Generously coat the bottom of an extra-large fry pan (14” diameter) with oil over high heat.
While the pan is heating up, put all the broccoli florets into a strainer and rinse with water. No need to remove the excess water. Just dump the broccoli into the fry pan. The extra water from rinsing will help the broccoli steam.
Next, sprinkle the broccoli with the salt and garlic powder. Toss until it’s coated with the oil and the seasoning has been distributed over the broccoli.
Let the broccoli cook while tossing frequently about 5 minutes or until the broccoli is crisp but cooked through.
Remove from heat and serve immediately.
Notes
Please note you want to use garlic powder, not garlic salt. This recipe requires an extra-large fry pan. If you don’t have one, get one. You can make 3 times the number of veggies in it! If you don’t’ have one, you’ll need to cook the broccoli one bunch at a time and divide the salt/garlic powder accordingly. Don’t skimp on the oil. You’ll need enough so the pan doesn’t dry out, coats all the broccoli and you want just enough left over after cooking to create a sauce. The olive oil cooks down and combines with the salt and garlic to create a sauce that tastes a little like garlic butter. If you're looking for an extra-large fry pan, I found a ceramic coated (non-stick) one at a restaurant supply store. They can be hard to find otherwise.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/stir-fried-garlic-broccoli/