Ingredients
The following ingredients have 2 Servings
- 2 heads of broccoli diced into very small pieces. My heads of broccoli were on the small side.
- 2 limes, zest one and reserve the zest. Juice half of one and reserve the juice.
- 2 scallions, diced
- 1 clove of garlic, minced, I use a microplane zester
- 1 small piece of ginger, minced (optional). I use a microplane zester.
- 3 tablespoons Trader Joe\'s Extra Thick and Rich Coconut Cream or 3 tablespoons of the coconut cream from the top of a can of full fat coconut milk.
- 1 teaspoon -2 of neutral tasting oil
- 1 dash of ground cumin. A dash of ground coriander. A dash of ground red pepper.
- 1 dash Sea salt or kosher salt to taste
- 1 handful Shredded unsweetened coconut, toasted chopped cashews, jasmine rice, shoyu and/or Thai basil are serving options.
Instruction
- Dice the broccoli into very small pieces. Heat a large nonstick skillet on medium-high heat with the oil. When the oil is hot, add the broccoli and some salt. Stir fry the broccoli until it starts to get tender. You may need to add a little water to help it soften. Stir in the scallions, lime juice, lime zest, minced garlic, ginger, spices and coconut cream. Add a pinch more salt. Toss to combine everything. The broccoli should be tender-crisp when done. Serve with lime wedges and any of the garnishes you like. Enjoy!
