ginger, garlic and chili. I don't use traditional soy or oyster sauce which my mum always included but it still captures the essence of the dish's attraction and remains one of my favourites.
Broccoli with a Bang
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Ingredients:
150g tenderstem broccoli, trimmed and each stem cut in half (regular broccoli will also work, cut into even sized florets)
1/2 tbsp coconut oil
1/2 red chili, finely sliced (deseed if prefer less heat)
1 clove garlic, minced
1 inch ginger, finely chopped into fine matchsticks similar size to the chili slices
1 tbsp coconut aminos or tamari
water
Instructions:
1. Heat the oil in a frying pan or work over medium to high heat.
2. Add the garlic, ginger and chili. Cook, stirring regularly for a few minutes until the garlic has softened and the aromas have been released. Be careful not to allow the garlic to burn as it will become bitter.
3. Add the broccoli, stirring to coat it with the garlic, ginger, chili and oil.
4. Add a few tbsp of water to create some steam and continue to sautee until the broccoli becomes tender.
5. Continue to add more water a tbsp at a time if the water has evaporated and the broccoli is still undercooked.
6. In the final minutes, add the coconut aminos or tamari and toss everything evenly to distribute.
7. Serve immediately. Sprinkle with some toasted sesame seeds for an extra garnish and texture.
Growing up, one of my mum's yummiest dishes was actually stir-fried broccoli. Our school friends would actually request it when they came round; which in the context of the '80s Pop Tart and Findus Crispy Pancake era, highlights how children gravitate towards nutritious and 'real' food.
The bright flecks of red chili add celebration to this vibrant green side dish - they look like little firecrackers that echo the explosion of flavour in the typically Chinese triumvirate of ginger, garlic and chili. I don't use traditional soy or oyster sauce which my mum always included but it still captures the essence of the dish's attraction and remains one of my favourites.
Broccoli with a Bang
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Ingredients:
150g tenderstem broccoli, trimmed and each stem cut in half (regular broccoli will also work, cut into even sized florets)
1/2 tbsp coconut oil
1/2 red chili, finely sliced (deseed if prefer less heat)
1 clove garlic, minced
1 inch ginger, finely chopped into fine matchsticks similar size to the chili slices
1 tbsp coconut aminos or tamari
water
Instructions:
1. Heat the oil in a frying pan or work over medium to high heat.
2. Add the garlic, ginger and chili. Cook, stirring regularly for a few minutes until the garlic has softened and the aromas have been released. Be careful not to allow the garlic to burn as it will become bitter.
3. Add the broccoli, stirring to coat it with the garlic, ginger, chili and oil.
4. Add a few tbsp of water to create some steam and continue to sautee until the broccoli becomes tender.
5. Continue to add more water a tbsp at a time if the water has evaporated and the broccoli is still undercooked.
6. In the final minutes, add the coconut aminos or tamari and toss everything evenly to distribute.
7. Serve immediately. Sprinkle with some toasted sesame seeds for an extra garnish and texture.
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