Ginger, Garlic, & Lime Broccoli Sautee


  • 2 garlic cloves
  • 2 teaspoons grated ginger
  • 150g (1cup) button mushrooms
  • 4 tablespoons bone broth ( or a substitute oil can be used)
  • 150-180g long stem broccoli
  • 5 spring onions
  • feta (optional)
  • sesame seeds (optional)



  • Juice of 1 lime
  • 2 teaspoons soy sauce
  • 1 teaspoon coconut aminos
  • 1 teaspoon sesame oil


  1. Heat the bone broth in pan over medium high heat until it sputters. Add in the minced garlic cloves and the grated ginger, cook for 1-2 minutes. 
  2. Throughly wash button mushrooms and add them into the garlic, ginger mixture and let cook for 5-7 minutes or until they are golden. Add additional bone broth if needed to keep mushrooms from burning. 
  3. While mushrooms are cooking prepare the sauce adding the juice of lime, soy sauce, coconut aminos and sesame oil together in a bowl and whisk throughly.  Season with a dash of salt. 
  4. Add the long stem broccoli to the pan once the mushrooms are cooked/golden adding additional 2 tablespoons of bone broth ( or an oil of choice).  Add the chopped spring onions to the pan along with the broccoli and stir occasional and cook for 5 minutes or until the broccoli is tender.
  5. Remove pan from heat and pour the prepared dressing over vegetables. 
  6. Serve with brown rice or spelt and garnish with feta and sesame seeds. 
Asian Broccoli and wholegrain spelt