{ Mongolian Broccoli }

My husband makes this for himself every time I go out of town. He was so proud of his new found signature dish, he made a vegetarian version just for me. Here is his modified recipe for Mongolian Broccoli with Rice.

{ ingredients }

  • 2 Tbs. coconut oil
  • 1 Tbs. cornstarch
  • 1/2 teaspoon minced ginger
  • 5 dried red chili peppers (optional)
  • 2 cloves garlic, chopped
  • 1/4 cup low sodium soy sauce
  • 1/4 cup water or low sodium veggie broth
  • 2 Tbs. brown sugar
  • 1 head of broccoli, stems removed
  • 4 scallions, cut into 1-inch long slices on the diagonal

{ directions } 

  1. Add 1 Tbs. coconut oil, soy sauce, garlic, ginger, broth and peppers to a sauce pan. Bring to a boil and lower heat for 5 minutes. Simmer and stir in brown sugar and cornstarch. Set aside to cool slightly.
  2. Using a wok or large pan, sauté broccoli and scallions in 1 Tbs. coconut oil until lightly browned, but still crisp.
  3. Add the sauce into the pan with broccoli and simmer for about 2 more minutes. The sauce should be thicker and cover the broccoli and scallions.
  4. Plate and serve with hot steamed rice!
  5. Enjoy! Yum!

Makes about 4 servings.

{ Keep Cooking in Love & Light }




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