Asian Broccoli

• 1 teaspoon of olive or coconut oil
• 1 head of broccoli
• 1 cube of frozen ginger ( or use a 1 teaspoon of fresh grated ginger)
• 1 cube of frozen garlic ( or use 1 teaspoon of fresh chopped garlic)
• Optional: 1 tsp of freshly grated orange turmeric ( available at Whole Food Markets)
• 1/2 cup of vegetable broth for a medium head of broccoli
• Fresh cracked pepper to taste

1. Wash and clean the broccoli well and dry it. Cut into medium - large size flowerettes . ( I also slice the stalk without peeling and it tastes great too)
2. I usually spray my skillet with some olive oil first to coat it and then add 1-2 teaspoons of oil.
3. Raise the heat to high and when the oil is hot, add your fresh grated ginger, grated fresh garlic ( or frozen) and add your cut up broccoli and allow to cook for about 2 minutes while stirring on high. ( If you are using the frozen cubes, just throw them in frozen and they will melt and distribute as the broccoli cooks)
4. Lower the heat and add the vegetable broth. ( if you have a very large head of broccoli , use another 1/4 cup of broth). Allow broth to cook down uncovered and the broccoli will become softer. Serve immediately!

coconut oil, broccoli, ginger, garlic, vegetable broth, cracked pepper

Taken from www.epicurious.com/recipes/member/views/asian-broccoli-52985021 (may not work)