Fresh gingerroot and garlic add extra flavor to simple, steamed broccoli. This is a quick, easy side dish packed with nutrients.
Steam broccoli for a few minutes first and then stir fry with garlic and ginger in a flavorful asian sauce made from soy sauce and chili garlic sauce.
If you are looking to add a bit more heat, you can sprinkle a bit of crushed red pepper on the finished dish.
This recipe is healthy, simple to make. It has a lot of flavor with minimal calories and is a convenient side dish on a busy week night.
And don’t throw away your broccoli stems. Peel off the skin with a paring knife, then slice and steam the stems.
- 1 pound broccoli florets
- 3 garlic cloves, minced
- 1 Tablespoon fresh minced ginger
- 2 tablespoons. reduced sodium soy sauce
- 1 teaspoon chili garlic sauce
- ½ cup low sodium vegetable broth
- 1 Tbsp. cornstarch
- 1 Tablespoon sesame oil
- Optional: red pepper flakes and sesame seeds
- Cut broccoli into florets. Peel stems, cut in half lengthwise.
- Steam broccoli until bright green and just tender, 5 to 7 minutes.
- In a bowl, add garlic, ginger, soy sauce, chili garlic sauce, broth, and cornstarch. Whisk to combine.
- In a large skillet over med-high, add sesame oil and heat for a minute.
- Carefully add broccoli florets. Cook for about 2 minutes, stirring often to prevent burning.
- Reduce heat to med-low, then and add garlic sauce. Stir well to coat.
- Cook for about 2 minutes.