Easy Vegan Garlic Broccoli Stir Fry
This delicious and easy garlic broccoli stir fry uses very few ingredients and is ready in 15 minutes. Wholesome and so good.
Equipment
- 1 Skillet
- 1 Chef's Knife
Ingredients
- 1 head broccoli
- 1 tbsp. olive oil
- 3 cloves garlic minced
- 2 tbsp. soy sauce
- 2 tbsp. chilli garlic sauce
- ½ tsp. black pepper
- ½ tsp. red pepper flakes optional, for heat
Instructions
- Start by cutting the broccoli into small florets. If using the stalks, peel and slice them thinly so they cook evenly. Wash and dry everything. If I am in a rush I microwave the broccoli florets on high for a minute and a half. That way they get tender yet retaining their crispness. Then the stir fry is super quick.
- Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the minced garlic and stir for about 30 seconds until fragrant.
- Toss in the broccoli florets and stir-fry for 4-5 minutes, stirring often so they cook evenly. Add the soy sauce, chili garlic sauce, black pepper, and red pepper flakes (if using). Add salt knowing that the sauces already have salt in them.
- Toss well. Stir fry for another 2 minutes until the broccoli is just tender but still bright green. If you like broccoli even more tender, you can cover the pan and let it cook under steam.
- That’s it. Your delicious and simple broccoli stir fry is done. It tastes delicious and is low carb and low calorie. Perfect side.
Video
Notes
1. Cut the broccoli into even-sized florets so it cooks evenly.
2. Don’t overcook. Broccoli tastes best when it’s tender but retains a slight bite to it.
3. I love using both the sauces for a balanced taste. But feel free to use any other sauce that you like.
4; If you like a little crunch, toss in some roasted peanuts or cashews at the end.
5. Leftovers keep well in the fridge for 2-3 days in an airtight container. Reheat in a pan and consume.
6. You can also serve with crispy tofu and some rice. It is delicious.
2. Don’t overcook. Broccoli tastes best when it’s tender but retains a slight bite to it.
3. I love using both the sauces for a balanced taste. But feel free to use any other sauce that you like.
4; If you like a little crunch, toss in some roasted peanuts or cashews at the end.
5. Leftovers keep well in the fridge for 2-3 days in an airtight container. Reheat in a pan and consume.
6. You can also serve with crispy tofu and some rice. It is delicious.