Description
A delicious stir fry recipe featuring broccoli and a flavorful sauce.
Ingredients
Scale
- ½ cup low sodium soy sauce
- ½ cup vegetable stock
- 1 teaspoon sesame oil
- ½ 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 red pepper flakes (optional)
- 1 tablespoon neutral oil
- 1 ½ 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)
- ⅓ 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!
Notes
- This stir fry is versatile; adjust the stir fry sauce according to your taste.
- Cooking time may vary based on the size of the broccoli florets.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg