Sesame Ginger Broccoli
Sesame ginger broccoli is sautéed in coconut aminos to make it gluten free and soy free. Note that this is also vegan-friendly. This makes an incredibly simple and delicious side dish however, you could easily add a protein to make it a complete meal. I would recommend thinly slicing chicken or steak and sautéing it separately with the same flavors (coconut aminos, ginger, garlic, etc) then adding it to the broccoli before serving.
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil
- 2 cloves 2 cloves 2 cloves Garlic, minced
- 1 lb 1 lb 1 lb Broccoli, florets
- 0.5 tsp 0.5 tsp 0.5 tsp Salt
- 0.333 cup 0.333 cup 0.333 cup Coconut Aminos
- 0.5 tsp 0.5 tsp 0.5 tsp ground Ginger
- 1 Tbsp 1 Tbsp 1 Tbsp Sesame Seeds, white
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat oil in a skillet over medium-high heat.
- Once oil is heated, add the garlic and sauté until fragrant. This will only take a few seconds so be careful not to burn it.
- Add broccoli and salt to the skillet, using tongs to evenly coat the broccoli in the oil and salt. You'll want to let it slightly char but not cook all the way which should happen in under 5 minutes with the higher cooking temperature. Only stir occasionally.
- Meanwhile, whisk together the coconut aminos with the ground ginger.
- Once the broccoli has some char to it, add the coconut aminos mixture and cover the skillet to allow broccoli to finish cooking (this will steam the broccoli and help infuse the flavors.) Use caution when removing the lid as a lot of steam may escape. Note: I like my broccoli on the softer side but if you prefer it to stay somewhat crisp, skip covering the pan and stop cooking once it reaches your preferred doneness.
- Remove from heat and sprinkle with sesame seeds before serving.
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