This easy broccoli with garlic sauce stir fry recipe is perfect for you if you want to make a quick and easy weeknight recipe. This dish is less expensive than Chinese takeout and probably faster to get on the table!
It only takes 10 minutes of prep time required before dinner starts cooking in the pan, this broccoli with garlic sauce stir fry will be ready faster than you’ll know it! Plus, there are gluten-free, soy-free, and oil-free options if you need them.
What is garlic sauce Made Of?
This simple recipe calls for some basic ingredients like fresh broccoli florets and a super-easy sauce. This one starts with soy sauce, a sweetener, sesame oil, chili pepper flakes, and of course – garlic! It’s really a basic brown stir-fry sauce with extra garlic and some spicy red pepper flakes.
Tips for buying fresh garlic
- Make sure the cloves are firm and the head does not collapse when you squeeze it
- If it feels hollow or too light it is old
- If the garlic is sprouted it is also old
- Make sure it’s dry and not moist and there is no sign of mold
- Store in a dark place at room temperature
Ingredients you need to make takeout dish
For the stir fry sauce, which is a basic brown sauce, you’ll need vegetable broth or water, soy sauce, (use a gluten-free brand soy sauce or coconut aminos instead) a sweetener such as agave nectar, brown sugar, or maple syrup, sesame oil, fresh garlic cloves, and red pepper flakes.
You’ll thicken the sauce with organic cornstarch or arrowroot so it’s thick like the kind that you get at your favorite Chinese restaurant.
Of course, you need fresh or frozen broccoli florets and some water or oil to saute. It’s best to NOT use olive oil. Also if you use fresh, trim broccoli into florets.
Then just serve up with some steamed brown rice, or try red rice or black rice to change it up a little.
Cooking the broccoli with hot garlic sauce
Mix all the sauce ingredients in a measuring cup or my favorite OXO dressing shaker.
Heat the vegetable oil or 1/4 cup of water in a wok, large skillet, or stir-fry pan over medium-high heat.
Once the pan is hot add the broccoli crowns and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets), giving a quick stir every few minutes
Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch slurry into the leftover sauce until there are no lumps then add that to the pan.
Cook until you have a thick sauce, about 3 to 5 minutes. Serve over rice.
Recipe Tips & Substitute Options
- If you like yours extra-saucy go ahead and make a double batch of the sauce.
- Make the garlic sauce in the morning and steam the broccoli the night before. Then you grab them from the fridge and stir-fry when you come home!
- Also if you tend to overcook broccoli you can steam it, then toss in the sauce in the pan to make it perfect.
- Don’t have any chili flakes? Add some chili garlic sauce to the mixture – it’s even better that way!
- Try subbing the broccoli for Japanese eggplant cut into strips, or even with a mix of veggies and tofu cubes.
- You can use white rice in place of brown rice.
- Add water chestnuts or any of your favorite vegetables to bulk this up – or add some air fryer tofu.
I’ve been turning to my book, The Easy Vegan Cookbook
How do I make it gluten-free?
Just make sure to get gluten-free soy sauce or gluten-free tamari. If you are making this for a gluten-free friend, please make sure it’s clearly marked on the label.
How do I make it oil-free?
This is easy! Just use water to saute and use either tahini or toasted sesame seeds instead of the sesame oil.
Don’t do any seeds or are allergic to sesame? The dish will still have a great flavor without it!
How do I make it less salty?
Use coconut amnios to get less sodium overall, or try cutting the soy sauce in half
Can I Use Frozen Broccoli in this Stir-Fry?
You sure can. This is an easy recipe and I want you to have choices.
If you are using frozen broccoli, you can even thaw it out in the fridge to speed up dinner a little more.
Find More Recipes Like This
I know all of you don’t have The Easy Vegan Cookbook yet, so here are some you can make right now.
I love these recipes: Instant Pot Vegetable Dumplings, Butternut Squash and Kale Lo Mein With Crispy Tofu, and Super Easy Tofu Stir-fry.
Looking for a perfect dessert for this dinner? Try my Plant-based London Fog Ice Cream!
Quick and Easy Broccoli with Garlic Sauce
Ingredients
- 1 tablespoons olive oil or vegetable oil (water saute to make oil free)
- 6 cups broccoli florets or 1- 1 lb/454g bag frozen
- 1 tablespoon cornstarch
Sauce ingredients
- 1/2 cup vegetable broth or water
- 2 tablespoons soy sauce (*use a gluten-free brand or **use coconut aminos instead)
- 2 tablespoons agave nectar or maple syrup/date syrup/brown sugar
- 1 tablespoon sesame oil (can sub tahini, toasted sesame seeds or just leave out)
- 3 cloves garlic minced
- 1 to 2 teaspoons red pepper flakes depending on how hot you like it – can sub chili garlic paste
Instructions
- Mix the sauce ingredients in a measuring cup and set aside.
- Heat the oil or water in a wok or large saute pan over medium-high heat.
- Once the oil is hot add the broccoli and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets)
- Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch into the leftover sauce until there are no lumps then add that to the pan.
- Cook until the sauce thickens, about 3 to 5 minutes. Serve over rice.
- If you like yours extra-saucy go ahead and make a double batch of the sauce.
Sye says
The sauce looks yummy and versatile. How long does it last in the fridge?
Thanks!
Kathy Hester says
I’ve never kept it for long, but I think up to 3 days at least.
Dianne's Vegan Kitchen says
Broccoli with garlic sauce is one of my favorites, too. Your version looks so much better than the local Chinese restaurant’s does!
Becky Striepe says
Ooh this looks so good! I love broccoli with garlic sauce and totally order it whenever we get delivery. Now I can save a buck!
Kristina says
oooh, that garlic sauce sounds fantastic. I love broccoli – saving this one to make soon!
Johanna says
Just made and ate this -delicious! I’m not fond of cooked broccoli but eat it because it’s good for me. But smothered in this spicy, garlicky sauce it’s great! I added capsicum and mushrooms for extra veggie goodness.
Tamara says
So good, served with tofu. Definitely adding to my rotation
Jane Malamisura says
Tried this today and it was delicious! This is my favorite Chinese delivery dish and thrilled to be able to make it myself now!
Nora says
I made this last night, and it was excellent! I added mushrooms and soy curls, and I’ll definitely be making it again soon. Thanks for the great recipe!
I'na says
I made this last night and added squash and zucchini. It was great. It was so good, I made more for my bf to take to work for lunch. I will definitely make again and invite my non-vegan friends over for dinner. ????
Thank you for sharing.
Jordyn S. says
I’ve made this 3 times in the last couple weeks! My boyfriend claims, “This is the best sauce of all time.” 🙂 We usually add a little extra maple syrup so it’s sweeter!
MGD says
This was delicious! Directions are a little unclear, though. First step is to mix all of the sauce ingredients together, so I added the vegetable oil to the sauce. Second step is to sautée broccoli with the oil 🙂 Maybe others caught this by reading ahead, but I wanted to flag it just in case. That aside, this is a great recipe and we will definitely be making again.
JoAnn M Lakes says
I just made a batch of brown rice in the instant pot and as a reward to myself, this recipe has lunch written all over it! THANKS
Karissa says
Made this last night and it was really good! Might add a little more maple syrup next time, just to make it a little sweeter for my taste, but it was amazing! I can’t wait to make it again.
Charles says
My new favorite recipe! I added baked tofu, but otherwise stuck to the recipe as written, and the sauce was amazing! Thanks for the post!
Brooks Jones says
Made this tonight–so easy and so good! I doubled the sauce and added sliced mushrooms and ham-flavored seitan. Even the meat-eaters in my house wanted seconds! Will definitely make again.
Nicola Herinkova says
The sauce ingredients don’t seem to be listed anymore, only oil, broccoli and cornstarch.
Maybe they could be added back on?
Kathy Hester says
Fixed!
Kelli says
I’m not seeing the sauce recipe anywhere, help!
Kathy Hester says
It’s fixed now!
Kelli says
Thank you Kathy!!
Barb says
Fabulous
Kat says
I’ve been significantly reducing my meat consumption and happened to have a beautiful head of freshly-harvested broccoli just waiting to be prepared in a recipe like this. Delicious! I bet some blanched almonds or tofu would be amazing additions. Thank you 🙂
Juju says
Thanks for all the delicious add in I’ll be trying
Cindy says
Made this last night for an easy dinner. It was delicious!!! I will definitely make it again and use it with tofu as well as another person posted. Just stumbled on this site but will be taking a closer look today. Thank you.
Beth McCrea says
ADORE this recipe!
Just one note: In the recipe towards the top of the page (on my phone, I see the same recipe twice…I guess the second is showing it as it’s listed in the book…?), it includes the olive oil under the sauce ingredients, but it should be under the non-sauce ingredients as shown in the 2nd recipe.
LtUhura says
Quite good! My people don’t like too much spice (I do), so I’m glad I pulled back on the red pepper flakes, only using about 1/2 tsp. Otherwise, I followed this recipe to the T and it is a keeper. Thanks!
Tater says
My broccoli hating husband said “This is so good in spite of it being broccoli. I can’t stop eating it”
Thank you for another excellent recipe!
tina says
mine never got thick…did I do something wrong?
Kathy Hester says
Did you add the cornstarch? You can always mix extra cornstarch in some water and add it.
Brenda says
We have made this numerous times. Delicious! We’ve also doubled the sauce and added fresh mushrooms, onion and zucchini.
Thank You Kathy!
Bridget Cohen says
This recipe is fantastic- quick and easy with ingredients I always have on hand. Did as others suggested and made double the sauce- next time I will add additional veggies to bulk it up a bit for my husband and son. Thanks for a great recipe!
Ryan says
Perfect! I followed the directions and doubled the sauce and added sliced bell peppers. Served over Thai rice noodles. Thank you Kathy!!!
Jbd says
To. Die. For! Needed to use up some broccoli. Came across this recipe and oh lordie was it good. Thank you. Its going to be a firm go to for me from now on. X
Donna @ Modern on Monticello says
This looks and sounds so yummy. I am glad you decided to share the recipe with us this week. Pinned. #HomeMattersParty
Patricia says
The easiest and best garlic sauce I’ve ever tried. Tastes exquisite. Thanks. I’ve used chicken instead of broccoli.
Cheri Rivera says
ALOHA FROM MAUI 🤙
I WAS LOOKING FOR A FAST N EASY PLANT BASED BROCCOLI RECIPE N I CAME AROUND YOUR BROCCOLI STIR FRY. IT HAD ALL THAT I ASK FOR N MORE IT WAS SO VERY TASTY (AKA ONO) IN HAWAIIAN
MUCH MAHALO FOR SHARING YOUR RECIPE. PS DO U HAVE TIKTOK ACCOUNT WANTED TO TAG YOU IN IT?
MINES IS CHERI_RIVERA WELL HAVE A BEAUTY OF A BLESSED DAY
Kathy Hester says
https://www.tiktok.com/@vegancookingwithkathy is my tiktok – can’t wait to see your vid!
Care says
Yum! This recipe is amazing! Really quick to make on a busy weeknight and tastes amazing! Even my meat loving husband loves this (although he said he would prefer to have a side of General Tso’s chicken’ with it next time)
This recipe will be a regular in my home!
Thanks so much!
Athena says
This recipe was a huge success! I used the water method to cook the broccoli and served it over potatoes since my husband isn’t a huge fan of rice. I substituted arrow root for the corn starch because my family has a corn allergy. (We avoid corn in all forms including the chemical forms.)