1. Loosely chop broccoli and place in a large pot or steamer. Cook until tender.

2. Place all ingredients in a blender.

3. Blend until smooth, adding water as needed.

4. Pour mix into small containers (I use 300ml tupperware and divide equally), freeze for up to 3 months.

To use: place one frozen sauce puck into a wok, add a small amount of water and simmer. Toss in all your favourite stirfry veggies, tofu or beans and cook until tender. Serve over rice or noodles.