Trim broccoli. Cut into florets. Slice 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.
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Notes
You can use the stems as well as the florets of the broccoli, but you might want to discard the tough end and peel some of what remains.
There should be just a little juice left in the pan to pour over rice.