2. In a large skillet over medium heat add avocado oil and shallots, cook for 5 minutes seasoning with salt and pepper till shallots are golden and crispy. Transfer shallots to a paper towel-lined plate then set aside.
3. Add sesame oil to the skillet, garlic, broccoli, and green onions. Sautee for 2 minutes on medium heat. Add in coconut sugar, coconut aminos, tamari, chili garlic, and lime juice. Simmer for 1-2 minutes, until coconut sugar is dissolved.