The Beef and Broccoli Stir Fry on Food.com (with some healthier adaptations) has become a family favorite. Now that my stepdaughter is back at college, we are eating primarily vegetarian again. No need to put this recipe away. I simply removed the beef from the recipe, which also took away a few steps, something a cook always appreciates. Serve it over black bean spaghetti and the result is a Vegetarian Broccoli Stir Fry recipe with has as much protein as if you had used beef!
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Black bean spaghetti has 25g of protein per serving! That’s almost triple of what quinoa provides and about the same as many cuts of animal, poultry, and fish protein! Who says vegetarians don’t get enough protein!?
This recipe feeds two, so double it for a family of four.
- 1 bunch broccoli florets
- 1 onion cut into wedges
- 1 tbsp coconut oil
- 4 tbsp cornstarch divided
- 2 tbsp water + 1/2 cup water divided
- 1/2 tsp garlic powder
- 1/3 cup Bragg’s Liquid Aminos (a WAY healthier version of soy sauce that tastes EXACTLY the same!)
- 1 tbsp sucanat (an unrefined sugar – the ONLY sugar crystals you should use) or honey
- 1 tsp ground ginger
- 1 package of black bean spaghetti (will yield leftovers if serving only two) or quinoa
Heat 1 tbsp of coconut oil in a cast iron pan or skillet over medium heat.
In a small bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add broccoli and onion to skillet, pour mixture over broccoli, and toss in skillet until evenly coated.
Stir-fry broccoli and onion for 4-5 minutes, tossing often to cook evenly.
While the vegetables are cooking, combine the liquid aminos, sucanat, ginger, 2 tbsp of cornstarch, and 1/2 cup water until smooth. Pour over broccoli and onion and toss in skillet until evenly coated.
Cook for 2 minutes, tossing often. Serve over the black bean spaghetti or quinoa.
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