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Broccoli Stir fry with Ginger and Chilli

This simple stir fry broccoli recipe features sesame, ginger and chilli and makes for a perfect side to an Asian main course!

Portrait image of stir fry broccoli featuring sesame seeds, ginger and red pepper served in a mini wok

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.

Overhead char siu pork tenderloin, or Chinese BBQ pork served with broccoli stir fry.

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.

Portrait image of Chinese Char Siu pork tenderloin sliced and served on a dark plate with chilli spring onion and stir fried broccoli

Serving Suggestions

This recipe is extremely versatile. It works well with classic Chinese dishes like the char siu pork tenderloin pictured above or chicken with black bean sauce.

Or indeed with recipes like my Cod en Papillote, baked tuna steak or crispy Chinese Pork Belly.

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!

Landscape image of stir fry broccoli featuring sesame seeds, ginger and red pepper served in a mini wok

Equipment Used

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.

  • Stovetop.
  • Wok with a lid or improvised lid.
  • Kitchen knife.
  • Chopping board.
  • Weighing scales and or measuring cups and spoons.
  • Stirring and serving spoons.
Square image of stir fry broccoli featuring sesame seeds, ginger and red pepper served in a mini wok
Yield: 2 Servings

Broccoli Stir Fry Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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


  1. Peel and cut the ginger into batons 5cm (2") long and as thin as you can.
  2. Heat a wok over a high heat and add the sesame seeds.
  3. Toast until golden brown and then remove and set aside.
  4. Return the wok to the heat and when it is hot add the cooking oil.
  5. When the oil shimmers add the ginger and stir fry for 30 seconds.
  6. Add the broccoli florets and stir fry for 3 minutes.
  7. Add the soy sauce and a lid, remove the pan from the heat and allow the broccoli to steam for 3-4 minutes.
  8. Whilst the broccoli is steaming remove the seeds from the chilli then finely slice into strands as finely as you can.
  9. Peel the garlic cloves and dice them as finely as you can.
  10. 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.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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