All you have to do is saute this Whole30 Stovetop Spicy Ginger Broccoli on the stove in the delicious, chili ginger sauce for the best side dish ever.
This post is sponsored by GT’s Living Foods. As always all thoughts and opinions remain my own and thank you for supporting Miss AK and the brands I love!
Two things – I really love broccoli and I’m losing my baby brother to San Francisco. West coast best coast?
How are these two things related? Well, I cooked this broccoli in the wok he just brought back for me from Thailand and he’s leaving this week so the reality is setting in. So, here’s to maxing out my credit card on flights to San Fran and eating our weight in broccoli to commiserate.
My college girlfriends always tease me about the first time they met my brother during my senior year in college. I have this weird thing where I talk about him like he’s this precious little angel baby (because he WAS!!) but he actually looks 5 years older than me and is a strapping 6’2″ MAN. It’s the beard, folks.
I adore adore adore children and started babysitting when I was about 11. Since my brother is 4 years younger, I sort of tested out my child-watching techniques on him and he was like my guinea pig. We’ve always been close, switching roles of authority, but a part of me will never stop seeing him as the first baby I ever cared for – I’m weird and sentimental, I know.
Anyway, my mom always jokes that this move will be harder on me than her (which…that’s debatable) but part of me is beyond excited for him and all that he’ll accomplish and part of me wants to keep him tied to the couch while I feed him lucky charms and Tollhouse cookies all day. Or this broccoli because that’s really good, too.
Alright on with the food, enough sappy chat. Broccoli gets a bad wrap kinda like Brussels. They can get mushy and stinky if you don’t do them right. I like to do them on the stovetop over high heat, get a little crisp, and then add some liquid to steam them just slightly. I like to eat them just fork tender.
For our liquid, we’re using a super simple and fast combo of GT’s Living Food Gingerade Kombucha, red chili paste and coconut aminos (or soy sauce if you’re not Whole30/paleo). No chopping or grating required.
Whole30 Stovetop Spicy Ginger Broccoli
All you have to do is saute this Whole30 Stovetop Spicy Ginger Broccoli on the stove in the delicious, chili ginger sauce for the best side dish ever.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
- 1/2 cup GT’s Gingerade Kombucha
- 1 tsp. red chili paste
- 1 tsp. coconut aminos (or soy sauce if not Whole30)
- 1/4 tsp. pepper
- 1 lb. broccoli
- 1 Tbsp. avocado oil (you can use olive, too)
- 1–2 pinches of salt, if needed
- 1–2 pinches red pepper flakes, if desired
Instructions
- Combine the kombucha, chili paste, coconut aminos, and pepper in a bowl and whisk together.
- Cut the broccoli into bite-sized pieces.
- Heat a large skillet or wok over medium-high heat with the oil.
- Add the broccoli and cook for about 2 minutes before adding the chili ginger sauce.
- Cook for 6-8 minutes or so, or until all of the liquid as evaporated and the broccoli is coated.
- Serve with salt, if needed and red pepper flakes, if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 3
- Sodium: 71
- Fat: 4
- Carbohydrates: 8
- Protein: 3
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