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Broccoli Stir Fry with Ginger and Garlic Sauce Recipe

Broccoli with Ginger and Garlic Sauce Stir Fry

Course Side Dish, Vegetable Stir Fry
Cuisine Asian, Chinese Stir Fry
Keyword broccoli, stir fry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 73 kcal
Author Sharon Wong @Nut Free Wok

Ingredients

  • 2 tablespoons coconut amino
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 bunch of broccoli about 1 pound
  • 1 teaspoon olive oil
  • 2 cloves garlic minced 1 teaspoon
  • 1 inch piece of ginger minced (1 teaspoon)
  • 1 scallion chopped (1 tablespoon)

Instructions

  1. Combine coconut amino, sesame oil, and cornstarch in a small bowl.
  2. Cut broccoli florets into 1 inch, bite sized pieces.
  3. Peel broccoli stems and cut into 1/4 inch rounds.
  4. Fill a 4 qt (medium) pot halfway with water and bring to boil, then add broccoli pieces and blanch for 1 minute.
  5. Drain the broccoli in a colander and rinse with cold water, drain.
  6. Heat up a large frying pan or wok at medium-high heat until a drop of water sizzles.
  7. Add 1 teaspoon of olive oil and swirl pan to coat.
  8. Add garlic and ginger, stir fry for 1 minute until fragrant.
  9. Add scallions, stir fry for 30 seconds and add broccoli pieces, stir fry for 1 minute.
  10. Stir the coconut amino and cornstarch mixture and add to the broccoli stir fry.
  11. Stir fry until the broccoli is heated through and the sauce thickens slightly, about 2 minutes.
  12. Remove from heat and transfer to a serving bowl.

Recipe Notes

See the original blog post on how to adapt the recipe for your allergies. A more traditional broccoli stir fry recipe would use soy sauce, oyster sauce, and sesame oil to create a sauce: 1 Tablespoon soy sauce + 1 Tablespoon oyster sauce + 1 teaspoon sesame oil + 1/2 teaspoon sugar + 2 teaspoon water + 1 teaspoon cornstarch.