Here’s a Broccoli Stir-Fry recipe that’s quick, healthy, and full of flavor! Perfect for a delicious side or a light main dish. I’ll give you detailed instructions so you can follow along easily.
Broccoli Stir-Fry Recipe
Ingredients:
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Broccoli: 1 large head (about 3 cups florets), cut into small pieces
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Vegetable oil (or olive oil): 2 tbsp (for stir-frying)
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Garlic: 2-3 cloves, minced
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Ginger: 1-inch piece, grated or finely chopped
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Carrot: 1 medium, peeled and sliced into thin matchsticks
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Bell pepper (optional): 1 small, thinly sliced (any color)
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Soy sauce: 2-3 tbsp (you can use low-sodium soy sauce if preferred)
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Sesame oil (optional but recommended): 1 tsp
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Rice vinegar (optional): 1 tsp
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Honey or sugar (optional for sweetness): 1 tsp
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Red pepper flakes (optional, for a little heat): 1/4 tsp
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Water or vegetable broth: 2-3 tbsp (for steaming the broccoli)
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Sesame seeds (optional, for garnish): 1 tbsp
Instructions:
1. Prep the Vegetables:
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Cut the broccoli into bite-sized florets. If you want smaller pieces, you can cut them even smaller.
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Slice the carrot into thin matchsticks (or you can use a peeler to make thin ribbons).
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Slice the bell pepper thinly if you’re using it.
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Mince the garlic and grate the ginger finely.
2. Stir-Fry the Broccoli:
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Heat a large pan or wok over medium-high heat.
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Once hot, add 1 tbsp of vegetable oil. Swirl it around to coat the bottom of the pan.
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Add the broccoli florets and stir-fry for 2-3 minutes until they start to get a little bit of color.
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Add 2-3 tbsp of water or vegetable broth to the pan to help steam the broccoli, and cover with a lid for about 2-3 minutes until it’s tender but still bright green and crisp.
3. Add the Aromatics:
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Push the broccoli to one side of the pan (or remove it from the pan if needed for more space).
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Add another 1 tbsp of oil to the pan, and then toss in the minced garlic and grated ginger. Stir-fry for about 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
4. Add Other Vegetables (Optional):
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Add the sliced carrot and bell pepper (if using). Stir-fry for another 2-3 minutes, allowing the vegetables to cook but still stay crisp.
5. Seasoning:
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Drizzle the soy sauce over the vegetables and stir everything together.
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Add the sesame oil, rice vinegar (if using), honey/sugar (for a little sweetness), and red pepper flakes (if using).
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Stir everything together and cook for another 1-2 minutes until the sauce is evenly distributed and everything is heated through.
6. Garnish and Serve:
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Once the vegetables are all cooked and nicely coated in the sauce, remove the pan from the heat.
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If you’d like, sprinkle sesame seeds over the top for extra crunch and flavor.
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Serve hot as a side dish, or with rice or noodles as a main course!
Tips:
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Extra Protein: If you want to add protein to your stir-fry, you can toss in some cooked chicken, tofu, shrimp, or beef. Just add it after the garlic and ginger, and cook until it’s heated through.
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Customize Veggies: Feel free to mix up the veggies! Snow peas, mushrooms, or snap peas are great additions.
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Sauce variations: If you prefer a different flavor profile, you can swap out soy sauce for tamari (gluten-free) or add a bit of hoisin sauce for sweetness.