Ginger Garlic Broccoli with Brown Rice

About This Recipe

This simple plant-powered meal pairs tender-crisp broccoli florets stir-fried with fresh ginger, garlic, and tamari over a bed of nutty brown rice. Broccoli is one of the most potent anti-inflammatory vegetables, and combined with the bioactive compounds in ginger and garlic, this dish is a powerhouse of wellness in a bowl.

Ingredients

Serves 2

• 300 gbroccoli, cut into florets
• 200 gcooked brown rice
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, grated
• 2 tbsptamari
• 1 tbspsesame oil
• 1 tbsprice wine vinegar
• 1 tsphoney or maple syrup
• 1 tbspsesame seeds

Instructions

1. 1

   Blanch the broccoli

   Blanch broccoli florets in boiling water for 2 minutes until bright green and crisp-tender. Drain and set aside.

2. 2

   Make the sauce

   Whisk together tamari, rice wine vinegar, honey, and half the sesame oil in a small bowl.

3. 3

   Stir-fry

   Heat remaining sesame oil in a wok over high heat. Add garlic and ginger, stir for 30 seconds until fragrant. Add blanched broccoli and toss for 1 minute. Pour in the sauce and toss to coat evenly.

4. 4

   Serve

   Divide brown rice between bowls. Top with the ginger-garlic broccoli and sprinkle with sesame seeds.

Variations

• •

  Add cubed tofu for extra protein.

• •

  Toss in sliced shiitake mushrooms with the broccoli.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. Reheat in a wok or microwave.

Frequently Asked Questions