They say that you're never truly hungry unless you're craving broccoli, and, over the years, I've learned to love this cruciferous vegetable. Whether steamed, roasted, or sautéed, I could eat this entire recipe myself … and then some. If I'm working from home and get hunger pangs in the late morning or afternoon, I'll whip up a batch of this Healthy Vegan version of spicy Chinese broccoli, which I sauté in water and load up with fresh ginger, garlic, and chile sauce. It comes together in less than 10 minutes, and also makes a great savory breakfast with miso soup or a full meal with your favorite grain, creamy dressing, and fresh vegetables. Enjoy!
What you need:
- 1/4 cup water
- 3 cloves garlic, minced
- 1/2-inch fresh ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 medium-sized broccoli crown, cut into florets
- 2 teaspoons chile sauce (such as sambal oelek or sriracha)
What you do:
- Over medium-high heat, set a wok and heat water, garlic, and ginger. Once simmering, add soy sauce and broccoli.
- Sauté until liquid has evaporated, about 5–7 minutes. Toward the end of cooking, toss with chile sauce and cover with lid so that broccoli becomes fork tender.
- >> If you prefer a super garlicky or gingery flavor, omit one and double up on the one you're wanting more of.
- >> For some reason, this broccoli tastes best when prepared in a Chinese wok. My wok has seen lots of Szechuan Broccoli in its day!
>> I love the flavor of old-school soy sauce in this recipe, but you can season it however you'd like. Sea salt, tamari,
liquid aminos … they all work!