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+ servings
Broccoli Stir-Fry

Savor the Crunch: Quick Broccoli Stir-Fry Delight

This 10-Minute Broccoli Stir-Fry is a quick, healthy, and vegan dish, ideal for busy nights or as a vibrant side.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 150

Ingredients
  

For the Stir-Fry
  • 2 cups Broccoli Can be substituted with green beans or snap peas.
  • 3 cloves Garlic Minced, fresh preferred.
  • 1 tablespoon Ginger Grated, fresh preferred.
  • 3 tablespoons Soy Sauce Use tamari or coconut aminos for gluten-free option.
  • 1 tablespoon Cornstarch Can substitute with arrowroot or tapioca starch.
  • 1/2 cup Vegetable Broth Can substitute with chicken broth or water.
  • 1 tablespoon Sesame Oil Use olive or avocado oil as a substitute.
  • 1 teaspoon Sriracha Adjust to taste for spice.
  • 1 tablespoon Honey Maple syrup or agave for vegan alternative.
  • 1 tablespoon Oil For sautéing; olive or canola oil works.

Equipment

  • Large non-stick skillet

Method
 

Step-by-Step Instructions for Broccoli Stir-Fry
  1. In a small bowl, whisk together the soy sauce, cornstarch, vegetable broth, sesame oil, sriracha, and honey until smooth.
  2. Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat until shimmering.
  3. Add the prepared broccoli to the skillet along with minced garlic and grated ginger. Sauté for about 4 minutes.
  4. Give the sauce mixture a good stir, then pour it over the sautéed broccoli. Toss constantly for about 3-4 minutes.
  5. Once the sauce has thickened and the broccoli is tender-crisp, remove the skillet from heat and serve immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 800mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 90mgCalcium: 50mgIron: 1mg

Notes

Ensure to use fresh ingredients for the best flavor and adjust the spice level according to preference.

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