Spicy Sprouting Broccoli

From Garlic: The Mighty Bulb by Natasha Edwards ($24.95, Firefly Books, 2012)
20 minutes prep time | Serves 4

What You Need:

  • 11/2 lb sprouting broccoli* or kale
  • 1 tsp sesame seeds
  • 1/2 Tbsp olive oil
  • 1/2 Tbsp sesame oil
  • 5 garlic cloves, finely sliced
  • 1 thumb-sized piece of ginger, finely sliced
  • 1 red chili, deseeded and finely diced
  • 1 Tbsp white wine vinegar
  • 1 Tbsp gluten-free tamari


Directions:

  1. Bring a large pan of salted water to a boil. Add broccoli and blanch for 3 to 4 minutes. Drain and set aside.
  2. Meanwhile, heat a small frying pan, add sesame seeds and toast over medium heat for 2 minutes until they start to pop. Set aside.
  3. In another frying pan, heat oils over medium heat. Add garlic, ginger, and chili, and fry gently for 2 minutes.
  4. Add broccoli and coat with oil mixture. Add vinegar and soy sauce and cook for a further 2 minutes.
  5. Serve with sesame seeds sprinkled over.

 

*Sprouting broccoli is a variety of broccoli with a larger number of heads, many thin stalks, and a delicate flavor.

 

 

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