Broccoli Stir-Fry With Ginger And Sesame

Crunchy veggies are just a few steps away with this Broccoli Stir-Fry With Ginger And Sesame.

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I was never a broccoli fanatic. As a kid, I maintained the viewpoint of others my age and thought broccoli was gross. The texture of the heads made every bite akin to eating grass. Then I grew up, my palate changed, and I started opening up to the possibilities of the little green trees.

What’s more, I started experimenting with how broccoli was cooked and, perhaps more importantly, what it was cooked with. Gone were the days of steaming broccoli; I was so there for roasting it, grilling it, or, later, air-frying it. I started pairing it with different cheeses and sauces, and while they were (for the most part) all very good, the one that I fell in love with was this combination of broccoli, ginger, and sesame.

There are other flavors at play here—garlic, peanut, soy sauce—but the standouts are the ginger and sesame. They bear the flavor weight and bring a texture change that makes every bite a delight. I turn to this as a side dish that can be made quickly and easily, but I usually make more than I need for dinner so that I can have it as a snack for the next few days. (And yes, I sometimes forgo using it as a side dish and go straight to having it for lunch.)

Is This Broccoli Stir-Fry With Ginger And Sesame Healthy?

This recipe has plenty of healthy qualities. Broccoli is high in fiber, vitamin C, vitamin K, and folate, while the garlic and ginger pack a powerful punch of antioxidants. Sesame seeds are a superfood, containing magnesium, iron, phosphorus, zinc, and healthy unsaturated fats.

Though this recipe uses vegetable stock and soy sauce, both of which can be high in sodium, you can find low-sodium varieties at most grocery stores. The recipe is also gluten-free (double-check the soy sauce!), dairy-free, vegetarian, and vegan.

What Am I Looking For When Buying Broccoli?

The first thing you’ll notice is the color. Good-quality fresh broccoli is a vibrant green color with no yellow or brown spots. The same thing goes for the leaves, if there are any attached. Next, inspect the florets. Are they wilted or soft? They should be firm and tightly packed. The stems should also be firm but not too thick, while a bit of browning at the bottom is okay. Last, give it a quick sniff. Notice anything “funky” about it? It should smell mild and slightly sweet, if anything at all. If something seems off, keep searching for healthier broccoli.

FAQs & Tips

How Do I Store Leftovers?

Let the stir-fry cool completely, then store it in an airtight container in the fridge for up to 4 days. You can also freeze the broccoli for up to 2 months. Let it thaw in the fridge overnight, then reheat on the stove.

How Do I Get Crunchy Broccoli?

There are a few things you can do to get crunchy broccoli. First, cut the broccoli florets evenly so they are all done at the same time. Don’t overcrowd the pan. The heat needs to access the florets from all angles; overcrowding will lead to steaming. Cook the broccoli in a wok or pan on high heat for a minute or so before adding the oil and other ingredients. You want to cook the broccoli quickly, so don’t leave it in there for very long, or it will go mushy.

Do I Need To Boil The Broccoli First?

You don’t need to boil it per se, but you can blanch it. Blanching is just flash-boiling the broccoli florets for 1-2 minutes then dipping them into ice-cold water to stop the cooking process. This method means your broccoli should be cooked more evenly, retain its color and nutrients, and the stir-fry time should be reduced. Note that cooking the broccoli before stir-frying it can reduce its crunchiness.

Serving Suggestions

While I have used this recipe for a flavorful and easy lunch, you can serve it alongside or atop a number of dishes. The obvious one you don’t need me to tell you about is rice, be it steamed or fried. But you can also set it atop different noodles: Vegan Rainbow Peanut Noodles, Sesame Soba Noodles, udon, or lo mein. As a side, the broccoli goes well with Panko-Crusted Salmon or other seafood, like General Tso’s Shrimp.

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