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Asian style broccoli in garlic sauce served with rice on a black plate
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Broccoli in garlic sauce

Broccoli in garlic sauce is an easy vegan Asian style stir fry recipe that gets ready in just 20 minutes. Serve it with some cooked jasmine or sticky rice and your quick vegan weeknight dinner is ready.
Course Main Course
Cuisine Asian, Chinese
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 84kcal

Equipment

Ingredients

Instructions

  • Heat both the oils in a large wok or pan. Add broccoli florets, ginger, and garlic. Saute on high heat for 4-5 minutes or until the broccoli is cooked but still crunchy.
  • In a bowl, mix soy sauce, vinegar, water, brown sugar, white pepper, and red chili flakes. Add this blend to the wok and mix everything. Cook until the sauce starts boiling.
  • In a bowl mix cornstarch with around 2 tablespoons of water. Keep this cornstarch slurry aside.
  • When the water in the wok starts boiling, push the broccoli florets to the side so that water comes in the center of the wok. Add cornstarch slurry to this boiling water and stir continuously until it starts thickening.
  • Once the sauce thickens mix everything until the sauce evenly coats all the florets. Turn off the heat.
  • Serve hot with steamed jasmine rice, sticky rice, or noodles.

Notes

  1. Don't overcook the broccoli, it should be crunchy.
  2. If you don't like a lot of garlic in your food reduce its quantity in the dish.
  3. For me, the savouriness of soy sauce is enough in this dish, if it's not for you, add some salt to taste.
  4. Don't stop stirring the sauce for around a minute after adding cornstarch slurry to avoid lump formation.
  5. More recipe tips and tricks are shared in the post above. Please follow them to make this recipe.

Nutrition

Calories: 84kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Sodium: 179mg | Potassium: 380mg | Fiber: 3g | Sugar: 3g | Vitamin A: 783IU | Vitamin C: 102mg | Calcium: 61mg | Iron: 1mg