Broccoli in garlic sauce

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Today feels like a Monday to me. The hubby went back to work after he and I have been recuperating from being under the weather for over a week. After spending quality time while healing with my husband, I got a bit spoiled having him around. We rested, had great conversations, laughed a lot and did a ton of reading and writing. I had gotten quite used to his being home and loving it. I’m missing him a ton! That time spent together has helped us to reassess what we want in this next season of our lives.

Our scrabble game yesterday ☺️

So for now, back to how things were, back to work and our regular routine. And since today is the day we’re back to our routine, it feels like a Monday. Cleaning, writing and laundry today, while day dreaming of this past week and pondering what’s next in our future. I’m excited about some minor cosmetic projects coming up and some major renovations in the more distant future.

We had 7″ of beautiful snow hit a few days ago. It was a Winter Wonderland!

Last evening, along with our yummy dinner, we had a broccoli -in -garlic -sauce side dish and it was sooo good!! Here is that recipe:

Broccoli in Garlic sauce:

Ingredients:

1 pound broccoli florets, fresh or frozen (I used frozen)

2 Tbsps plus 1 tsp coconut aminos

1 1/2 tsps rice wine vinegar

2 tsps sugar

3/4 cup organic vegetable broth

1/2 tsp sesame oil

pinch of ground pepper

2 Tbsps vegetable oil

4 cloves minced garlic

1 Tbsp more of organic vegetable broth

1 1/2 Tbsps potato starch mixed with 1 1/2 Tbsp of water (in a small dish, set aside)

chili powder to taste – I used about a pinch

Directions:

  1. Wash fresh broccoli thoroughly and set aside or if using frozen, set out. Mix together in a small- medium bowl, coconut aminos, rice wine vinegar, sugar, 3/4 cup of vegetable broth, sesame oil, and ground pepper. set aside.
  2. Heat a large saute pan on high heat. Add the vegetable oil, garlic and broccoli while constantly stirring so the minced garlic doesn’t burn on the pan. *If you have a wok, use that.
  3. Stir fry for a quick stir, then add the other Tbsp of vegetable broth. Stir well quickly. Add in the sauce mixture. Let the sauce come to a boil, and mix in the potato starch and water combo. Make a slurry. if you prefer your broccoli soft, turn heat down a bit before adding potato starch mixture, while adding it in slowly and stirring constantly. You want the sauce to coat everything well & thicken. Let it coat the back of a spoon to show it’s thick enough. You can add more cornstarch if you prefer it thicker or more water to make it thinner. For me, just the amount in ingredients list is he right consistency. When desired thickness of sauce is set, stir in chili powder. Serve while hot.

This side dish paired well with chopped chicken, as well as cubed tofu with the same sauce ingredients, rice, sauteed kale and some homemade biscuits. My biscuit recipe can be found in my cookbook, available on Amazon. Enjoy!!

Wish you could smell this sauce in the picture! So Yummy!!
My cookbook

2 Comments Add yours

  1. cheapdad says:

    Everyone please try this garlic broccoli recipe! It tastes exactly like what you would get from a good Chinese food restaurant! Absolutely delicious!!

    Liked by 1 person

    1. Gina says:

      Aw, thank you, Sweetheart! ❤️🥰

      Liked by 1 person

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