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.
Servings3 people
INGREDIENTS ( 1 CUP = 240 ML )
- 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.
