Serves 2

10 minutes preparation, 6 minutes cooking


  • 1 Broccoli with stems and leaves

  • ½ Onion Sliced into wedges

  • 3-4 Cloves of Garlic

  • Optional Red Chili

  • 1 Tbsp. Tamari/Soy Sauce

  • 1 tsp. Stock

  • 2 tsps. Tapioca Starch

  • 1 Cup Water

  • Toasted sesame seeds, coriander and fresh chili to garnish


  1. You are going to use as much of the broccoli as possible. Start by trimming off the leaves and putting them aside. Next cut off any side stems that are growing out of the main stork/stem. Remove the outside skin by using a peeler and then cut into sticks. Cut off the head of the broccoli and break/cut into florets, not too small. You are now left with the main stork/stem. Take the outside skin off and trim off the bottom where it is woody. Slice into bite size pieces.

  2. Cut onion into wedges, crush garlic and slice chili. Mix tamari, stock, tapioca starch with room temperature water.

  3. Heat fry pan over a high heat. Add broccoli florets, large stem pieces, onion and a splash of water, cover and cook for 3 minutes. Add more water if ingredients start to stick. Add broccoli side stems, leaves, garlic and chili to the pan with another splash of water, cover and cook for 1-2 more minutes depending on desired texture.

  4. Uncover and add liquid mix to the vegetables. Stir until thickened adding any extra water if it gets to thick. This takes around one minute, quicker over very high heat.

  5. Serve over rice or noodles and top with fresh coriander leaves, toasted sesame seeds and fresh chili slices.

Broccoli Stir Fry 

with Garlic Sauce