The Best Kung Pao Broccoli Ever! (Gluten and Soy Free)

  • 8 cups broccoli florets (16 ounces)
  • 3 Tbsp avocado oil
  • 1/4 tsp salt
  • ½ cup coconut aminos (no-soy-soy sauce)
  • ¼ cup water
  • 2 Tbsp maple syrup (can sub with honey)
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp corn starch
  • 3 cloves minced garlic
  • 1 inch fresh ginger grated (1 Tbsp)
  • ¼ tsp crushed red pepper (up to ½ tsp if you like it spicy)
  • Salt and Pepper to taste

  • 1 Tbsp roasted and salted sunflower seeds
  • 1 tsp sesame seeds

  1. Preheat oven to 425 degrees
  2. Line a rimmed baking sheet with parchment paper
  3. Put the broccoli on the baking sheet
  4. Add avocado oil and salt to the broccoli
  5. Using your hands, mix the oil and salt all over the broccoli
  6. Space the broccoli all over the baking sheet, making sure they don’t overlap
  7. Roast the broccoli in a 425 degree oven for 22 minutes
  8. While broccoli is roasting make the sauce
  9. In a small bowl whisk together the water and corn starch until smooth, set aside
  10. Heat the sesame oil in a sauce pan over medium heat
  11. To the oil add minced garlic and grated ginger; stir and cook for 1 minute
  12. Now stir in the coconut aminos, maple syrup, rice vinegar and crushed red pepper
  13. Add the cornstarch and water mixture and bring to a boil over medium heat
  14. Stir as needed until the sauce is thick, then take it off the heat
  15. Add half the sauce to the roasted broccoli, garnish with sunflower seeds and sesame seeds
Eat the Kung Pao Broccoli as a side dish or serve over rice with protein of choice.
You can use the extra sauce with the rice and the protein, or store it in the refrigerator for up to 2 weeks.

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