5.0 from 30 votes
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!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 134 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
Stir Fry Sauce (see notes)
- ½ cup soy sauce low sodium recommended
- ½ cup vegetable stock
- 1 teaspoon sesame oil
- 1/2 /2 tablespoon rice vinegar
- 2 cloves garlic minced
- 1-2 teaspoons ginger grated or minced
- 1 tablespoon sugar or honey more for a sweeter sauce
- 1 tablespoon cornstarch
- Pinch Pinch red pepper flakes optional
Stir Fry
- 1 Tablespoon neutral oil
- 1 1/2 /2 pounds broccoli* cut into 1-2 inch florets and stems sliced ¼ inch
- 4 cloves garlic thinly sliced
- ¾ - 1 cup stir fry sauce see notes
- 1/4 - 1/2 /4 - 1/2 cup peanuts chopped
- 2 Tablespoons scallions thinly sliced
Instructions
- The Sauce: whisk together the stir fry sauce ingredients and set aside. Or, shake them in a jar with a lid for maximum efficiency.
- 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.
- Remove from heat and serve over rice as desired. Garnish with chopped peanuts, green onions, cilantro, and sesame seeds as desired. Enjoy!
Cup of Yum
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. Use stock with no added salt. See the stir fry sauce post for additional recipe tips.
- 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.
Nutrition Information
Calories
134kcal
(7%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
926mg
(39%)
Potassium
591mg
(17%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1091IU
(22%)
Vitamin C
153mg
(170%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 134
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 926mg | 39% |
| Potassium | 591mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1091IU | 22% |
| Vitamin C | 153mg | 170% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.