Broccoli and coconut stir-fry (vegan)

Adding a bit of shredded coconut to savory things like stir-fries gives them a nice crunch and a touch of consistency.This was an Asian-inspired stir-fry with all the classic things like soy sauce, ginger, garlic and chili that transformed a basic combination of veggies into a delicious and elaborate-tasting meal.
It's very fast and easy to make and definitely worth it for a quick lunch on busy days. Enjoy :)

Recipe inspired from here.

Last year: Hummus (Middle Eastern).



Ingredients (serves 2):

• 2 tablespoons peanut or walnut oil
• 1 red onion
• 1 garlic clove
• 1 thumb-sized piece of fresh ginger
• 1 tablespoon soy sauce
• juice from half a lime
• 1/2 teaspoon salt
• 1 teaspoon chili flakes
• 1 teaspoon freshly ground pepper
• 1/2 of a broccoli
• 10-20 ml water (just about 2-3 tablespoons)
• 2-3 tablespoons unsweetened coconut flakes

Prepare the broccoli, onion, garlic, lime, ginger and coconut flakes:

Peel and slice the onion, garlic and ginger. Heat the oil in a deep pan or wok and add them to it:

Fry them until softened, 2-3 minutes. Add the chili, salt and pepper and stir well. Add the broccoli and the water and fry for 4-5 more minutes until softened. Add the soy sauce and the lime juice and stir fry for 2 more minutes. Add the coconut flakes:

Stir well for another minute or so, then remove from the heat and transfer to serving plates:

It's done, dig in! :)