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This Broccoli with Garlic Sauce is proof that vegetables don’t have to be boring. With just a handful of pantry staples, you can turn fresh broccoli florets into a crave-worthy side dish bursting with Chinese-inspired flavor.
If you’re looking for new ways to get your veggies in, look no further. This broccoli is just as easy as our Pan Fried Asparagus, but it’s coated in an unbelievably flavorful garlic sauce that pairs well with several of our favorite Chinese-inspired vegan recipes.
It’s the perfect veggie side for rice bowls, stir-fries, or garlic noodles, but don’t be surprised if you eat it straight from the stovetop.
Table of Contents
Ingredients You’ll Need
- Broccoli florets: This recipe was developed with fresh broccoli florets. Frozen broccoli should work, too, but skip the blanching or steaming step. Remember that the broccoli will be softer in texture.
- Garlic: Infuses the dish with aromatic flavor. Don’t skimp – it’s the foundation of the entire dish!
- Soy sauce: Or umami if gluten-free, this umami-packed ingredient adds so much flavor and necessary salt.
- Rice vinegar: Balances the richer ingredients in the sauce with a burst of bright acidity.
- Brown sugar: Adds a subtle sweetness that rounds out the saltiness.
- Toasted sesame oil: A little goes a long way, but it adds a subtle nutty flavor to the overall dish.
- Cornstarch slurry: A simple combination of cornstarch and water helps to thicken the sauce and stick to the broccoli florets.
- White pepper: In addition to regular salt and black pepper, white pepper adds a mild, earthy heat.
Equipment Needed
- Large pot
- Steamer basket (optional)
- Large skillet or work
- Spatula
How to Make Broccoli with Garlic Sauce
- Blanch or steam the broccoli. This should take just 2 to 3 minutes. You’ll know the florets are ready when they’re bright green and tender. We’ll finish cooking them in the wok. Drain and set aside.
If needed, check out this helpful guide: How to Blanch Broccoli. - Sauté the garlic. Heat the oil in a large skillet or wok over medium heat. Once hot, add the garlic and sauté, stirring constantly, for about 30 seconds, or until fragrant. Be careful not to let it burn!
- Add the sauce ingredients. Stir in the white pepper, soy sauce, vinegar, sugar, sesame oil, and 1/4 cup water. Bring the mixture to a simmer.
- Thicken the sauce with cornstarch. Once simmering, stir in the cornstarch slurry and cook for another minute, or until the sauce thickens and becomes glossy.
- Add the broccoli. Toss in the broccoli and stir to coat evenly. Let it cook for another minute to soak up the sauce and become fork-tender.
- Season and serve. Taste and season with salt and black pepper as needed. Serve immediately while hot, as desired. Enjoy!
Serving Suggestions
If you can resist eating it straight from the pan, there are several ways to enjoy this delicious veggie. Here are a few of our favorite ways to serve it:
- Over a bowl of steamed rice with Sesame Tofu or Mapo Tofu.
- Tossed with chewy noodles, like these crave-worthy Spicy Chili Crisp Garlic Noodles or Vegan Beef Lo Mein.
- As a sidekick to hearty favorites like Tofu Musubi, Teriyaki Tofu Bowls, or Vegan Salmon.
Storage Instructions
Allow the broccoli to cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
Reheat in a hot skillet or microwave until warmed through. The broccoli will be softer when enjoyed as leftovers, but it will be even more flavorful!
More Broccoli Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Broccoli with Garlic Sauce Recipe
- Diet: Vegan
Description
This Broccoli with Garlic Sauce is proof that vegetables don’t have to be boring. With just a handful of pantry staples, you can turn fresh broccoli florets into a crave-worthy side dish that’s bursting with Chinese-inspired flavor.
Ingredients
- 1 large head of broccoli (about 4 cups florets)
- 2 tablespoons neutral oil
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon toasted sesame oil
- 1/8 teaspoon ground white pepper
- 1/4 cup water
- Cornstarch slurry: 1 tbsp cornstarch mixed with 2 tbsp water
- Salt and pepper, to taste
- Toasted sesame seeds, for garnish
- Optional: chili flakes or chili crisp
Instructions
- Blanch or steam the broccoli. This should take just 2 to 3 minutes. You’ll know the florets are ready when they’re bright green and tender. We’ll finish cooking them in the wok. Drain and set aside. If needed, check out this helpful guide: How to Blanch Broccoli.
- Sauté the garlic. Heat the oil in a large skillet or wok over medium heat. Once hot, add the garlic and sauté, stirring constantly, for about 30 seconds, or until fragrant. Be careful not to let it burn!
- Add the sauce ingredients. Stir in the white pepper, soy sauce, vinegar, sugar, sesame oil, and 1/4 cup water. Bring the mixture to a simmer.
- Thicken the sauce with cornstarch. Once simmering, stir in the cornstarch slurry and cook for another minute, or until the sauce thickens and becomes glossy.
- Add the broccoli. Toss in the broccoli and stir to coat evenly. Let it cook for another minute to soak up the sauce and become fork-tender.
- Season and serve. Taste and season with salt and black pepper as needed. Serve immediately while hot, as desired. Enjoy!
Notes
- Storage: Allow the broccoli to cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
- Reheating: Warm in a hot skillet or microwave until warmed through. The broccoli will be softer when enjoyed as leftovers, but it will be even more flavorful!
