This simple stir fry broccoli recipe features sesame, ginger and chilli and makes for a perfect side to an Asian main course!
Garlic, Chilli and Ginger Broccoli Florets
This stir-fry side dish recipe is one I have been cooking for years and it is one of my favourite ways to cook broccoli. It is very similar in many ways to my asparagus stir-fry recipe!
The flavour of the iron-rich broccoli makes for a wonderful side to everything from meat to fish.
It is naturally vegan, although it would certainly not constitute a full meal or even the centrepiece of a meal.
But it is a gloriously simple and delicious side dish for Chinese-influenced main course dishes.
Frequently Asked Questions
Can I cook this with cauliflower?
Yes, the methodology is the same and it tastes superb, however, it does not look quite so majestic.
Why do you add a lid and remove the stir fry from the heat?
This is because stir-frying whole broccoli florets does not cook them enough, removing the pan from the heat and allowing them to steam in the soy sauce for a few minutes cooks them perfectly.
What if my wok does not have a lid?
You will need to improvise a lid (which is what I do), I use the largest lid I have from a 32cm or 13″ cast iron casserole dish.
Can I use a frying pan?
Yes, a large 30cm or 12″ frying pan works perfectly.
How much broccoli do I need to buy to get 300g of broccoli florets?
A single 450-500g (1lb-17oz) head of broccoli will yield around 300g of broccoli florets.
Can I use frozen broccoli?
Some frozen vegetables are glorious, sadly broccoli isn’t one of them. It is pretty awful as an ingredient unless you want to make a puree or soup and even more so in this recipe.
But you should not feel restricted, sesame seeds and oil aside this is not a recipe that screams of the Chinese takeaway.
If you wanted a much bigger “takeaway” style dish then you could use the seasoning and extra ingredients from this stir-fried cauliflower.
I’ve served this alongside a very British roast chicken and served it with chicken gravy and it was delicious!
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Wok with a lid or improvised lid.
- Kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
- Stirring and serving spoons.
If you are looking for a quick and simple side dish for a Chinese-influenced main course then stop, this broccoli stir fry recipe is the one for you!
- 300g (3 Cups) Broccoli Florets
- 30g (1 Thumb Sized Piece) Ginger
- 1 Red Chilli Pepper
- 2 Garlic Cloves
- 1 Tbsp Cooking Oil
- 1 Tsp Sesame Seeds
- 50ml (3 Tbsp + 1 Tsp) Light Soy Sauce
- 1 Tsp Toasted Sesame Oil
- Peel and cut the ginger into batons 5cm (2") long and as thin as you can.
- Heat a wok over a high heat and add the sesame seeds.
- Toast until golden brown and then remove and set aside.
- Return the wok to the heat and when it is hot add the cooking oil.
- When the oil shimmers add the ginger and stir fry for 30 seconds.
- Add the broccoli florets and stir fry for 3 minutes.
- Add the soy sauce and a lid, remove the pan from the heat and allow the broccoli to steam for 3-4 minutes.
- Whilst the broccoli is steaming remove the seeds from the chilli then finely slice into strands as finely as you can.
- Peel the garlic cloves and dice them as finely as you can.
- Return the wok to a very high heat, remove the lid and add in the sesame seeds, chilli, garlic and sesame oil, and stir fry for 1 final minute.
You will get around 300-350g (10-11oz) of broccoli florets from a 500g (17oz) head of broccoli.
Amount Per Serving: Calories: 177Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1906mgCarbohydrates: 17gFiber: 6gSugar: 4gProtein: 7g
Calorific details are provided by a third-party application and are to be used as indicative figures only.