The Best Keto Chinese Broccoli
How to Make It
Step 1
Cut your broccoli head into bite-size florets. Rinse them and place them in a colander to drain. Meanwhile, mince the garlic and grate the ginger, and set them aside.
Step 2
In a small bowl, add the water, soy sauce, rice vinegar, sesame oil, erythritol, and xanthan gum. Whisk until the sweetener is dissolved. Set aside.
Step 3
Pour the oil into a large skillet/pan and place it over medium-high heat. Once the oil is hot, add the broccoli florets. Don’t stir for the first 2 minutes to allow the florets to caramelize, then stir and cook for 3 more minutes.
Step 4
Drop the heat to medium and add the garlic and ginger. Cook for 1-2 minutes until fragrant. Keep stirring to prevent the garlic and ginger from burning.
Step 5
Pour the sauce over the broccoli and stir. Bring the sauce to a boil, then drop the heat to low and let it simmer for 2-3 minutes until it thickens. If the sauce is still thin, add ¼ or ½ tsp more until you reach your desired consistency.
Step 6
Transfer the broccoli onto a serving platter, and pour the sauce over it. Garnish with sesame seeds. Serve immediately.
Ingredients
- Oil – 2 tbsp
- Broccoli, raw – 1 bunch
- Garlic – 2 clove
- Ginger – 1 tsp
- Water – 3 tbsp
- Soy sauce, low sodium – 4 tbsp
- Rice Vinegar – 1 tbsp
- Sesame oil – 2 tsp
- Erythritol Granulated – 1 tbsp
- Baking Aids Xanthan Gum – 0.5 tsp
- Sesame seeds – 1 tbsp