This Garlic Broccoli Stir Fry Recipe is a super quick 10 minute dinner that’s light, fresh and veggie packed.
Broccoli Stir Fry Recipe
Truthfully, when I whipped up this broccoli stir fry I was going for a Broccoli in garlic sauce kind of dish that could replicate one of my go-to takeout orders.
While it missed the mark on being an exact copycat recipe, this broccoli stir fry certainly packs a garlicky kick, and combined with the freshness of the veggies, this stir fry is a winner for me. The hint of lime at the end really perks up all of the flavors in this stir fry.
I served this with rice and since the rice was already made ahead of time, this was such a quick and easy meal. I use my rice cooker to make all of our rice and I love it because it’s so quick, easy and un-screw-up-able.
To make this even quicker of a meal, I took a shortcut and used a 12 oz. bag of fresh steamable broccoli in the produce aisle (not frozen).
How to Customize this Broccoli Stir Fry Recipe
- Substitute the peppers. Use red, yellow or orange bell pepper interchangeably. Green bell pepper can be used, but the others tend to be sweeter and better suited for this dish.
- Add Baked Tofu. This stir fry is pretty light, so adding in some baked tofu would add a little heartiness. Just add in the baked tofu towards the end just after adding in the sauce.
- Serve over rice noodles. I do think you’d need to double the sauce (note – I haven’t tried this myself and will update the post after I do!) so that the noodles would have plenty of sauce to soak into them, but this meal would be fantastic over rice noodles or lo mein noodles.
Broccoli Stir Fry Recipe
Ingredients
- 1 tbsp. Vegetable Oil
- 1/2 Red Onion thinly sliced
- 1 Orange Bell Pepper thinly sliced
- 12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section)
- Salt and Pepper to taste
- 1 cup Sugar Snap Peas
- 1 Green Onion chopped
- 1 tbsp. Sesame Seeds
- Juice of half a lime
Sauce:
- 5 Garlic Cloves minced
- 2 tsp. Sesame Oil
- 1/4 Cup Soy Sauce low Sodium
- 1/2 cup Vegetable Broth
- 2 tsp. Maple Syrup
- Salt and Pepper to taste
- 2 tsp. Corn Starch
Instructions
- In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well. Set aside.
- Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.
- Reduce to medium heat. Add sugar snap peas and sauce. Stir constantly and cook for another 3 minutes or so until sauce thickens slightly.
- Remove from heat. Stir in green onion, juice of half a lime and sesame seeds.
- Serve immediately over rice.
Video
Notes
Nutrition
This Stir Fry was so good. My meat eating husband loved it. I served it over cauliflower rice.
I added some unsalted peanuts along with the sugar peas and sauce – also added some cooked whole wheat thin spaghetti instead of serving on brown rice. I break the spaghetti before cooking (you wrap it in a towel and break on the edge of a table).
I also used more sauce as you suggested, with some chili paste added.
Great recipe – yummy! Thanks!
Sarah that is awesome!! I love it when people make it their own!
This is delicious. O e of my new favs. I used quinoa instead of rice. Yum!
FYI – first time visitor…just to let you know that there are so many pop ups that it makes it almost unreadable. If things aren’t popping up, the page keeps shifting. I was lucky enough to quickly be able to push the print button so it opened up a new window. I also copied the link and tried to pin it on Pinterest but it froze my Pinterest app numerous times. I just bookmarked it in my browser.
In fact, I just had to X a pop up just now trying to write this comment. Not complaining, just giving feedback. 🙂 I’m using an iPhone with safari browser…not sure if that means anything
All that being said, I did print it and I’m making it this week :). It looks really good.