How to Make Easy Broccoli With Garlic Sauce Stir Fry Recipe (2024)

This easy broccoli with garlic sauce stir fry recipe is perfect for you if you want to make a quick and easy weeknight recipe. This dish is less expensive than Chinese takeout and probably faster to get on the table!

It only takes 10 minutes of prep time required before dinner starts cooking in the pan, this broccoli with garlic sauce stir fry will be ready faster than you’ll know it! Plus, there are gluten-free, soy-free, and oil-free options if you need them.

What is garlic sauce Made Of?

This simple recipe calls for some basic ingredients like fresh broccoli florets and a super-easy sauce. This one starts with soy sauce, a sweetener, sesame oil, chili pepper flakes, and of course – garlic! It’s really a basic brown stir-fry sauce with extra garlic and some spicy red pepper flakes.

Tips for buying fresh garlic

• Make sure the cloves are firm and the head does not collapse when you squeeze it
• If it feels hollow or too light it is old
• If the garlic is sprouted it is also old
• Make sure it’s dry and not moist and there is no sign of mold
• Store in a dark place at room temperature

Ingredients you need to make takeout dish

For the stir fry sauce, which is a basic brown sauce, you’ll need vegetable broth or water, soy sauce, (use a gluten-free brand soy sauce or coconut aminos instead) a sweetener such as agave nectar, brown sugar, or maple syrup, sesame oil,fresh garlic cloves, and red pepper flakes.

You’ll thicken the sauce with organic cornstarch or arrowroot so it’s thick like the kind that you get at your favorite Chinese restaurant.

Of course, you need fresh or frozen broccoli florets and some water or oil to saute. It’s best to NOT use olive oil. Also if you use fresh, trim broccoli into florets.

Then just serve up with some steamed brown rice, or try red rice or black rice to change it up a little.

Cooking the broccoli with hot garlic sauce

Mix all the sauce ingredients in a measuring cup or my favorite OXO dressing shaker.

Heat the vegetable oil or 1/4 cup of water in a wok, large skillet, or stir-fry pan over medium-high heat.

Once the pan is hot add the broccoli crowns and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets), giving a quick stir every few minutes

Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch slurry into the leftover sauce until there are no lumps then add that to the pan.

Cook until you have a thick sauce, about 3 to 5 minutes. Serve over rice.

Recipe Tips & Substitute Options

• If you like yours extra-saucy go ahead and make a double batch of the sauce.
• Make the garlic sauce in the morning and steam the broccoli the night before. Then you grab them from the fridge and stir-fry when you come home!
• Also if you tend to overcook broccoli you can steam it, then toss in the sauce in the pan to make it perfect.
• Don’t have any chili flakes? Add some chili garlic sauce to the mixture – it’s even better that way!
• Try subbing the broccoli for Japanese eggplant cut into strips, or even with a mix of veggies and tofu cubes.
• You can use white rice in place of brown rice.
• Add water chestnuts or any of your favorite vegetables to bulk this up – or add some air fryer tofu.

I’ve been turning to my book, The Easy Vegan Cookbook, a ton for quick and easy Asian recipes. Since I can’t have gluten anymore it’s much easier to make takeout at home.

How do I make it gluten-free?

Just make sure to get gluten-free soy sauce or gluten-free tamari. If you are making this for a gluten-free friend, please make sure it’s clearly marked on the label.

How do I make it oil-free?

This is easy! Just use water to saute and use either tahini or toasted sesame seeds instead of the sesame oil.

Don’t do any seeds or are allergic to sesame? The dish will still have a great flavor without it!

How do I make it less salty?

Use coconut amnios to get less sodium overall, or try cutting the soy sauce in half

Can I Use Frozen Broccoli in this Stir-Fry?

You sure can. This is an easy recipe and I want you to have choices.

If you are using frozen broccoli, you can even thaw it out in the fridge to speed up dinner a little more.

Find More Recipes Like This

I know all of you don’t have The Easy Vegan Cookbook yet, so here are some you can make right now.

I love these recipes: Instant Pot Vegetable Dumplings, Butternut Squash and Kale Lo Mein With Crispy Tofu, and Super Easy Tofu Stir-fry.

Looking for a perfect dessert for this dinner? Try my Plant-based London Fog Ice Cream!