Garlic Broccoli Bowl
Why this recipe works
- Fast cooking: High-heat stir-frying cooks the broccoli quickly while keeping it bright and lightly crisp.
- Aromatic base: Garlic and ginger flavour the oil before the broccoli goes in, giving the dish depth without a long cooking time.
- Balanced dressing: Soy sauce brings savoury depth, rice vinegar adds lift, and a little sugar rounds out the sesame finish.
Get the most out of this recipe
Ingredient notes
- Use the stalks well: Slice the broccoli stalks thinly so they cook at the same pace as the florets.
- Choose toasted sesame oil: Toasted sesame oil gives the dressing its nutty aroma; plain sesame oil will taste much milder.
- Adjust the tang: Rice vinegar keeps the finish gentle, while white wine vinegar gives a sharper edge if used as a swap.
Common mistakes
- Do not brown the aromatics: Garlic and ginger need only a short fry before the broccoli is added; keep them moving so they stay fragrant rather than bitter.
- Avoid crowding: Use a wok or a wide frying pan so the broccoli stir-fries instead of steaming.
- Stop while it still has bite: The dressing cooks briefly at the end, so the broccoli should be just tender before it is added.
Make-ahead tips
- Prep before heating the pan: Mix the dressing and cut the broccoli before you start; the stir-fry moves too quickly for prep during cooking.
- Best served fresh: The broccoli has the brightest colour and crispest texture straight from the wok.
- Reheat quickly: Warm leftovers in a hot wok or frying pan with a small splash of water to loosen the glaze without stewing the broccoli.
Serving ideas
- Serve with rice or noodles: The glossy soy-sesame dressing works especially well with steamed rice or simple noodles.
- Finish with sesame: Extra sesame seeds add a little crunch and reinforce the nutty flavour.
Equipment you'll need
Ingredients
Instructions
- In a small bowl, stir together the light soy sauce, rice vinegar, caster sugar, toasted sesame oil and sesame seeds until the sugar dissolves.
- Peel and finely slice the garlic, then peel and finely grate the ginger. Cut the broccoli into bite-sized florets and slice the stalk thinly so it cooks quickly.
- Heat the sunflower oil in a wok (or large frying pan) over high heat. Add the garlic and ginger and stir-fry for 20 to 30 seconds until fragrant, keeping it moving so it does not brown.
- Add the broccoli and stir-fry for 3 to 4 minutes until bright green and just tender with a little bite. Pour in the dressing and toss for 30 to 60 seconds until the broccoli is evenly coated and glossy.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat high and the broccoli moving so it stays bright and lightly crisp rather than stewing.
- If your broccoli is very thick-stemmed, slice the stalk extra thin so it cooks in the same time as the florets.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper tang.
- Replace caster sugar with honey for a rounder sweetness (note this makes the dish non-vegan).
- Replace sunflower oil with vegetable oil for a similar neutral stir-fry base.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat quickly in a hot wok or frying pan for 2 to 3 minutes until piping hot, adding a small splash of water if needed to loosen the glaze.
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Recipe overview
- Servings: 3 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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