Simple Broccoli Stir-Fry

Article by Alice K. Thompson

Our stir-fry recipe brings out the very best of broccoli. High heat browns the tips of the florets for deep flavor; steam cooks the broccoli to crisp-tender perfection, developing its natural sweetness while leaving it jade green. Our sauce is a classic featuring soy sauce, garlic, ginger and a touch of both red pepper and sugar for balance. It's thickened with cornstarch, so it clings to the florets nicely and contributes stir-fry's signature glossiness. It’s fast, easy and delicious, and once you master the method, you can try it with other veggies or add a protein for heartiness.

How to Make Broccoli Stir-Fry Like a Pro

Our recipe developers are experts when it comes to both broccoli and stir-frying. Here’s what they want you to know for perfectly quick and easy results every time.

Start the rice first. White rice will take about 20 minutes, brown rice about 40, so get your rice going even before you start your stir-fry prep. Other quicker serving options include frozen rice, instant rice and noodles.

Cut even florets. Similarly sized pieces are key: They’ll cook and sear at the same rate. Some florets will be perfectly sized, although larger ones are best halved or even cut into thirds.

Use the stem. If you’re a stem convert, you already know how wonderfully sweet and crunchy this broccoli heart is. If you’re not yet, stir-fry is a great way to try it.

Choose the right pan. Stir-frying and woks evolved together, so it’s no surprise a wok is the best choice for the job: Its increased surface area gets heat evenly to your ingredients, and its sloping sides make tossing ingredients easy. But you can also use a cast-iron skillet or a sturdy nonstick skillet for excellent results.

Choose your stirrer. A wok spatula known a chuan is designed with a wide head, curved lip and longer handle to make stir-frying a breeze. But you can also use a wide spatula (like a pancake turner) or even a hefty wooden spoon.

Have ingredients lined up. Stir-frying goes quickly, so have your ingredients prepped and premeasured before you spark up the stove. If you’re right-handed, it’s easiest to have them on your left; if you’re left-handed, the right will be more convenient.

Serve immediately. The flavor, texture and aroma of a stir-fry is always best immediately after it’s cooked so don’t wait around — dig in!

Serving and Garnishing Options

Adding a protein or garnish is an easy way to customize your dish. Here are our top suggestions.

• Strips or nuggets of tender, quick-cooking proteins like tofu, chicken, pork or shrimp. Just stir-fry them in oil first, before you cook the broccoli, then add them back to the wok with the stir-fry sauce.

• Thin slices of red, yellow or orange bell pepper added along with the florets for a burst of color.

• Can’t get enough of chili crisp? Add a spoonful to the wok along with the sesame oil.

• A garnish of chopped peanuts, cashews or other nuts or white or black sesame seeds. You can leave them raw or toast them depending on your preference.

• A sprinkle of fresh chopped herbs like cilantro, chives or basil just before serving adds fresh flavor and aroma.

• Add another scallion or two. Slice them on the bias and sprinkle them on just before serving for an eye-catching garnish.

• Lemon or orange zest removed in thin strips with a zester can add color, flavor and aroma to your stir-fry as a last-minute garnish.

More of Our Favorite Stir-Fry Recipes

Chicken and Broccoli Stir-Fry, with over 700 five-star reviews — need we say more?

Thai Shrimp Stir-Fry with Tomato and Basil brings together some not-to-be-missed flavors in one easy one-pan meal.

Cumin Beef Stir-Fry is quick and tasty and could be your new go-to recipe for skirt steak.

Make-ahead Easy Stir-Fry Sauce is perfect for streamlining weeknight meals.