If you are a fan of both broccoli recipes and easy, quick stir-fry dinner recipes, then this is for you! I am a huge fan of both – especially on those nights when you really don’t feel like cooking but you know your body, mind, and soul will appreciate fresh vegetables and a home-cooked meal.

Bowl of broccoli stir fry with white rice.

Broccoli stir fry will be ready in just 15 minutes, and you can use the entire head – stalk and all – to reduce food waste. Even better? If you have extra veggies lying around, you can throw them in, too! Be sure to see our mixed vegetable stir fry for tips on how to properly add vegetables to a stir fry.

The Ingredients

As is, this recipe is made with just 4 ingredients. Ok, a few more if you want to break down the homemade sauce that will be added…but we’re rolling with it. Add a few garnishes for texture, and you’ve got yourself a delicious, nutritious meal!

Bowl of chopped broccoli next to jar of stir fry sauce and bowl of sliced garlic and ginger.

Here are the basics. I’ll add a few additional ideas, and be sure to see the full recipe card below!

  • Broccoli: as I mentioned, we’re using the entire head of broccoli, stalks and all, to reduce food waste. Using each part of the vegetable provides added texture and interest to the dish as well.
  • Stir Fry Sauce: the other star of the show. I highly recommend making it homemade – my recipe comes together in less than 5 minutes with the shake of a jar. Otherwise, storebought works too!
  • Garlic and Ginger: so, both of these aromatics are in the sauce…but I say, the more the better! Thinly slice the garlic for a more mild garlic flavor throughout the dish.
  • Peanuts: chopped and added on top as a garnish, peanuts work really well with these flavors! I also love the crunch. Cashews are yummy, too, or you can omit if you need a nut-free version.
  • Scallions: also known as green onions, they add a pop of brightness to round out the flavors. It’s a must-have garnish, IMO!

Other Optional Additions

If you’d like a little more oomph to this dinner idea, sauteed mushrooms are an excellent pairing with broccoli. I recommend checking out the bok choy stir fry for tips on sauteing the mushrooms first, then adding the broccoli.

Other ingredients I’ve added while I had them on hand include bell peppers, water chestnuts, and carrots. They all incorporate well without detracting from the broccoli.

How to Make Broccoli Stir Fry

First things first, I recommend a large skillet or wok to make this recipe. That way, the broccoli can cook evenly over high heat, keeping this a recipe that comes together quickly! But before we get to cooking, let’s prep the broccoli.

First, wash it well either by rinsing each piece under running water really well. Or my favorite method, soaking it in a bowl of water with a splash of vinegar to get out anything that might be hiding in those tightly packed florets.

Cut the Broccoli

As I mentioned, we’re using the entire head of broccoli. If you need some tips on how to cut it into pieces to enjoy in a stir fry, let’s get to it! It’s important to keep in mind that the pieces should all be similar in size for even cooking.

Start with the stalk. Trim off the very end of the stalk, only about a half inch or so. It’s usually quite dried out anyway. Discard, then continue to cut about half-inch rounds until you’ve reached the point where the stalk begins to spread out into the base of the florets.

Cut off florets at this point. They will likely have their own longer “stalks” at this point. I like to trim these, too, so I’m left with the little florets.

Prep the Sauce

If you’re using homemade stir fry sauce (which I highly recommend!), the easiest way to do so is to add the ingredients to a mason jar, put the lid on, and shake! Alternatively, whisk them together in a bowl.

My sauce recipe makes about 1 1/4 cups of sauce. Using it all results in quite a saucy stir fry. Now, I love saucy recipes, but if you prefer less sauce in your stir fries, start with less.

Jar of stir fry sauce with whisk inside.

Cook Until Crisp Tender

Heat the wok or skillet over medium-high heat and drizzle in a little oil. Add the raw broccoli to the hot skillet and stir to coat with the oil. There’s no need to boil or blanch the broccoli for this recipe!

Add the garlic and ginger, and cook for about 4 minutes. Be sure to stir occasionally to make sure the slices of garlic do not burn.

Then, add the sauce to the pan and bring it to a simmer. Reduce the heat if needed, there’s no need for a rolling boiling.

Cover the pan and continue to cook for about 4-5 minutes until the broccoli is tender-crisp and the sauce has thickened. You’ll only want to saute the broccoli until soft, not soggy, so be sure to keep an eye on the temperature of your pan.

The less time you cook the broccoli, the more firm it will remain.

Serving & Garnishes

Now, it’s time to serve! I enjoy broccoli stir fry over fluffy white rice. You could also enjoy it with brown rice, quinoa, or even noodles…or on its own as a side dish.

I highly recommend garnishing with chopped peanuts and sliced scallions for both texture and flavor. Because I’m a huge fan of cilantro, I like to add a sprinkle of it, too. Sesame seeds are a fun *extra* if you have them on hand.

Pairing Suggestions

If you’re looking to add additional protein to the meal, keep it vegetarian and serve it with crispy tofu or tempeh. It’s also great served with vegetable potstickers or cream cheese wonton cups.

For meat or seafood eaters, it pairs with just about anything from shrimp, salmon, beef, and chicken.

Side view of bowl of broccoli stir fry with rice, peanuts, and green onions.

Make Ahead & Freezing Tips

To make this recipe ahead of time, I recommend prepping the broccoli and sauce, then storing them – separately – in the fridge until you’re ready to make the stir fry. This makes weeknight dinners extra quick and makes meal prep easy.

Because it comes together so quickly and is best served fresh, I don’t recommend cooking it too far in advance for meal prep.

If you want to freeze, or store leftovers, I recommend placing the stir fry in Souper Cubes, then topping it with extra rice. This makes an easy go-to for lunch or dinner. Otherwise, you can freeze the stir fry by itself.

Reheat leftovers in the microwave on the defrost setting until heated through, or on the stovetop over low-medium heat.

To store leftovers in the fridge, simply place them in an airtight container in the fridge for up to 4 days. Reheat in the microwave warmed through.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Bowl of broccoli stir fry with white rice.
5 (8 ratings)

Get the Recipe 15-Minute Broccoli Stir Fry

Dinner is served with this easy Broccoli Stir Fry recipe! It takes just 15 minutes to come together, with a homemade stir fry sauce, bright and crisp fresh broccoli, and flavorful garlic and ginger!


Stir Fry Sauce (see notes)

Stir Fry



  • The Sauce: whisk together the stir fry sauce ingredients and set aside. Or, shake them in a jar with a lid for maximum efficiency.
    ½ cup soy sauce, ½ cup vegetable stock, 1 teaspoon sesame oil, 1/2 tablespoon rice vinegar, 2 cloves garlic, 1-2 teaspoons ginger, 1 tablespoon sugar or honey, 1 tablespoon cornstarch, Pinch red pepper flakes
  • Drizzle oil in a skillet or wok over medium-high heat. Add broccoli and stir to coat with oil. Stir in the garlic and ginger and simmer for 3-4 minutes, stirring occasionally so the garlic doesn’t burn.
    1 Tablespoon neutral oil, 1 1/2 pounds broccoli*, 4 cloves garlic
  • Start by adding approximately ¾ cup of the stir-fry sauce. If you like it extra saucy, feel free to add more sauce or reserve the rest for later. Bring to a simmer, reducing heat to medium as needed. Cover and cook for 4-5 minutes until the broccoli is tender-crisp and the sauce has thickened.
    ¾ – 1 cup stir fry sauce
  • Remove from heat and serve over rice as desired. Garnish with chopped peanuts, green onions, cilantro, and sesame seeds as desired. Enjoy!
    1/4 – 1/2 cup peanuts, 2 Tablespoons scallions


  • Broccoli: 1 1/2 pounds of broccoli (24 ounces) is approximately 2-3 heads, depending on their size. It will be about 8 cups chopped.
  • Storage: place leftovers in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 2 months.  
  • Sauce: the sauce makes approximately 1 1/4 cups; I recommend starting with 3/4 tp 1 cup to the stir fry, and adding the last bit as desired. You can also halve it if you know you like less sauce.
    • To make the sauce even thicker, add an additional 1/2 tablespoon of cornstarch.
    • Use stock with no added salt.
    • See the stir fry sauce post for additional recipe tips.
Calories: 134kcal, Carbohydrates: 20g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 926mg, Potassium: 591mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1091IU, Vitamin C: 153mg, Calcium: 92mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

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