Sweet & Sour Tempura Broccoli x Garlic Ginger Bok Choy

Put down the phone & walk away from the Chinese take-out menu. Save your money & your tummy, honey. Just as good as the good stuff, but made with healing foods that won’t give you that next day bloat & inflammation.

You can easily make the tempura broccoli ahead of time & refrigerate. When you’re ready to make the dish, just pop back in the oven to reheat & then combine with the sweet & sour sauce before serving. I do recommend making the bok choy the day of, it doesn’t reheat well & you’ll lose that wonderful char.

If you have tempura broccoli leftover (though I doubt you will :), you can also serve them as little appetizer “nuggets” with a side of leftover sweet & sour or ketchup for the kiddos. You could even make them as an appetizer for a party!

Tempura Broccoli:

• 1 head of broccoli (rinsed, dried, & cut into bit sized florets)

• 6 heaping tbsp gluten-free flour, plus extra for dusting

• 3 tbsp arrowroot powder

• 1/2 c sparkling water (I used Perrier)

• salt & pepper

Preheat oven to 400. Place the broccoli florets in a large bowl, dust with some of the extra flour & shake up to coat the broccoli - to absorb the excess moisture.

Mix the 6 tbsp flour, the arrowroot powder, salt & pepper together in a small bowl. Whisk in the sparkling water a little at a time & whisk until you get to a pancake batter consistency.

Coat the floured broccoli florets in the batter, let excess drip off & then spread out on a parchment lined baking sheet. Bake for about 15 minutes. You can flip & bake another 5 for extra crisp.

Pineapple Sweet & Sour Sauce:

• 1 c cubed pineapple

• 1 large shallot

• 2 cloves garlic

• juice of 2 limes

• 1 tbsp coconut aminos

• 1/4 c tomato paste

• 1/4 c maple syrup

• salt & pepper

Blend everything together. Season to taste as needed. Place in a small saucepan over medium-high heat. Let simmer & reduce down about 10 minutes. Let it cool a bit.

Place the tempura broccoli in a bowl, pour some of the sweet & sour sauce over top and shake to coat. Serve over rice.

Garlic Ginger Charred Bok Choy:

• 1 head of bok choy, rinsed & cut in half lengthwise

• 2 cloves garlic, minced

• 1 inch of ginger, peeled & minced

• 1 tbsp coconut aminos

• salt & pepper

• avocado oil

Heat a little avocado oil in a skillet over medium heat. Add the bok choy, cut side down & let it sear for about 5 minutes. Then add the garlic, ginger, a little salt & pepper. Stir around for a minute. Then add the coconut aminos, stir another minute.

You can flip the bok choy if you want more char on the other side. Add a little water to the pan if it starts to stick.