VCO Broccoli Recipe

[Guest guest]

With all the talk of using it I thought I would offer this recipe I made last

evening for dinner.

3# frozen Broccoli (I use kosher birdseye)

4 kumquates seeded and pureed with peel and a bit of water and CS below

1-2 tsp cornstarch

1 tsp garlic minced

1 1/2 tsp ginger minced

1/2 cup whole walnuts

1/4 cup unsweetened coconut

1/2 cup vegetarian Kim Kee stir fry sauce w/shitaki mushrooms

1-2 tblspoon coconut oil (stir fry)

1 tblspoon coconut oil (when done)

1/4 cup, more or less water

Put the first 1-2 tablespoons of oil in a hot wok. Add garlic, ginger and

stir quickly. Place frozen broccoli into pan and add water. Stir and cover

around 8 minutes to dethaw veggies. Check and stir cover a bit longer if

needed. Don't cook too long this is a fast dish.

Add stir fry sauce and toss or stir. Then add walnuts, coconut, and pureed

kumquats (note you can use a tangarine too but I have gallons of fresh kumquats

and freeze the puree). Stir to seal flavors and toss in the next tablespoon of

coconut oil.

That is it every one of my five children and dh loved this dish. I served it

with some won ton soup and tossed green onions over it.

You may want to cut it in half too.