You are here: Home / Uncategorized / Asian Lemon Broccoli Stir Fry

Asian Lemon Broccoli Stir Fry

By

Broccoli is by far my favorite cruciferous veggie and one I typically include in any weekly meal plan. These beautiful tree-like florets and sweet tasting stems remain a constant addition to just about any meal at the Kelly house.  Not only is broccoli delicious but also provides an abundance of nutrients, including anti-cancer and anti-viral properties.  Today’s recipe is all about broccoli with a citrus twist. Our Asian Lemon Broccoli Stir Fry combines the natural sweetness of broccoli, saltiness of tamari and fresh seasonal citrus for a side dish that is sure to please.  We’ve topped it all off with our warm Tarmari Turmeric Cashews and Pepitas. 

alt="asian lemon broccoli stir fry recipe"

Asian Lemon Broccoli Stir Fry

Broccoli and women’s health…

Broccoli contains sulforaphane, a compound found, in some studies, to reduce the number of breast cancer cells in mice by turning on enzymes that protect cells. 

“…It has twice the vitamin C of an orange, almost as much calcium as whole milk (with a better rate of absorption), and contains anti-cancer and anti-viral properties with its selenium content.” –Dr. Mercola (Follow Dr. Mercola on Twitter here)

Broccoli provides an abundance of vitmin K – known to improve bone health by improving calcium absorption.

alt="Asian Lemon Broccoli Stir Fry"

alt= "Asian Lemon Broccoli Stir Fry"

Ingredient Transparency:

Broccoli: Joe Heger Organic Farm via Whole Foods Market 

Organic Tamari: Ohsawa via Whole Foods Market

Kuzu & Mirin: Eden Foods via Whole Foods Market 

Austrian Pumpkin Seeds: CB’s Nuts 

Turmeric Powder: Spicely Organics 

Asian Lemon Broccoli Stir Fry

Asian Lemon Broccoli Stir Fry

Asian Lemon Broccoli Stir Fry
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1.5 lbs. broccoli, cut into evenly sized florets.
  2. Note: I typically cut away the hard outer part of each stalk and use the sweet inner flesh as well.
  3. 1/4 cup vegetable broth
  4. 2 large cloves garlic
  5. 1 Tablespoon coconut oil
  6. 1 Tablespoon Mirin
  7. 1 Tablespoon GF Tamari
  8. Juice of 1 lemon
  9. Zest of 1 lemon
  10. 2 heaping teaspoons kuzu (dissolved in 2 Tablespoons cold water)
Roasted nuts & pumpkin seeds
  1. 1/3 cup raw cashews
  2. 1/3 cup Austrian Pumpkin Seeds from CB's Nuts
  3. 1 teaspoon turmeric
  4. 1 Tablespoon GF Tamari
Instructions
  1. Preheat oven to 375 degrees F.
  2. Toss cashews and pumpkin seeds with 1 Tablespoon tamari and 1-2 teaspoons turmeric
  3. Spread evenly onto a baking sheet.
  4. Toast 5-8 minutes, or until pumpkin seeds begin to pop.
  5. Remove from oven and place in a bowl until ready to use.
Lemon Sauce
  1. Dissolve 2 heaping teaspoons kuzu in 2 Tablespoons water and set aside.
  2. In a small saucepan, combine vegetable broth, 1 Tablespoon mirin and 1 Tablespoon GF tamari. Bring to a boil. Remove from stovetop and add lemon juice and dissolved kuzu/water mixture. Stir until it begins to thicken slightly.
Broccoli
  1. Prep broccoli stems & florets.
  2. Using a large frying pan or wok, heat coconut oil over medium-high heat. Add the broccoli, stirring as it cooks to prevent burning. This is a quick cook style dish. 2-3 minutes.
  3. Add garlic and give a good stir.
  4. Pour Lemon sauce over broccoli and toss until well coated.
  5. Top with toasted Turmeric Cashews & Pumpkin Seeds.
  6. Note: I typically add the zest of one lemon on top just before serving.
  7. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/

Reader Interactions

Trackbacks