Scorched Broccoli with Garlic & Chilli
This healthy, clean-eating recipe is a fantastic way to make broccoli exciting. Garlic, chilli and sesame combine to add heat and bold flavours. Coconut oil is the best oil for this sort of high heat stir-frying as it has a high smoke-point and won’t burn. The broccoli is just cooked enough to start to soften it, but not enough to rob it of its vital nutrients.
- Prepare the broccoli by cutting into florets, halve the large florets. Remove the stalks and prepare these separately by peeling them and then cutting into batons.
- Steam the broccoli in a large saucepan with 2 tablespoons of boiling water, for 2 minutes, then drain in a colander. Sit the colander of broccoli on top of the now empty hot pan and allow the heat and steam to dry off the broccoli.
- In a wok or heavy based frying pan, gently heat the coconut oil. Add the diced chilli and sliced garlic cloves and cook for 2 or 3 minutes until fragrant. Don’t allow the garlic to brown. Tip the chilli and garlic into a small bowl and set to one side.
- Without cleaning the wok, turn the heat of the hob up and allow the wok to get really hot. Add the broccoli into the wok, scorch one side of the broccoli and then turn it over and scorch the other side.
- Remove the wok from the heat, add the garlic and chilli back in with the broccoli along with the tamari sauce and sesame oil. Mix then sprinkle with sesame seeds to serve.