Warmed Asian Broccoli Bowls
Servings Prep Time
4 10minutes
Cook Time
Servings Prep Time
4 10minutes
Cook Time
  • 3cups broccoli floretsroughly chopped
  • 1/2cup sugar snap peasroughly chopped
  • 1 shallotdiced
  • 1 zucchinidiced
  • 1/2cup shredded red cabbage
  • 2cup tablespoons ginger garlic paste (in a spice grinder or small blenderblend together 1/4raw garlic with 1/4raw ringer, 1 teaspoon avocado or olive oil and 1/2 teaspoon turmeric powder)
  • 2tablespoons gheeHere is the ghee I used for this
  • 3 Bragg’s liquid aminos or Tamari
  • 3tablespoons water
  • juice from 1 lemon
  • 1tablespoon Dijon mustard
  • 1 1/2teaspoons powdered ginger
  • 1teaspoon horseradish
  • dash of red pepper flakesoptional
  • 2tablespoons sesame seeds
  1. In a large frying pan/wok, melt the ghee until slightly bubbling. Then, add in the ginger garlic paste and with the shallot and saute for 3-4 minutes until aromatic.
  2. Add the broccoli, zucchini, and snap peas. Continue sauteing for another 3 minutes.
  3. in a small bowl, combine the liquid aminos or tamari, water, lemon juice, dijon mustard, ginger, red pepper flakes, horseradish, and sesame seeds. Add this mixture to the saucepan with vegetables and mix until well combined. Cook for about 2 more minutes on low heat.
  4. Serve this warm over a bed of prepared rice, cauliflower rice, rice noodles or whatever else you may fancy.