For this Quick and Easy Broccoli with Garlic Sauce Recipe, you can make the garlic sauce in the morning and even prepare the broccoli the night before if you want. Just think about it, once the sauce is made, you only have to deal with 2 other ingredients when you come home!
Today I’m making my favorite quick and easy dish, Broccoli with Garlic Sauce.
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.
What is Garlic Sauce Made Of?
As many Asian sauces, this one starts with soy sauce, a sweetener, sesame oil, chili pepper flakes, and of course – garlic!
Is Garlic Sauce at Chinese Restaurants Vegan?
While it is in most cases, it’s best to ask if it’s vegetarian or if it can be made vegetarian. Why? Many Chinese Restaurants will add chicken stock to thin sauces or in their homemade sauces.
Does Chinese Garlic Sauce have Gluten?
Look for labels that clearly state gluten-free!
Where Can I Get More Easy Vegan Asian Recipes?
I’ve been turning to my book, The Easy Vegan Cookbook, a ton for quick and easy Asian recipes. Since I can’t have gluten anymore it’s much easier to make it at home.
This Quick and Easy Broccoli with Garlic Sauce Recipe is from it, as well as Orange Ginger Cauliflower, Pepper Portabella, Szechuan Eggplant and Ann Oliverio’s Vegetable Fried Rice with Tofu.
All of these are from my favorite chapter, Speedy Stir-frys.
Find More Recipes Like This You Can See Right Now
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.
Quick and Easy Broccoli with Garlic Sauce
- 1 tablespoons olive oil or vegetable oil (***water saute instead)
- 6 cups broccoli florets or 1- 1 lb/454g bag frozen
- 2 teaspoons cornstarch
- 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
- 1 tablespoon sesame oil (***use tahini or leave out)
- 3 cloves garlic minced
- 1 to 2 teaspoons red pepper flakes depending on how you like it
- 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. Also, try making this with thin Japanese eggplant cut into strips or even with a mix of veggies and tofu cubes.