simple, speedy, scrummy broccoli!

simple, speedy, scrummy broccoli
yummy fresh ingredients (per person)

I love this meal of simple, speedy, scrummy broccoli! It’s really easy to make and even easier to eat. It’s ram-packed full of flavour and fab-for-us ingredients – chilli, ginger-root and lime juice as well as the beautiful broccoli.

I tend to make it with rice. I get my rice on and make my broccoli in the 13 minutes it takes to make basmati rice. But when we were in France and tight on time I made it as a super quick broth for myself whilst Aars was having a home-made gluten-free, dairy-free pizza! To transform it into a broth, just add a little more Swiss bullion and water at the end.

You can also bung some rice noodles into the broth should you fancy them! This recipe is just a great starting point for you to play with and make your own. I make it as directed below at least once a week whilst broccoli is in season, I love it so much.

We grow our own chillies and they are super hot at the moment so one little one per person is enough heat along with the firey ginger. If you can use soy-sauce in your house I am sure it would work well in this recipe too. The lime adds a great sharp sweetness to the dish.

Enjoy and eat well,
Rai x

simple speedy scrummy broccoli stir fry

  • Yield:

    serves 1
  • Cooking Method:

    frying
  • Prep Time:

    3 mins
  • Cook Time:

    13 mins

Allergens:

Dietary:

healthy, vegan
simple speedy scrummy broccoli stir fry

This is a really easy to make, yummy to eat meal packed full of flavour and fab-for-you  ingredients. 

Ingredients:

  • 1 tsp oil (coconut oil or sesame oil depending on allergies)
  • 1 fresh chilli (hot)
  • 5 cm² fresh ginger root
  • 3-6 tender stem broccoli (depending on size)
  • 1 lime 
  • 1 tsp vegan swiss bullion 
  • hot water

Method:

  1. Pop the oil in a thick based pan and place on a low flame. 

  2. Chop up the chilli and add to the pan, then chop up the ginger root and add to the pan and place the lid on it. Let the flavours infuse the oil whilst you chop the stems of the broccoli. 

  3. Bung the cut up stems of broccoli into the pan (not the florets or leaves as they take no time to cook and you don't want them turning to mush). Place the lid back on and leave for five minutes - until they are a beautiful shiny green!

  4. Squeeze in the juice of your lime, stir in the Swiss Bullion and then add the florets of broccoli and leaves, I normally add a tablespoon or two of boiling water. Put the lid back on and leave for about 2-3 minutes, and it's ready to serve. I tend to make rice to eat with it.

  5.  

Notes:

This can easily be converted into a delicious broth by adding a bit more Swiss Bullion and boiling water at the end. You can add in rice noodles too. 

If you use soy sauce in your home then add some to the mix too when you add in the lime.

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