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Combine coconut amino, sesame oil, and cornstarch in a small bowl.
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Cut broccoli florets into 1 inch, bite sized pieces.
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Peel broccoli stems and cut into 1/4 inch rounds.
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Fill a 4 qt (medium) pot halfway with water and bring to boil, then add broccoli pieces and blanch for 1 minute.
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Drain the broccoli in a colander and rinse with cold water, drain.
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Heat up a large frying pan or wok at medium-high heat until a drop of water sizzles.
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Add 1 teaspoon of olive oil and swirl pan to coat.
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Add garlic and ginger, stir fry for 1 minute until fragrant.
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Add scallions, stir fry for 30 seconds and add broccoli pieces, stir fry for 1 minute.
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Stir the coconut amino and cornstarch mixture and add to the broccoli stir fry.
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Stir fry until the broccoli is heated through and the sauce thickens slightly, about 2 minutes.
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Remove from heat and transfer to a serving bowl.