This chile-infused broccoli tastes great anytime of day.


Vegan Szechuan Broccoli

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!

Serves 2

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:

  1. Over medium-high heat, set a wok and heat water, garlic, and ginger. Once simmering, add soy sauce and broccoli.
  2. 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.

Healthy hints:

  • >> 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!