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!
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.
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
Notes
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.