"I could eat this every day" Stir-Fried Garlic Broccoli

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Where do I even start with this broccoli.  I have been eating it multiple times a week ever since my first order of coconut aminos arrived from Thrive Market a few months ago, and I'm not sick of it yet, SERIOUSLY.

Why do I love it so much?

  1. If you chop your broccoli on Sunday (or whenever you meal prep), this broccoli is only about 6-8 minutes away at any given time.
  2. Besides the broccoli, all of the other ingredients are convenience foods / pantry ingredients that you can just keep on hand.  No cutting board needed, no measuring, just throw it in the pan.
  3. It is way tastier than steamed broccoli, or even roasted (in my book).  HOWEVER, I would like to work on an oven version of this!
  4. It is the perfect foundation for a million different meals.  Okay maybe not a million, but...  You can throw some eggs on top for breakfast, lunch, or dinner.  You can serve it as a straight side with any meal.  You can pair it with ANY protein... it's a blank slate.  So far, I have tried it with chicken, ground beef, shrimp, carnitas, and Spicy Italian Chicken Sausage from Trader Joe's.
  5. Sometimes I hit ruts where the last thing I want to think about is another raw vegetable in salad form.  Those days, this broccoli is my savior, and I eat it by itself from a big bowl :)

So, my advice.  Go buy a bunch of broccoli, chop it up really tiny, and store it in a gallon-sized zip lock bag so you can use it ALL week.

Stir-Fried Garlic Broccoli

[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]



Olive Oil


Garlic (I use pre-minced organic from Wal Mart)

Coconut Aminos (or soy sauce)

salt to taste


  1. The first step is to break down the broccoli.  I like to chop it up into super small florets so they cook pretty quickly and evenly.  Start by cutting the florets apart, then cut the stem into super thin pieces, until you get up to the tree part.  Do NOT fear the stem!  Once you cut up close enough to the top, the floret will kind of fall apart into tiny little pieces.  For any pieces that are still too big, just cut them into smaller pieces from the stem side.  It usually takes me about 10 minutes to get through a big bag of broccoli crowns.
    TIP:  Don't waste the stems!  Just chop them into similarly sized pieces and add them to the mix.
  2. Heat a large skillet over medium-high heat.  Drizzle in a few teaspoons of olive oil, and once it is heated, add the broccoli.  Stir so all broccoli is evenly coated with the olive oil, sprinkle lightly with salt, and allow to cook for about 3 minutes.
  3. Spray with or drizzle with additional olive oil if needed.  Push all broccoli to one side of the pan and add 1 tsp of olive oil to the empty side.  Add in about 1 tsp of the pre-minced garlic for every 2 cups of broccoli florets.  Allow the garlic to cook on it's own for 1 minute before stirring it in with the broccoli.
  4. Add a few dashes (around the pan) of coconut aminos and allow to cook for an additional 3-4 minutes or until broccoli reaches your desired texture.  I like it to be crisp-tender.
  5. Eat by the bowlful, with eggs on top, with carnitas, or however you like!

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