Easy Broccoli Stir Fry
/I have this problem when I make stir fry.
It’s never that good. Okay, it’s edible, but it’s nothing to write home about.
The main reason is because I always think I can just whip it together without a recipe. Add a bunch of fresh veggies, cook some rice noodles, add a little sauce…stir fry!
So what’s the problem? The problem is with the sauce—or lack thereof.
And not enough sauce leads to bland stir fry. And really, I wouldn’t even call it “sauce.” I totally wing it, throwing some of this and some of that in the pan while the veggies cook. Clearly not enough of either this or that.
So now that I’ve told you how I’m the worst stir fry maker ever, are you ready for me to convince you that you need to make this stir fry recipe tonight?
Reason being: I actually made sauce and there was plenty of it.
So much in fact that the broccoli ended up juicy. Not mushy. Juicy.
Stir fry problem solved. I’ve made this for dinner 3 times in 2 weeks, which is a complete rarity since I’m always testing and making new things.
Another great thing about this recipe is that it will work with whatever protein you like. We’ve been enjoying it with grilled tofu that I stir in with the carrots and garlic at the end of cooking. But even without a protein, it’s incredibly filling all on its own.
Feel free to add fun things like water chestnuts, snow peas, edamame, bean sprouts, etc. Peanuts + cashews are definitely welcome as well.
Or, just keep it nice + simple.
Easy Broccoli Stir Fry
gluten-free, vegan // yields 3-4 servings
- 1, 8oz package Asian rice noodles
- 2 tablespoons unrefined coconut oil
- 3 teaspoons minced garlic
- 2 large heads of broccoli, cut into florets
- 2 medium red/orange bell peppers, thinly sliced
- 2 medium carrots, julienned
- optional toppings: sriracha, green onion, sesame seeds, toasted sesame oil, peanuts
for the sauce: This makes just under 1 cup of sauce and trust me, you’ll use it!
- 3 tablespoons tahini, or peanut butter
- 3 tablespoons gluten-free tamari, or soy sauce
- 3 tablespoons mirin, or other rice vinegar
- 3 tablespoons orange juice
- 4 teaspoons pure maple syrup
- 4 teaspoons grated ginger
Prep all veggies, garlic, and ginger before starting. Boil water for the noodles and prepare according to package directions.
Add all sauce ingredients to a jar, seal with a lid, and shake vigorously until combined. Set aside. Shake before pouring.
Heat a wok or a large sauté pan [at least 12-inches] over medium-low/low heat with 1 tablespoon of oil. Add the garlic and cook for about 3-4 minutes until light golden brown. [If it browns quickly or burns your heat is too high.] Stir frequently. Remove garlic with a spoon, allowing the oil to drain back into the pan, and place garlic in a bowl.
Add remaining 1 tablespoon [or so] of oil to the pan and place over medium-high heat. Once hot, add the broccoli florets and cook, stirring frequently, for about 8 minutes. Broccoli should turn vibrant green and just start to brown.
Place noodles back in their pot over medium-low heat with about 1/4 of the sauce. Stir every minute until hot then reduce heat to low. [Or, if you’d like to serve the noodles plain on the side heat in the pot with 1 tablespoon of coconut oil.]
Add the red pepper to the pan and stir for about 2 minutes. Reduce heat to medium and stir in the garlic and carrots. Pour about 1/2-3/4 of the sauce in the pan and let cook for about 1-2 minutes, until hot. Serve with noodles and pour remaining sauce left in the pan over each portion.
notes: This recipe moves quickly so be sure to have everything prepped and ready to go before you start.
I highly recommend a huge drizzle of sriracha over top.
Ashley
