Asian broccoli stir fry recipe: Tender, crispy broccoli tossed with ginger, garlic, and a beautiful sauce glaze - a recipe that is easy, light, and totally delicious, and it's ready in just 25 minutes from start to finish.
Whether you are planning to serve this as a side dish or a main course this one pan Asian stir fry broccoli recipe will become a staple in your home.
Stir fry dishes are quick to make and always a hit and this one is no exception.
The recipe I am sharing is a simple, quick, and easy version of broccoli stir fry. No blanching or steaming is required to make this recipe. It's all done in one pan. And the sauce is just perfect to coat the broccoli nicely without making the stir fry saucy.
To make this recipe, all you need to do is saute the broccoli in a pan with oil until light brown edges appear, then steam cook with a splash of water until tender, and finish tossing it with aromatics and sauce mix. Stir fry is ready.
Be sure to have all your ingredients ready before you start cooking because the cooking goes very quickly.
Ingredients You'll need
Here are a few important notes about the ingredients with substitution options. For measurements, see the recipe card below.
Broccoli: fresh broccoli cut into roughly the same sized florets. So that they cook evenly at a similar rate. When choosing fresh broccoli, always look for a tightly closed, bright green with no browning edges. Fresh broccoli is best. But you can use frozen as well. If using frozen broccoli, do not thaw. Stir fry them straight from frozen.
Sesame oil: Sesame oil is used in Asian cooking for both cooking and seasoning. I am using sesame oil here. But you can use groundnut oil, canola oil, or any high smoke point cooking oil will also work.
Ginger and garlic: fresh
Fresh red chili: add a lovely kick of heat and flavor. You can use green chili instead. You can also substitute chili with crushed black pepper if you like.
Sea salt
Stir fry sauce
- Soy sauce: use light soy sauce as we are not looking at color here.
- Cornstarch: for thickening the sauce
- Palm sugar: a little amount, to balance the flavor. I am using palm sugar here but regular white sugar, brown sugar, or honey will work too.
- Water
Garnishes: This is optional but to enhance the taste even more you can sprinkle some green scallions and toasted white sesame seeds on top.
Preparations Step By Step
- Whisk together water, soy sauce, cornstarch, and palm sugar in a small bowl until smooth and lump-free. Then set aside.
- Heat a pan over high heat. Add oil and heat until the oil begins to smoke.
- Add the broccoli florets and cook, stirring continuously for about 3-4 minutes until they get some scorch marks (but not too browned).
- Add salt and a splash of water to steam the broccoli, and cook stirring occasionally until tender, for about 4-5 minutes.
- Add garlic, ginger, and fresh red chili and cook, stirring constantly for about 2-3 minutes until fragrant.
- Add the slurry and stir for about 30 seconds until the sauce thickens and the broccoli florets are coated.
- Remove from heat. Sprinkle some green scallions and toasted sesame seeds on top, if desired and serve while hot
Stir-fried Broccoli Serving Suggestions
Serve these pan-fried tender, crisp broccoli bites over rice, noodles, pasta, or with any protein of choice for a complete meal.
Here are some options you can add to your meal with broccoli stir fry:
- Flaky Scallion Pancakes
- The BEST Easy Spanish Rice
- 10 Minute Spicy Ramen
- Mediterranean Yellow Rice
- Hibachi Fried Rice
- Vegetable Chow Mein
- Cheese Ramen
Recipe Notes
- Keep all your ingredients ready before you start cooking because the cooking goes very quickly.
- When choosing fresh broccoli, always look for a tightly closed, bright green with no browning edges.
- Cut the broccoli into roughly same sized florets. So that they will cook evenly.
- If using frozen broccoli, do not thaw. Stir fry them straight from frozen.
- Do not overcrowd the pan.
Recipe
Asian Broccoli Stir Fry Recipe
Equipment
- Pan
Ingredients
- 1 medium head broccoli cut into florets
- 2 tablespoons sesame oil
- 4 garlic cloves minced
- ½ inch ginger minced
- 2 fresh red chili diced
- 1 tablespoon soy sauce
- ½ teaspoon palm sugar
- 1 tablespoon cornstarch
- 3 tablespoons water
Instructions
- Whisk together water, soy sauce, cornstarch and palm sugar in a small bowl until smooth and lump-free. Then set aside.
- Heat a pan or skillet over high heat. Add oil and heat until the oil begins to smoke.
- Add the broccoli florets and cook, stirring continuously for about 3-4 minutes until they get some scorch marks (but not too browned).
- Add salt and a splash of water to steam the broccoli, and cook stirring occasionally until tender, for about 4-5 minutes.
- Add garlic, ginger, and fresh red chili and cook, stirring constantly for about 2-3 minutes until fragrant.
- Add the slurry and stir for about 30 seconds until the sauce thickens and the broccoli florets are coated.
- Remove from heat. Sprinkle some green scallions and toasted sesame seeds on top, if desired and serve while hot.
Notes
- Keep all your ingredients ready before you start cooking because the cooking goes very quickly.
- When choosing fresh broccoli, always look for a tightly closed, bright green with no browning edges.
- Cut the broccoli into roughly same sized florets. So that they will cook evenly. If using frozen broccoli, do not thaw. Stir fry them straight from frozen.
- Do not overcrowd the pan.
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
amanda says
Such a tasty recipe and so easy too!
Marcellina says
Great flavor combo and one of my fav broccoli recipes!
nancy says
i love broccoli and this is a wonderful way to eat them