Asian Broccoli with Ginger, Soy and Sesame

Simple to make and so delicious, this Asian broccoli recipe is seasoned with garlic, ginger, soy sauce and sesame oil. Ready to serve in 10 minutes.

5 from 1 vote

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Course: Side Dish

Cuisine: Asian, Chinese

Diet: Vegan, Vegetarian

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 132kcal

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.

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.