Asian Broccoli with Ginger, Soy and Sesame
Last Updated on March 9, 2023 by Betty Davies
Seasoned with ginger, soy sauce and sesame, this Asian inspired broccoli recipe is perfect to serve alongside your favorite Chinese dishes. Quickly blanched before being tossed in a flavorful sauce in a skillet, this tasty vegetable side dish is ready to serve in just 10 minutes.
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This healthy Asian broccoli side dish is quick, easy and so delicious! Tossed in ginger, garlic, soy sauce and sesame oil, the broccoli is tender and flavorful, and ready to serve in just 10 minutes.
The bold flavors make this vegetable side dish a perfect accompaniment to your favorite Chinese mains.
Be sure to try my Roasted Balsamic Broccoli and Sautéed Broccoli with Garlic and Lemon too!
Why you will love this recipe!
- Simple to make: There’s nothing complicated about this recipe. Quickly blanche the broccoli then toss in the flavorful sauce to serve.
- Everyday ingredients: You can whip this dish up without much notice as you’ll probably have the ingredients to hand already in your pantry.
- Healthy: Broccoli is a great veggie to include in a well balanced diet. Packed with vitamins, minerals and antioxidants, this recipe is also low in fat and calories.
- Nutritional info: This Asian broccoli side dish is vegan and dairy-free.
Ingredients
- Broccoli: This recipe uses one medium head of broccoli and serves two. You can easily double the recipe if you are serving more.
- Ginger and garlic paste: These add a nice warm flavor and are key ingredients in Asian cuisine.
- Sesame oil: Sesame oil adds a nice nutty flavor and also helps the other flavors penetrate the broccoli.
- Soy sauce: A must in Chinese cooking! The salty and umami flavors are wonderfully rich.
- Chili flakes: These are optional, add as much or as little as you like for a kick of heat.
- Sesame seeds: Finish the dish with a sprinkle of sesame seeds for crunch and flavor.
How to make Asian Broccoli
Be sure to scroll down for the full recipe!
- Cook the broccoli in boiling water and place in iced water (photo 1).
- Combine the ginger, garlic, soy and sesame oil in a skillet (photo 2).
- Toss the broccoli in the sauce and serve (photo 3).
Recipe Variations
I like to use garlic and ginger paste when I make this Asian broccoli recipe as they mix in well with the soy to create a smooth sauce. If you use fresh, mince / dice it as finely as you can and saute it for a little longer so that it is not raw and overpowering.
Make this recipe gluten-free and lower in sodium by swapping the soy sauce for tamari.
Frequently Asked Questions
I like to quickly blanch the broccoli in boiling water, then plunge into iced water. This helps it to keep a vibrant green color. Take care not to boil it for too long, or you can overcook it and it can become mushy, it only needs a minute or two.
If you want to skip the step of blanching, you can stir fry the broccoli in the ginger and soy sauce for longer til tender.
The stalks of broccoli are edible and have a great flavor, you certainly can use them, along with the florets, in this recipe. Cut the stalk into long thin strips (julienne) and cook along with the florets.
Yes! You can easily add protein to the broccoli to make a full meal in minutes! Stir fry chicken or beef strips in the soy sauce mixture, then simply stir in the blanched broccoli to heat it through. Serve over rice, quinoa, noodles or couscous.
Serving Suggestions
This Asian broccoli recipe is great served alongside Chinese and Asian main dishes. Try it with some of these favorites:
Make Ahead, Storage and Reheating
This Chinese broccoli recipe is best served as soon as it’s made so that it stays nice and crisp. It will keep well covered in the fridge for a day or two if you have leftovers.
Recipe Notes and Tips
- Cut the florets into similar sized pieces so that the cook evenly.
- I prefer to blanch the broccoli quickly in boiling water, then place in iced water to stop the cooking process quickly. This helps to keep it crunchy and a vibrant green color. You can stir fry it directly in the sauce if you prefer.
- Once the broccoli has fully cooled in the iced water, drain it in a sieve or colander to remove as much excess water as possible. Don’t stir fry it without draining it or it can become soggy.
- Use as much or as little chili flakes as you like, depending on your tolerance for spicy foods.
This simple Asian broccoli recipe is such a quick and easy side dish that doesn’t lack in flavor. Ready to serve in minutes, the ginger, soy and sesame stir fry sauce is wonderfully vibrant.
More Asian Side Dishes
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Asian Broccoli with Ginger, Soy and Sesame
Ingredients
- 1 head broccoli
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- pinch dried chili flakes (optional)
To serve (optional)
Instructions
- Cut the broccoli into bitesized florets.
- Bring a pot of cold water to the boil. Add ice and cold water to a bowl and set to one side.
- Once boiling, add the broccoli and cook for 2 minutes.
- Drain the broccoli and quickly place in the iced water for 2 to 3 minutes. Drain and set to one side.
- Put a skillet on a medium heat on the stovetop and add the garlic paste, ginger paste, sesame oil, soy sauce and chili flakes if using. Heat and stir til well combined.
- Add the broccoli to the skillet and toss to coat in the sauce.
- Serve with a sprinkle of sesame seeds and chili flakes.
Notes
- Cut the florets into similar sized pieces so that the cook evenly.
- I prefer to blanch the broccoli quickly in boiling water, then place in iced water to stop the cooking process quickly. This helps to keep it crunchy and a vibrant green color. You can stir fry it directly in the sauce if you prefer.
- Once the broccoli has fully cooled in the iced water, drain it in a sieve or colander to remove as much excess water as possible. Don’t stir fry it without draining it or it can become soggy.
- Use as much or as little chili flakes as you like, depending on your tolerance for spicy foods.
