This gluten free Broccoli Stir Fry is an easy one-pot dish that makes a very nutritious vegetable a treat to eat!
In an effort to round out the blog with some basic vegetable recipes that taste amazing, I bring you broccoli! Broccoli can be roasted, steamed (meh!), or boiled (Don’t do it!), but I preferred it fried. Stir-fried, that is!
What to Serve with Broccoli
Broccoli goes great with
This recipe (without the pepper) is appropriate even when we’re following the Elimination Diet Meal Plan (*affiliate link) to determine food sensitivities or just completing the first eleven days of the program for a dietary reset. I think I know my food intolerances, but an elimination diet keeps me focused on really good, nutritious food. It’s a great time to cleanse and refuel the body. I also wouldn’t mind losing a couple of pounds!
I really appreciate the detailed planning that Dr. Kimberley O’Brien has put into the Meal Plan. There are weekly grocery lists, video explanations of how to shop, and a menu plan that incorporates leftovers. Besides all of that, the food is delicious!
Broccoli is one of the foods that we’re encouraged to eat regularly. Dr. Kimberley explains that it activates our liver enzymes to promote detoxification and help prevent chemically induced cancers. So, let’s eat our broccoli!
Gluten Free Broccoli Stir Fry
Now the key to the great flavour achieved in this recipe is the broth, or stock, that you use. It’s easy to make your own rich stock and avoid the excess sodium and MSG of store bought broth and bouillon cubes. If you must purchase your broth and you need to avoid gluten, check the label carefully as many of them contain gluten. Look for ingredients on this Gluten List.
Broccoli Stir Fry
Broccoli Stir Fry with Gluten Free Sauce is a great way to enjoy a nutritious cruciferous vegetable.
- 1 1/2 pounds fresh broccoli
- 2 tablespoons coconut oil
- sea salt to taste
- 1 cup stock or broth
- 2 tablespoons coconut aminos
- 1 teaspoon honey
- 1 tablespoon chopped red pepper (optional)
Trim broccoli, slicing stems thinly.
Heat oil in frying pan or wok over medium-high heat.
Add broccoli in two batches, turning heat to high as you add the first batch. Stir constantly until it’s bright green, 5 minutes or less. Remove the first batch to cook the second batch.
Then return all broccoli to pan along with the broth and a sprinkle of sea salt. Stir as you continue to cook until almost all of the liquid has evaporated, about 5 more minutes.
Turn off the heat, and stir in the coconut aminos and honey. Sprinkle with chopped red pepper, if using.