10-Minute Chilli & Lime Broccoli
Feeds 4
It’s a late one today! I forgot to bring my laptop to work which meant I couldn’t write this up during my break, therefore had to wait until I got home. I realised how few recipes I was going to be able to get up this week with all the travel I’m doing, so I rushed home this morning after breakfast with my friend, holding a head of broccoli. I didn’t want to buy a shopping bag for one ingredient so I just travelled through London holding some broccoli, a very normal thing to see.
I whipped this dish up in 10 minutes flat – it took so little time, I was laughing. I packed it up along with some salmon for lunch and went on my merry way to work (my last shift until the new year!). It tasted bloody phenomenal for so little effort and I’m very proud of myself. If you wish to be the woman (or man) holding broccoli like a bouquet of flowers through Clapham then this dish is one for you! Give it a go and tag me in your epic food photos so I can see xx
PRO TIPS
Add some almond slivers for a bit more texture if you wish!
The garlic flavour isn’t super intense, so if you like to bathe your food in garlic (definitely no judgement) then add a clove or two more.
This recipe works with broccolini just as well as it does with broccoli.
This recipe also works with asparagus or bok choy – you’re most welcome for that tip.
Price of Ingredients
Not Including: Salt, Pepper, Olive Oil
Sum of Ingredients: £2.45
Recipe
Ingredients
1 teaspoon of olive oil
1 mild chilli, deseeded, thinly sliced
3 cloves of garlic, sliced
1 head of broccoli, cut into florets
1 tablespoon soy sauce
Juice of 1 lime
Method
Put a large frying pan over a medium-high heat. Put your olive oil in the pan. When the oil is glistening (really hot) add in your chilli and garlic and sauté for 2 minutes – until cooked but not charred/crispy.
Add in your broccoli florets and toss for 30 seconds. Add in 1/3 cup of water and cover with a lid to let the broccoli steam. Leave for 5 – 6 minutes until slightly soft.
Add in your soy sauce and lime juice and sauté for a further 2 minutes. Season with salt and pepper and serve hot.
Enjoy!!
Stay Salty,
Romy xx