I have a question for you – why don’t people eat the fat stems of broccoli? I’ve never understood it. Personally, I like the stem better than the florets, mostly because they have less broccoli taste, which I haven’t yet grown to like (I’m still working on it mom, 25 years later…), but also because the texture is so unique. So today, I want to pay homage to broccoli and all it’s stems that have hit the bin throughout history. This one’s for you!
1 large head of broccoli, chopped into small florets and even smaller stem slices
3 cloves garlic, minced
2 tbsp Thai chili ginger sauce
2 tbsp Coconut seasoning sauce (sort of like sweet soy sauce but gluten free and way awesomer! I got it from Spud http://www.spud.ca/catalogue/productdetails.cfm?LID=1&part=SA1301)
1 tbsp chili paste (or less if you don’t like things too spicy)
Another simple recipe, great as a side dish or on it’s own. Start with a heated pan (medium is good) and add in some coconut oil (about a tablespoon). Nest add your chopped broccoli florets and stem slices. I let these sauté for about 5 minutes or less, just so their colour of green brightens. Next I add in the garlic to sauté for about a minute, then all the sauces go in. I stir it around, put the lid on for a couple minutes, then serve it. Ta da! Lunch 😀
*I’ve had some questions about the Coconut Seasoning listed. It’s another soy sauce alternative but with a very different flavour than Bragg’s and Tamari. Here is the vendor site of the brand I like in case you want to do some more research of your own http://www.nakedcoconuts.com/product/coconut-soy-free-seasoning-sauce/