This Asian broccoli stir fry is quick, simple, and packed with flavour — a family favorite!
This Asian broccoli stir fry is one of my favourite ways to prepare broccoli. It comes together fast, uses pantry staples, and tastes far more exciting than plain steamed florets.
While steamed broccoli is great, this stir fry is a welcome change when you want something with bold, savory notes. The sauce is the star here — bright, slightly sweet, and perfectly balanced with soy and sesame.
I often serve this with Asian-inspired mains, but it also pairs well with many other dishes — it’s versatile enough to accompany almost any meal.
The sauce mixes up in minutes, and the full recipe only takes about 10 minutes active time to make. It’s a great weekday side when you want flavor without fuss.
Serve with
- Korean Ground Beef
- Spicy Mongolian Beef and Pineapple
- Slow Cooker Teriyaki Chicken
Do you need to boil broccoli before stir-frying?
No — you don’t need to boil broccoli before stir-frying. Parboiling can lead to overcooked, mushy florets. For the best texture, stir-fry broccoli until it is tender-crisp and bright green.
If you prefer softer broccoli, simply cook it a couple of minutes longer after it reaches the tender-crisp stage, but avoid prolonged cooking to retain color and nutrients.
A quick stir-fry keeps the broccoli crisp and flavorful while letting the sauce cling to each floret.
Tips for success
- If you don’t have hoisin, oyster sauce is a suitable substitute and will still give a rich, savory finish.
- Use a soy sauce you enjoy — some are saltier than others, and the flavor shows through in this simple sauce.
- To turn this into a main dish, add cooked protein such as chicken, beef, or shrimp. If you add meat, double the sauce so there’s enough to coat everything.
More side dish ideas
- Mashed Carrots and Turnips
- Roasted Baby Potatoes with Rosemary and Garlic
- Broccoli Salad
- Easy Cucumber Salad
- Maple Bacon Roasted Brussels Sprouts
Asian Broccoli Stir Fry
A quick, flavorful side dish that comes together in minutes — perfect for busy weeknights.
10 minutes
5 minutes
15 minutes
Ingredients
- 1/2 cup chicken or vegetable broth
- 4 teaspoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons olive oil
- 4–5 cups broccoli florets (2–3 stalks)
- 2 cloves garlic, minced
Instructions
- In a small bowl, whisk together the broth, soy sauce, hoisin, sesame oil, and cornstarch until smooth.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the broccoli and stir-fry 4–5 minutes until bright green and tender-crisp. Cook a little longer if you prefer softer broccoli.
- Add the garlic and stir-fry about 1 minute until fragrant.
- Pour the sauce over the broccoli and toss to coat thoroughly.
- Simmer 1–2 minutes until the sauce thickens and heats through. Serve immediately.
Notes
Serve as a side or add cooked chicken, beef, or shrimp to make it a main. If adding meat, increase the sauce so everything is well coated.
Source: Adapted from Mel’s Kitchen Cafe.
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Silicone Spatula Set -
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Garlic Press
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Nonstick Saute Pan
Nutrition Information:
Yield:
6
Serving Size:
1/6 recipe
Amount Per Serving:
Calories: 248Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 570mgCarbohydrates: 40gFiber: 17gSugar: 8gProtein: 16g
Nutrition information is an estimate based on the ingredients used.