Being gluten-free can be tricky, since gluten is found in so many products where you wouldn't expect to find it. One of those is regular soy sauce. One of my favorite Chinese food take-out meals is Broccoli in Garlic Sauce (shout out to Oriental Pearl and China Chef!). Alas, any of the brown sauces is usually an indication of the wheat-containing soy sauce. I needed to create my own recipe so I could once again have that delicious sweet/salty/slightly-spicy taste again!
Ingredients:
For the Sauce:
3 tbsp Bragg's Liquid Aminos (delish wheat-free soy sauce substitute)
3 tbsp extra virgin olive oil
3 tbsp water
2 tbsp rice vinegar
3-4 dates (instead of sugar!)
3 cloves garlic, minced
1 tsp extra virgin olive oil
1/2 tsp red pepper flakes (adjust for taste)
For the Saute:
1 tsp extra virgin olive oil
3 large heads of broccoli, chopped into florets
Directions:
In a blender, blend together the Liquid Aminos, rice vinegar, olive oil, water and dates. In small sauce pan, saute the garlic and tsp of olive oil for one minute over medium heat. Pour the blended mixture into the sauce pan. Turn to low. Add red pepper flakes and stir.
Meanwhile, heat large saute pan to medium-high. Add tsp of olive oil and coat the bottom of pan. Add broccoli florets and saute for about 3 minutes. Once the broccoli turn bright green, pour the garlic sauce over top and saute for 30 more seconds. Take off heat.
Plate the broccoli and serve with steamed brown rice. Pour extra garlic sauce over the rice. Enjoy!
This serves two really hungry people, or four medium-hungry people.
If you want lower sodium, use 1 tbsp less Liquid Aminos and 1 tbsp more water, or use a reduced sodium gluten free Tamari. Here's info on Bragg's Liquid Aminos and San-J Tamari.
Note that this is not a thick sauce - I did not use any thickener. You can if you want, but I have a fear of corn starch. For reals.
xo!
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