Broccoli: 1½ pounds of broccoli (24 ounces) is roughly equal to 2 to 3 heads, depending on their size, and yields about 8 cups when chopped.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze them in a freezer-safe container for up to 2 months.
Sauce: The stir fry sauce yields about 1¼ cups. It’s best to start with ¾ to 1 cup when cooking the stir fry, then add the remaining sauce if desired. If you prefer a lighter coating, feel free to halve the sauce recipe.
Thicker Sauce: For a thicker consistency, stir in an extra ½ tablespoon of cornstarch.
Ingredient Tip: Choose vegetable stock labeled as “no added salt” for better control over sodium levels.
More Tips: Refer to the full stir fry sauce post for additional recipe suggestions and helpful preparation tips.
15-Minute Broccoli Stir Fry
15-Minute Broccoli Stir Fry is a quick, flavorful dish that transforms fresh broccoli into a savory, satisfying meal or side with just a handful of ingredients. Perfect for busy days, it's healthy, customizable, and bursting with bold, garlicky flavor in every bite.
Ingredients
Stir Fry Sauce (see notes)
- 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 freshly grated or minced ginger
- 1 tablespoon sugar or honey add more if you prefer a sweeter sauce
- 1 tablespoon cornstarch
- A pinch of red pepper flakes optional
Stir Fry
- 1 tablespoon neutral oil such as canola or avocado oil
- 1½ pounds of broccoli cut into 1–2 inch florets with stems sliced into ¼-inch pieces
- 4 cloves garlic thinly sliced
- ¾ to 1 cup of the prepared stir fry sauce see notes above
- ¼ to ½ cup chopped peanuts
- 2 tablespoons thinly sliced scallions
Instructions
- The Sauce: Combine all the stir fry sauce ingredients by whisking them together in a bowl or shaking them in a jar with a tight-fitting lid for convenience.
- (Ingredients: ½ cup soy sauce, ½ cup vegetable stock, 1 teaspoon sesame oil, ½ tablespoon rice vinegar, 2 cloves garlic, 1–2 teaspoons ginger, 1 tablespoon sugar or honey, 1 tablespoon cornstarch, and a pinch of red pepper flakes)
- Heat a tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the broccoli and toss to coat evenly in the oil. Add in the sliced garlic and grated or minced ginger, and cook for 3–4 minutes, stirring occasionally to prevent the garlic from burning.
- (Ingredients: 1 tablespoon neutral oil, 1½ pounds broccoli, 4 cloves garlic)
- Pour in about ¾ cup of the prepared stir fry sauce. For a saucier finish, you can add more sauce now or save the remainder for another use. Let the mixture come to a gentle simmer, adjusting the heat to medium as needed. Cover and cook for 4–5 minutes until the broccoli is tender-crisp and the sauce has thickened to your liking.
- (Ingredients: ¾–1 cup stir fry sauce)
- Take the skillet off the heat and serve the broccoli stir fry over rice, if desired. Finish by garnishing with chopped peanuts, sliced scallions, fresh cilantro, or sesame seeds to add texture and flavor. Enjoy!
- (Ingredients: ¼–½ cup peanuts, 2 tablespoons scallions)