Chinese Broccoli


Instead of ordering takeout, try making this soy-free and anti-inflammatory Chinese broccoli. I promise you won’t even be able to notice the difference. 


Chinese broccoli
1 Tbsp olive oil
2-3 Tbsp toasted sesame oil
2 garlic cloves, chopped
1 tsp rice wine vinegar
2 Tbsp coconut aminos
JF Spicy Salt


Rinse the broccoli thoroughly to get rid of all the grit and let it soak in 1-2 bowls of water for about 10 minutes. Add olive oil in a pot filled with salted water and bring to a light boil. In a separate pan, heat up the toasted sesame oil, garlic, rice wine vinegar, and coconut aminos. Let this cook until the garlic softens. Put the broccoli in the pot with water. After two minutes, remove the broccoli from the pot and plate. Cut the broccoli up and pour the garlic sauce on top. Sprinkle with JF Spicy Salt and serve.