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This garlic broccoli stir fry has become a go to solution on busy weeknights when I crave something savory yet healthy. Packed with chickpeas and drenched in a lively garlic ginger sauce this is the kind of dinner that comes together fast is full of nourishing flavor and never leaves me missing takeout.
This stir fry was a surprise hit the first time I made it for guests and now it gets requested regularly whenever my family wants lighter comfort food.
Ingredients
- Broccoli florets: bring crisp texture and a mild sweetness The key is finding fresh firm heads with tight bright green buds
- Chickpeas: provide heartiness and plant based protein Try to select canned chickpeas with a soft creamy bite for the best texture
- Fresh ginger and garlic: enrich the stir fry with their punchy aromatic flavor Always choose ginger that feels heavy and smooth as wrinkled pieces are past their prime
- Onion: adds depth and subtle sweetness Aim for medium yellow or white onions with no soft spots
- Vegetable broth: steams the broccoli and cooks everything evenly A low sodium variety helps you control salt
- Soy sauce: in the sauce brings umami flavor Opt for a gluten free version if needed and look for a dark rich color
- Maple syrup or another liquid sweetener: balances out the sauce I like real maple for its smooth rounded sweetness
- Rice vinegar: brightens the sauce and balances the flavors A light mild vinegar works best
- Cornstarch: thickens the sauce so it coats every floret Make sure it is fresh and clump free for best results
- Oil: keeps everything moving in the pan You can use avocado or olive oil for a healthy option
Step by Step Instructions
- Sauté the Aromatics:
- Heat oil over medium heat Add diced onion fresh ginger minced garlic onion powder paprika smoked paprika black pepper sea salt and a pinch of cayenne Sauté for about three to four minutes until soft and starting to turn golden The goal is to release and blend all the flavor
- Cook the Broccoli:
- Add the small broccoli florets to the pot and pour in the vegetable broth Fry tossing frequently for about ten minutes You are aiming for broccoli that turns a bright green and is just fork tender but still a little crisp
- Make the Sauce:
- In a medium bowl whisk together water soy sauce rice vinegar maple syrup and cornstarch Whisk thoroughly so no lumps remain The mixture should be smooth and glossy
- Combine and Simmer:
- Pour the prepared sauce into the pan with broccoli and aromatics Add the chickpeas as well Stir everything together and increase the heat slightly Wait until it boils and the sauce begins to thicken then fry for another two to three minutes so the sauce coats everything
- Taste and Adjust:
- Before serving taste a spoonful Adjust with more salt black pepper or cayenne if you want more heat If the sauce is too thick add a tablespoon of water Stir well and serve
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Broccoli was always my favorite vegetable as a child so it is no wonder I treasure seeing my own family dig in to second helpings of this dish It is the sweet spicy garlic sauce that has everyone swiping their plates clean and going back for more
Storage Tips
This stir fry stores well in the refrigerator for up to three days in an airtight container To reheat simply warm gently in a pan with an extra splash of water or broth to loosen the sauce Avoid microwaving for too long or the broccoli can turn mushy
Ingredient Substitutions
Try cauliflower florets or snap peas if you are low on broccoli Swap chickpeas for tofu if you like a firmer protein The sauce also welcomes agave or brown rice syrup instead of maple and tamari will work in place of soy sauce for gluten free needs
Serving Suggestions
Spoon this stir fry over steamed rice brown rice or rice noodles For a crunch sprinkle with roasted cashews or sesame seeds at the end Add chili flakes on top if you crave heat For extra veggies toss in thin strips of bell pepper or carrot when you add the broccoli
Recipe FAQs
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be substituted for fresh. Thaw and drain it first, then add to the pan as directed. Cook time may be slightly reduced.
- → Is the garlic ginger sauce spicy?
The sauce has a mild warmth from black pepper, paprika, and cayenne. To make it milder, reduce the cayenne or omit it.
- → What can I use instead of chickpeas?
Try cooked lentils, edamame, or tofu in place of chickpeas for a similar protein boost and texture.
- → How can I make this gluten-free?
Use gluten-free soy sauce or tamari for a completely gluten-free dish. All other ingredients are naturally gluten-free.
- → What type of rice pairs best?
Jasmine or basmati rice works well, but brown rice or cauliflower rice for a lighter option are also delicious choices.
- → Can I add other vegetables?
Absolutely! Bell peppers, snap peas, carrots, or baby corn are great additions for extra color and nutrients.