Firecracker Broccoli Recipes

VEGAN FIRECRACKER BROCCOLI RAMEN

Steps:

• Cook ramen noodles according to package instructions. Once they are done, set aside.
• Now, add the almond milk to a bowl, then add the corn starch and 1 tsp. of salt to another bowl.
• Dip each broccoli floret into the almond milk, then coat in corn starch. Shaking off any excess. Repeat with all the broccoli and place in a bowl.
• Then, heat the oil on medium high in a non stick pan. I used a large wok so I only had to use one pan for everything.
• Once the oil is hot, add the broccoli, toss and fry for a few minutes, reducing heat as needed, browning on each side until the broccoli is nice and crispy.
• While the broccoli is cooking, mix the firecracker sauce. In a mixing bowl, whisk together the hot sauce, agave, apple cider vinegar, the remaining 1/2 tsp. of salt and red pepper flakes.
• Once the broccoli is done, if there is excess oil, drain it out, then toss in the ramen noodles, then pour the sauce in and toss to coat everything.
• Cook for another minute or two until the sauce is nice and thick. Then add the soy sauce. Toss, taste and adjust seasoning, then serve immediately.

FIRECRACKER BROCCOLI

Steps:

• Heat the sesame oil on medium-high in a skillet for about a minute, or just until it starts to smoke.
• Add the broccoli and cook until it's shiny and bright green, stirring frequently (about 1 minute).
• Add the veggie stock and salt and cover.
• Turn to medium and cook about two minutes; the broccoli should be slightly tender but still crunchy.
• Toss with Sweet and Hot Garlic Sauce and remove from heat.
• Serve hot, warm, at room temp, cold -- Enjoy!