This is a garlic-flavoured quick and easy stir-fried broccoli recipe. Serve it as a side dish or enjoy it as a healthy snack; either way, you will love it.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make
- Serving Suggestion
- Garlicky Stir Fried Broccoli Recipe
This stir fry is one of my favourite ways to eat broccoli. It is packed with nutrition, garlicky flavour and is so easy to make, from start to finish, it takes less than 30 minutes.
More Reasons To LOVE Broccoli Stir Fry
- requires minimal ingredients
- wholesome and fulfilling
- vegan and vegetarian
- healthy and nourishing
- gluten-free
Here, we have a time-saving, tasty, healthy vegetarian stir fry ! It requires just a few simple ingredients . Garlic, sesame oil, chilli, black pepper, and salt are all you need to season this delicious vegetable perfectly!
Nothing is more satisfying than having a bowl of stir-fried broccoli with my meals!
I love experimenting with broccoli. If you love broccoli too, like me, try my healthy broccoli soup , green pesto , chicken broccoli pasta , or the air fryer malai broccoli tikka . They are pretty amazing too!
Ingredients You’ll Need
- Broccoli: You can purchase pre-chopped broccoli florets or an entire head of broccoli and cut it into florets yourself.
- Garlic is the key ingredient in this stir-fry recipe to flavour the broccoli.
- Soy Sauce adds a delicious savoury flavour. Use light soy sauce.
- Seasoning: Salt, Black Pepper, Red Chilli Flakes
- Oil: Use sesame, groundnut, or light olive oil.
- Sesame Seeds add a subtle nutty taste and crunch to the broccoli. You can add sliced almonds or roasted peanuts also.
How To Make
Blanch Broccoli
- Cut broccoli head into florets. Rinse with water. Transfer florets to a bowl with the lid. Add hot water.
- Cover and let broccoli sit in hot water for 2 – 3 minutes.
- Fill a bowl with water and ice cubes. Transfer broccoli florets into it.
- After 2 – 3 minutes, drain all the water and transfer broccoli florets to a colander. They are ready for stir-frying.
Stir Fry Broccoli
- Heat oil in a frying pan. Add garlic, and fry it for a few seconds to infuse its flavour into the oil.
- Add chilli flakes, broccoli, salt, pepper, and soy sauce. Stir-Fry over high heat for 1 – 2 minutes.
- Add one tablespoon of water. Cover and cook broccoli precisely for 20 seconds.
Sprinkle sesame seeds, and stir-fried broccoli is ready to serve.
Serving Suggestion
Stir-Fried Broccoli makes an excellent vegetarian side dish for pasta main course, steaks, grilled meat, or soups .
You can serve it as a side dish with Asian dishes like chicken fried rice , chilli oil noodles , or kung pao chicken .
I enjoy it as a healthy and tasty snack between meals. It keeps me full and is an excellent way to include broccoli in my everyday diet.
More Vegetable Sides Recipe
- Healthy Vegetable Stir Fry
- Tofu Vegetable Stir Fry
- Air Fryer Green Beans
- Cabbage Coleslaw
- Beetroot Stir Fry
- Roasted Potato
Ingredients
- ▢ 200 gram broccoli florets
- ▢ 2 tablespoon sesame oil
- ▢ 1 tablespoon chopped garlic
- ▢ 1 teaspoon red chilli flakes
- ▢ 1 teaspoon light soy sauce
- ▢ Salt and black pepper to taste
- ▢ 1 tablespoon water
- ▢ 1 teaspoon white sesame seeds (til)
Instructions
- Cut broccoli head into florets. Rinse with water.
- Transfer florets to a bowl with the lid. Add hot water. Cover and let broccoli sit in hot water for 2 – 3 minutes.
- Keep a bowl filled with ice cold water ready. After two minutes, immediately transfer the broccoli to the ice cold water. This stops the cooking process and helps retain the green colour.
- After 2 – 3 minutes, drain all the water and transfer the broccoli florets to a colander. They are ready for stir-frying.
- For stir frying, heat oil in a frying pan. Add garlic, and fry it for 20 – 30 seconds to infuse its flavour into the oil.
- Add chilli flakes, broccoli, salt, pepper, and soy sauce. Stir-Fry over high heat for 1 – 2 minutes. Do not cook broccoli for too long.
- Sprinkle sesame seeds. Turn off the heat.
- Garlicky Stir Fried Broccoli is ready to serve.
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
Garlicky Stir Fried Broccoli Recipe
Equipment
- Mixing Bowl
- Chinese Wok
Ingredients
- 200 gram broccoli florets
- 2 tablespoon sesame oil
- 1 tablespoon chopped garlic
- 1 teaspoon red chilli flakes
- 1 teaspoon light soy sauce
- Salt and black pepper to taste
- 1 tablespoon water
- 1 teaspoon white sesame seeds (til)
Instructions
- Cut broccoli head into florets. Rinse with water.
- Transfer florets to a bowl with the lid. Add hot water. Cover and let broccoli sit in hot water for 2 – 3 minutes.
- Keep a bowl filled with ice cold water ready. After two minutes, immediately transfer the broccoli to the ice cold water. This stops the cooking process and helps retain the green colour.
- After 2 – 3 minutes, drain all the water and transfer the broccoli florets to a colander. They are ready for stir-frying.
- For stir frying, heat oil in a frying pan. Add garlic, and fry it for 20 - 30 seconds to infuse its flavour into the oil.
- Add chilli flakes, broccoli, salt, pepper, and soy sauce. Stir-Fry over high heat for 1 – 2 minutes. Do not cook broccoli for too long.
- Sprinkle sesame seeds. Turn off the heat.
- Garlicky Stir Fried Broccoli is ready to serve.
Video
Notes
Nutrition
Packed with good nutrients, rich flavour, and incredibly easy to make, this plant-based spinach soup is perfect for chilly days, meal prepping, or a healthy dinner.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Spinach Soup
- My Tried and True Tips
- Skinny Spinach Soup Recipe
This skinny spinach soup is not only a comforting meal for any time of year, but it also packs a nutritional punch. With its creamy texture and delicious flavour, you won’t miss the dairy at all.
Why You’ll Love This Spinach Soup
- Creamy without the cream : The soup gets its silky texture from cashews.
- Packed with nutrients : It is a powerhouse of vitamins and minerals.
- Customizable : You can tweak the seasonings, add more vegetables, or use different plant-based milks to suit your taste.
- Quick and easy : Ready in under 30 minutes, this soup is a fantastic weeknight dinner or a lunch option to make in bulk and freeze.
Ingredients You’ll Need
- Fresh Spinach for better nutrition value. You can also use frozen spinach.
- Other Green Vegetables like green peas, onion, spring onion, celery
- Aromatics: Garlic, Ginger, Thyme, Cumin Seeds
- Cashews give a creamy and velvety texture to the soup.
- Vegetable Stock or broth instead of water gives more flavour.
- Light Olive Oil to saute the aromatics and veggies.
- Seasoning of salt, and black pepper.
- A splash of coconut milk or cream right before serving.
Optional Garnishes:
- Fresh parsley – chopped, for freshness
- A swirl of coconut cream or cashew cream
- Toasted seeds or croutons – for added crunch
How To Make Spinach Soup
1. Sauté Aromatics
- In a large pot, heat the olive oil over medium heat.
- Once hot, add the minced garlic, ginger, celery, cumin, thyme, and diced onion.
- Sauté the aromatics for 2 – 3 minutes, or until soft and translucent.
- This step is crucial for building the depth of flavour in the soup.
2. Add Veggies
- Add the green onion, cashews, and peas to the pot. Saute for a minute.
- Now add chopped spinach leaves. Saute for a minute or till leaves become soft.
3. Add Stock
- Pour in the vegetable stock, ensuring the veggies are submerged.
- Bring the soup to a simmer and cook for 10 minutes over low heat.
4. Blend the Soup
- Remove the pot from the heat and let it cool slightly before blending.
- You can use an immersion blender for a smooth and creamy consistency, or transfer the soup in batches to a high-speed blender. Blend until completely smooth.
5. Add the Coconut Milk
- Return the blended soup to the pot (if using a stand blender) and stir in the coconut milk. You can adjust the consistency at this stage by adding more vegetable broth if needed.
- Add the salt, and pepper, to the soup. Stir well to combine. Taste the soup and adjust the seasonings as necessary.
Once your soup is at the perfect consistency, ladle it into bowls. Swirl in some coconut or cashew cream for an extra touch of creaminess. Garnish with fresh parsley, and top with toasted seeds, nuts, or croutons for a bit of crunch.
My Tried and True Tips
- Add Yukon Gold Potatoes : They are naturally creamy and will give your soup a smooth, creamy texture without needing any dairy.
- Blender vs. Immersion Blender : A high-speed blender gives you a super silky texture.
- Cashew Cream : Add a spoonful to the soup for additional creaminess.
- Season with Nutritional Yeast : If you like cheesy flavours, add a tablespoon of nutritional yeast for a savoury boost.
- Storage : Leftover soup can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
More Vegetable Soup Recipes
- Mushroom Soup
- Green Peas Soup
- Cauliflower Soup
- Green Goddess Soup
- Broccoli Almond Soup
- Creamy Zucchini Soup
- Lemon Coriander Soup
- Tomato Couscous Soup
Ingredients
- ▢ 1 tablespoon light olive oil
- ▢ 1 teaspoon cumin seeds
- ▢ 1 tablespoon minced garlic
- ▢ ½ tablespoon minced ginger
- ▢ ½ teaspoon thyme
- ▢ 1 stalk celery, finely chopped
- ▢ 1 stalk green onion, chopped
- ▢ 1 small size onion, finely chopped
- ▢ ¼ Cup green peas
- ▢ 6 – 8 chopped cashews
- ▢ 2 Cup spinach leaves (palak)
- ▢ 2 Cup vegetable stock ( get recipe )
- ▢ 1 teaspoon salt
- ▢ black pepper to taste
- ▢ 1 tablespoon coconut milk
Instructions
- In a large pot, heat the olive oil over medium heat.
- Once hot, add the minced garlic, ginger, celery, cumin, thyme, and diced onion.
- Sauté the aromatics for 2 – 3 minutes, or until soft and translucent. This step is crucial for building the depth of flavour in the soup.
- Add the green onion, cashews, and peas to the pot. Saute for a minute. Now add chopped spinach leaves. Saute for a minute or till leaves become soft.
- Pour in the vegetable stock, ensuring the veggies are submerged.
- Bring the soup to a simmer and cook for 10 minutes over low heat. Remove the pot from the heat and let it cool slightly before blending.
- You can use an immersion blender for a smooth and creamy consistency, or transfer the soup in batches to a high-speed blender. Blend until completely smooth.
- Return the blended soup to the pot (if using a stand blender) and stir in the coconut milk. You can adjust the consistency at this stage by adding more vegetable broth if needed.
- Add the salt, and pepper, to the soup. Stir well to combine. Taste the soup and adjust the seasonings as necessary.
- Garnish spinach soup with coconut or cashew cream. For a bit of crunch, top with toasted seeds, nuts, or croutons.
- Serve spinach soup warm.
Recipe Notes:
- If you’re using frozen spinach, make sure it’s fully thawed before adding.
- If you prefer a thicker soup, let it simmer for a few more minutes to reduce slightly. If you like a thinner soup, add more broth or water until the desired texture is reached.
- The coconut milk adds richness and a subtle sweetness that complements the earthiness of the spinach.
- Spicy Kick : For a little heat, add a pinch of cayenne pepper or red pepper flakes when seasoning the soup.
- Add Other Vegetables : Feel free to toss in some other vegetables like carrots, or zucchini to boost the flavour and nutrition.
- Use Different Greens : If you’re not a fan of spinach, try kale, chard, or arugula for a different flavour profile.
- Protein Boost : Add some cooked lentils, chickpeas, or tofu to make the soup more filling and add extra plant-based protein.
Nutrition
We follow a strict NO SPAM Policy
