Broccoli with Ginger and Garlic Sauce Stir Fry
Servings: 4
Calories: 70kcal
Delicious broccoli with ginger and garlic sauce
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Ingredients
- 2 tablespoons coconut amino
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 bunch of broccoli about 1 pound
- 1 teaspoon olive oil
- 2 cloves garlic minced 1 teaspoon
- 1 inch piece of ginger minced (1 teaspoon)
- 1 scallion chopped (1 tablespoon)
Instructions
- Combine coconut amino, sesame oil, and cornstarch in a small bowl.
- Cut broccoli florets into 1 inch, bite sized pieces.
- Peel broccoli stems and cut into 1/4 inch rounds.
- Fill a 4 qt (medium) pot halfway with water and bring to boil, then add broccoli pieces and blanch for 1 minute.
- Drain the broccoli in a colander and rinse with cold water, drain.
- Heat up a large frying pan or wok at medium-high heat until a drop of water sizzles.
- Add 1 teaspoon of olive oil and swirl pan to coat.
- Add garlic and ginger, stir fry for 1 minute until fragrant.
- Add scallions, stir fry for 30 seconds and add broccoli pieces, stir fry for 1 minute.
- Stir the coconut amino and cornstarch mixture and add to the broccoli stir fry.
- Stir fry until the broccoli is heated through and the sauce thickens slightly, about 2 minutes.
- Remove from heat and transfer to a serving bowl.
Notes
See the original blog post on how to adapt the recipe for your allergies. A more traditional broccoli stir fry recipe would use soy sauce, oyster sauce, and sesame oil to create a sauce: 1 Tablespoon soy sauce + 1 Tablespoon oyster sauce + 1 teaspoon sesame oil + 1/2 teaspoon sugar + 2 teaspoon water + 1 teaspoon cornstarch.
Nutrition facts are calculated automatically and are an approximation.
Nutrition
Calories: 70kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 208mg | Potassium: 380mg | Fiber: 3g | Sugar: 2g | Vitamin A: 737IU | Vitamin C: 102mg | Calcium: 58mg | Iron: 1mg