This easy stir-fried broccoli with garlic is one of my favourite easy side dishes, and one I cook often. Fresh broccoli is steamed, before being stir-fried with fresh garlic, spring onions, soy sauce and sesame oil. A Chinese style side dish that can be on the table in just 10 Minutes!
Stir-fried broccoli is an effortless side with that pairs with a variety of main dishes. Try it with chicken, beef, pork, seafood or vegetable mains, where you want to add a burst of fresh flavour.
I've cooked my broccoli like this for years, and what I love most about this side dish is that even the fussiest of eaters in my family enjoy their broccoli served like this.
Jump to:
Why you'll love this recipe
- The perfect balance of flavours pairing earthy broccoli with pungent garlic, salty soy and a splash of smoky sesame.
- Quick to prepare and ready to enjoy in just 10 minutes.
- Feed a crowd as this recipe is easily doubled up.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Broccoli - I used a head of broccoli in this recipe, but you could also use tenderstem broccoli if you have that.
- Garlic - for the best flavour use freshly crushed garlic, or frozen garlic if you don't have fresh.
- Spring onions (green onions) - I use spring onions both in the stir-fry and also to garnish the dish before serving.
- Oil - I stir-fry using a light oil like sunflower or avocado oil. I also add sesame oil at the end of the cook to flavour the dish.
- Soy sauce - I season the dish with light soy sauce. If coeliac, or following a gluten free diet, use a gluten free soy sauce.
- Sesame seeds - I like to add some sesame seeds as a garnish, just before serving.
How to make stir-fried broccoli
- Bring a large saucepan of salted water to the boil and cook the broccoli for 2 minutes. Then take off the heat and drain in a sieve.
- Meanwhile, heat up a wok to hot and add the sunflower oil. When the oil is hot add the broccoli florets, garlic, and half the spring onions.
- Also add the sesame oil and light soy sauce, then cook for 1 minute on high, moving the ingredients around the wok to combine.
- Serve immediately into a warm serving dish. Garnish with the remaining spring onions and sesame seeds before enjoying.
Recipe variations
- Leafy greens - try other leafy greens like hispy cabbage, kale, spinach or Chinese cabbage. However, these greens would not require the 2 minute cook in boiling water first! Simply start from step 2 in the recipe card and add them straight into the wok along with the garlic. They will all wilt quickly.
- Vegetables - this recipe also works well with green beans, mange tout, sugar snap peas, cauliflower, bell peppers and courgette (zucchini).
- Aubergine (eggplant) - aubergine is great stir-fried like this. However, cook for a little longer, as you want the aubergine to soften a little and loose any bitterness.
- Gluten free - for gluten free diners ensure you use a gluten free soy sauce.
Serving suggestions
I enjoy this stir-fried broccoli side with many main dishes, but it does work particularly well with Chinese inspired food. It's a great way to enjoy broccoli, and works with meat, seafood and vegetable based dishes.
Try it with my Easy Vegetable Stir Fry with Noodles, Beef Stir Fry with Black Bean Sauce, Chinese Chicken & Cashew Nuts, Pork & Peanut Stir Fry, or this simple Chinese Steamed Seabass.
Useful hints and tips
- Sesame oil is used to flavour the dish, and only added at the end of the cook. Do not be tempted to fry with sesame oil as it has too low a burn temperature.
- Stir-fried broccoli is best served hot, straight from the pan, as reheating it later can result in the broccoli overcooking and becoming soggy.
- Containing no dairy this dish is suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Stir-fried food is best served hot, straight from the wok. If you cook ahead of time and reheat you will lose the freshness and crunch of the broccoli.
Yes, I do this all the time, getting everything ready to stir fry just before eating. For example, par cook the broccoli for 2 minutes, drain it and plunge it into a bowl of iced water. You can leave it like this until you are ready to finish the cook.
Whilst you don't have to, I prefer to. A quick boil in hot water, or a steam, will softened up the stem a little, making it tender before adding to the hot wok. This way the stem will be a little more tender, but the broccoli will retain some crunch.
Pin the recipe
Additional recipe suggestions
I love green vegetables, here are some of my favourite recipes:
- Stir Fry Pak Choy
- Mixed Green Vegetables with Lemon & Herb Butter
- Charred Cabbage with Garlic & Herb Butter
- Charred Cabbage with Harissa & Lemon Butter
- Buttered Spring Greens
- Easy Oven Roasted Asparagus
If you love an easy veggie side dish have a read of my 12 Best Vegetable Side Dishes post.
Easy Stir-fried Broccoli with Garlic Recipe
Equipment
- chopping board
- Kitchen knife
- Saucepan
- sieve
- wok or non stick frying pan
Ingredients
- 400 g head of broccoli (cut into florets)
- 2 cloves garlic (crushed)
- 1 tablespoon sunflower oil
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 4 spring onions (sliced and divided)
- 1 teaspoon sesame seeds
Instructions
- Bring a large saucepan of salted water to the boil and cook the broccoli for 2 minutes. Then take off the heat and drain in a sieve.
- Meanwhile, heat up a wok to hot and add the sunflower oil. When the oil is hot add the broccoli florets, garlic, and half the spring onions.
- Also add the sesame oil and light soy sauce, then cook for 1 minute on high, moving the ingredients around the wok to combine.
- Serve immediately into a warm serving dish. Garnish with the remaining spring onions and sesame seeds before enjoying.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Eb Gargano | Easy Peasy Foodie says
I love stir-fried broccoli! You just can't go wrong with these flavours 😀 Eb x
Lesley says
Thank you Eb, I completely agree, it's tasty food done really simply. Lesley x
Beth Sachs says
My kids aren't keen on normal steamed or boiled broccoli so I might give this a go to see if I can entice them. Loving it's vibrant colour.
Lesley says
Thank you Beth, I find that if I cook it this way, nobody around the table complains. That would not be the case if I put down plain steamed broccoli! Lesley
Cat | Curly's Cooking says
Yes, yes yes! I absolutely love broccoli and the flavours you have used are right up my street! Delicious! Thanks for linking up to #CookBlogShare.
Lesley says
Thank you Cat, you're welcome. I'm on the fence a bit with broccoli, I can eat it but it's not my favourite veg. However, cooked like this, I love it! Lesley
Janice Pattie says
This looks delicious. I do love broccoli and we eat it a lot, but I haven't tried it with garlic, so will be doing so very soon.
Lesley says
Thank you Janice, I think the addition of garlic really makes a lovely change. Lesley x
Chloe Edges says
Broccoli cooked like this is still the only way I'll eat it too. I call it gateway broccoli!
Lesley says
That's too funny, honestly my kids won't look at it cooked any other way! Lesley