This Stirfry Broccoli dish is super quick and easy to make and packed full of flavour! A great side dish to serve with any rice or noodle meal, or just to spice up your weekly dinners. The contrasting Red chilli really makes this dish sing! I keep my chillies whole in the freezer to pull and use in meals throughout the year.
This stir fry sauce is one of my favourites and can be used with many other dishes. Just double the recipe to use for a full stir fry meal.
Stirfry Broccoli with Tamari, Chilli and Garlic
Prep Time:
5 minutes
Cook Time:
5 minutes
Additional Time:
2 minutes
Total Time:
12 minutes
A super quick and easy Broccoli side dish to serve that is packed full of flavour. Use Broccoli, Broccolini or a mix of both.
Ingredients
- 1 Tbsp Tamari (soy sauce)
- 1 Tbsp hot water
- 1 tsp Honey
- 1 tsp Lemon juice
- 1 Red Chilli
- 1 Garlic Clove
- 1cm cubed fresh Ginger
- 1 tsp Olive oil
- 1 Broccoli or Bunch of Broccolini
- 10 Almonds
- 1 Tbsp of Pepita seeds
Instructions
- Add Tamari, Water, Honey, Lemon and Oil into a small mixing bowl. Using a fine grater, grate in ginger and garlic. Slice the red chilli and add half to the mix. Stir until honey is combined.
- Roughly chop almonds into 2-3 pieces into a small frying pan. Toast for 1 minute and add the Pepita seeds until the seeds are slightly golden and remove from the heat.
- Slice the Broccoli into pieces including the stem. Add to a frying pan on medium-high heat with a splash of oil.
- Toss and add the dressing. Cook until the broccoli is bright green and still has a bit of crunch to it.
- Place Broccoli onto a serving bowl or dish and add drizzle any extra sauce from the pan.
- Top with toasted nuts and the rest of the red chilli. Season with a pinch of salt flakes and garnish with edible flowers (i used dried cornflowers)
