Broccoli Stir Fry

Broccoli Stir Fry is a quick and easy 15-minute meal that is full of nutrients! Use a protein of your choice – here, I’ve kept it vegan and used tofu, but you could make this with shrimp, chicken, or even beef.  Serve it over noodles, rice, or on its own for a quick low-carb dinner.

Hey friends, I’m keeping it short and sweet this week. This Broccoli Stir Fry was our lunch today, and I couldn’t help but think how you probably have everything you need to make this in your fridge right now, so I thought I’d share it!

What I love about Broccoli Stir Fry!

What I like about this recipe is how adaptable it is (use any protein you like: tofu, shrimp, chicken, beef, etc.), and feel free to switch up the nuts. Here I’ve used cashews, but other nuts work well too!  I also love how quickly it comes together.

It would also work with other veggies as well. You get the idea. 🙂 We have a great selection of stir-fry recipes here!

Broccoli Stir Fry Ingredients

• Broccoli: Cut the broccoli into very small florets for quicker cooking. If using larger florets, you may need to add a splash of water and steam them covered for a bit.
• High-heat oil: I use peanut oil, but wok oil, avocado oil, coconut oil, or any other high-heat oil are options.
• Tofu: Use extra firm tofu so that it crisps up nicely. Substitute with shrimp, diced chicken, or thinly sliced beef.
• Cashews: Peanuts also work. Up to you!
• Shallot, garlic cloves, and ginger: For fragrant, aromatic flavor! Fresh is better than granulated garlic or ground ginger.
• Chinese cooking wine: Optional, but adds a lovely acidity to enhance the flavors of the dish.
• Dried red Chinese chiles: Or use arbol chilies. Thai chilies can be used, but they may be too hot.
• Stir fry sauce: Soy sauce (or gluten-free liquid aminos), maple syrup (or honey), rice vinegar, sesame oil, chili paste (or sriracha), and white pepper (optional). White pepper is often associated with Chinese cooking and has a distinct flavor that is floral, fermented, and earthy.
• For serving: Jasmine rice or rice noodles, toasted sesame seeds, furikake, chili flakes, chili garlic sauce, or sriracha.

Choosing Your Protein

• Tofu: Use extra firm tofu. Press tofu and pat dry. Cut into 1-inch cubes. Heat oil in a skillet or wok over medium. Sprinkle the oil with salt and pepper and swirl. Add tofu and let sit (without fiddling!) for 5 minutes to develop a crust. Turn it over and crisp the other side.
• Shrimp: Use whole peeled shrimp and pat dry. Heat oil in a skillet or wok over medium, season with salt and pepper, and swirl. Add the shrimp and stir fry until cooked through. It should be pinkish-white with a slight "C" shape.
• Chicken: Use 3/4-inch cubed chicken. Gently pat dry. Heat oil in a skillet or wok over medium. Sprinkle the oil with salt and pepper and swirl. Add the chicken and cook through.
• Beef: Use thinly sliced beef. Pat dry and heat oil in a skillet or wok over medium. Add salt and pepper to the pan and swirl. Add the beef and stir fry until cooked to your preference.

The Secret to Bright Green Broccoli

The secret to preserving the beautiful green color of the broccoli is to avoid overcooking or scorching it. Add the broccoli and reduce the heat to low. Stir frequently and cook for just 4-5 minutes. It will continue to soften once the sauce is added.

How to Stir Fry Broccoli

1. Start with toasting the cashews in a dry skillet and cooking the protein. Here, we are using simply seasoned tofu. See the recipe notes for chicken, beef or shrimp.

2.  Make the Stir Fry Sauce, whisking it in a bowl.

3. Cut the broccoli into very small florets and stir fry the broccoli with garlic and shallots. If using big pieces of broccoli, you can add a little splash of water, cover and steam (optional).

4. Once the broccoli is tender, pour in the stir-fry sauce and stir and let it simmer.  Add the protein, give it a few tosses, and warm it through. Top with the toasted cashews.

How to Serve Broccoli Tofu Stir Fry

Serve broccoli stir fry on its own, over rice noodles, soba noodles, or jasmine rice. For a quick low-carb meal, I just serve it on its own.

Storing Broccoli Stir fry

Leftovers will keep up to 4 days in an airtight container in the fridge. You can also freeze it for up to 3 months, but the broccoli will discolor slightly.

Broccoli Stir Fry Sauce Variations

• To add more heat: Increase the dried red chilies or add 1-2 fresh Thai chilies (very hot!), add extra chili paste, sambal oelek, or chili crisp at the end, stir in red pepper flakes, or finish with sriracha or gochujang for a spicy-sweet kick.
• To make it less sweet: Reduce the maple syrup to 1-1 1/2 tablespoons, add a splash more soy sauce or rice vinegar, replace the maple syrup with a less-sweet option like mirin, or add fresh lime juice to enhance the tangy, acidic flavors.
• For authentic umami flavor: Add a splash of oyster sauce (or vegan oyster sauce), stir in a teaspoon or two of dark soy sauce, or swap some of the soy sauce for tamari or add a dash of fish sauce.
• Try other veggies: Substitute or mix and match with cauliflower, green beans, bell peppers, snow peas or sugar snap peas, zucchini, carrots, baby bok choy, or mushrooms.

Let me know what you think in the comments below!

Have a great week,

Sylvia

More Favorite Stir Fry Recipes you may like!

• Celery Stir Fry
• Shrimp Stir fry
• Tofu Stir-Fry with Broccolini and Mushrooms
• Best Kung Pao Chicken Recipe
• Asparagus and Mushroom Stir fry 
• Zucchini Corn and Basil Stir fry 
• Veggie Lo Mein!
• Chinese Eggplant with Szechuan Sauce
• Instant Pot Teriyaki Chicken 
• Moo Shu Tofu
• Shrimp Stir fry

Broccoli Stir Fry Recipe (Tofu, Chicken, Shrimp, or Beef)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 27 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 2-3 1x
• Category: stir fry, vegan, vegan dinner
• Method: stir fry
• Cuisine: Chinese
• Diet: Vegan

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Description

Quick and easy Broccoli Stir Fry with your choice of tofu, chicken, shrimp or beef.  The simple stir-fry sauce is made from scratch. Vegan and gluten-free and adaptable.

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Ingredients

Units USM Scale 1/2x1x2x

• 1/4 cup cashews (or peanuts)
• 2 tablespoons peanut oil (wok oil, avocado, coconut, or other high-heat oil)
• 8-12 ounces tofu, extra firm ( or sub shrimp, diced chicken, thinly sliced beef)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
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• 1 shallot , chopped
• 4 garlic cloves, rough chopped
• 2 teaspoons fresh ginger, chopped
• 3-4 cups broccoli, cut into very small florets
• Splash Chinese Cooking wine ( optional)
• 3-6 dried red Chinese Chiles or arbol chilies ( Thai chilies may be too hot)

Broccoli Stir Fry Sauce:

• 3 tablespoons soy sauce (or gluten-free Braggs Liquid Aminos)
• 3 tablespoons maple syrup (or honey)
• 1 tablespoon Rice Vinegar
• 2 teaspoons sesame oil
• 1 tablespoon chili paste (or Sriracha), more to taste
• 1/4 teaspoon white pepper (optional)

Serve with jasmine rice or other noodles, garnish with toasted sesame seeds, furikake , chili flakes or Sriracha.  

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Instructions

1. Start jasmine rice if using.
2. Toast Nuts: If using raw cashews toast them in a dry skillet or wok over medium-low heat until golden, stirring often. Set aside. Skip this if using roasted nuts.
3. Mix the stir-fry sauce ingredients together in a small bowl and set aside.
4. Cook protein: Press tofu lightly with paper towels and cut into 1-inch cubes. Heat oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and pepper and give it a swirl. Pepper should smell wonderful. Add the tofu and let it form a crispy crust about 5 minutes- let it naturally release from the pan. It shouldn’t stick if you don’t fiddle with it. Turn it over and crisp up the other side. Place on a paper towel. See notes for chicken, shrimp and beef. 
5. In the same pan, add a little more oil if necessary, add shallots, garlic and ginger, and saute over medium heat until golden and fragrant, about 2-3 minutes.  Add broccoli, lower heat, and cook, stirring often, 4-5 minutes, until tender. Splash with Chinese cooking wine-optional (or skip it) and cook the wine off.
6. Make a well in the center of the broccoli, add the dried chilies and toast for 45 seconds, turning on your hood fan.
7. Pour in the stirfy sauce, and give a stir to incorporate all, bring to a simmer.
8. Add the crispy tofu (or other cooked protein) and toasted cashews into the wok, warming and tossing to coat.
9. Serve on its own, over rice, or noodles.

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Notes

To cook shrimp, chicken or beef:   Use whole peeled shrimp, 3/4 inch-cubed chicken, or thinly sliced beef. PAT DRY. Make sure to season the hot oil generously with salt and pepper, swirling. Add the meat and stir fry until cooked all the way through, or to your liking, over medium-ish heat. Set aside on a paper towel, continue on with the recipe, and add this back in at the end.

Nutrition

• Serving Size: 1 ½ cups
• Calories: 324
• Sugar: 16.8 g
• Sodium: 972.1 mg
• Fat: 20.2 g
• Saturated Fat: 3.3 g
• Carbohydrates: 28.4 g
• Fiber: 3.3 g
• Protein: 12.1 g
• Cholesterol: 0 mg