Broccoli Coconut Stir Fry

Ingredients

• 3# frozen Broccoli (I use kosher birdseye)
• 4 kumquates seeded and pureed with peel and a bit of water and CS below
• 1-2 tsp cornstarch
• 1 tsp garlic minced
• 1 1/2 tsp ginger minced
• 1/2 cup whole walnuts
• 1/4 cup unsweetened coconut
• 1/2 cup vegetarian Kim Kee stir fry sauce w/shitaki mushrooms
• 1-2 tblspoon coconut oil (stir fry)
• 1 tblspoon coconut oil (when done)
• 1/4 cup, more or less water

Directions

Put the first 1-2 tablespoons of oil in a hot wok. Add garlic, ginger and stir quickly. Place frozen broccoli into pan and add water. Stir and cover around 8 minutes to dethaw veggies. Check and stir cover a bit longer if needed. Don't cook too long this is a fast dish.

Add stir fry sauce and toss or stir. Then add walnuts, coconut, and pureed kumquats (note you can use a tangarine too but I have gallons of fresh kumquats and freeze the puree). Stir to seal flavors and toss in the next tablespoon of coconut oil.

That is it every one of my five children and dh loved this dish. I served it with some won ton soup and tossed green onions over it.

You may want to cut it in half too.