Broccoli Stir Fry
Servings: 4 people
Calories: 85kcal
This 15-minute Broccoli Stir Fry recipe tosses stir fried broccoli florets, garlic, and ginger in a flavorful 4-ingredient stir fry sauce, giving you a delicious vegetarian dinner to whip up any night of the week!
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Equipment
Ingredients
- 1 Tablespoon olive oil
- 4-5 cups broccoli florets 2-3 stalks
- 3 cloves garlic minced
- 2 teaspoons fresh grated ginger
- 1/2 cup chicken broth or vegetable broth
- 2 Tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- Sesame seeds to garnish (optional)
- Red pepper flakes to garnish (optional)
Instructions
- In a small bowl, whisk together the 1/2 cup chicken broth, 2 Tablespoons low sodium soy sauce, 1 teaspoon sesame oil, and 2 teaspoons cornstarch. Set aside.
- In a large skillet, heat the 1 Tablespoon olive oil over medium heat.
- Add the 4-5 cups broccoli florets and stir fry for 4-5 minutes until it is bright green and tender crisp.
- Add the 3 cloves garlic and 2 teaspoons fresh grated ginger and continue stir frying for another minute or so, until fragrant.
- Pour in the sauce and toss well to combine.
- Simmer for a minute or two until the sauce is heated through and thickened.
- Enjoy.
Notes
Tips and tricks
- This stir fry recipe moves quickly, so it helps to have all of your ingredients chopped and ready to go before you get started!
- A wok is ideal for stir frying, but any large skillet will also get the job done. The key is having enough surface area to cook the broccoli florets in a single layer to yield a perfect tender-crisp texture and slightly caramelized edges. Overcrowding can lead to steaming instead of browning, which will make the broccoli soggy.
- The garlic and ginger are added at the end of cooking to prevent them from burning (something they do very easily!).
- Add more veggies: Feel free to cook cauliflower florets, sliced bell peppers, diced onions, sliced carrots, snow peas, or sliced zucchini alongside the broccoli.
- Add protein: Sauté chicken, shrimp, or beef in the pan, set it aside, and add it back to the pan when you add the sauce.
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 428mg | Potassium: 334mg | Fiber: 2g | Sugar: 2g | Vitamin A: 568IU | Vitamin C: 82mg | Calcium: 51mg | Iron: 1mg