There is still plenty of garlic, love the stuff, but I added a bit of heat from the red pepper flakes and a unique twist from the plum vinegar. Topped it all off with a splash of sesame oil and sprinkle of sesame seeds for a quick side dish served alongside some sweet potato fries (another regular staple) and grilled tofu.
Sautéed Garlic Sesame Broccoliserves 2
l head of broccoli, chopped into small florets1 tablespoon coconut oil or olive oil3-4 garlic cloves, minced1 large pinch red pepper flakes2 teaspoons plum vinegar or red wine vinegar2 teaspoons sesame oil sprinkle of sesame seedssalt and pepper to taste
Bring a medium sauce pan of water to a boil. Boil the broccoli for about 15-30 seconds, just enough to know it will cook through once it goes into the pan. Drain and run under cold water to stop the cooking, set aside.
Heat the coconut oil in a large skillet over medium high heat. Add the garlic and cook for about 1 minute, just before it starts to turn golden brown. Quickly toss in the broccoli and red pepper flakes, sauté for about 2-3 minutes stirring occasionally. Add in the vinegar, it should boil up and reduce when you do this, sauté for another minute or so, then remove from heat.
Season with salt and pepper to taste. Drizzle sesame oil over the top and sprinkle with sesame seeds. Serve hot.