Elevate your weeknight dinner with our Garlic Broccoli Stir Fry – a tantalizing dance of savory, spicy, and sweet flavors. This quick and easy stir fry not only fills your kitchen with the irresistible aroma of garlic and ginger but also provides a satisfying crunch from perfectly cooked broccoli florets. Served over your favorite rice, it’s a wholesome meal that’s as delightful to make as it is to savor.
Picture this: the enticing sizzle of garlic and ginger hitting the pan, filling the air with promises of a delicious dinner. In our household, the Garlic Broccoli Stir Fry is not just a recipe; it’s a weeknight ritual. The vibrant colors of the stir fry and the rich aroma draw my family to the kitchen, where we eagerly share stories of our day as we prepare and enjoy this flavorful masterpiece together. It’s the kind of dish that turns an ordinary evening into a culinary celebration.
Why This Garlic Broccoli Stir Fry:
Why This Fusion of Garlic and Broccoli Wins Every Time
- Perfectly Balanced Sauce: A harmonious blend of soy sauce, vinegar, maple syrup, and cornstarch creates a luscious sauce that coats each element of the stir fry, ensuring a burst of flavor in every bite.
- Versatile Chickpeas: The addition of chickpeas brings a protein-packed punch, making this dish not only delicious but also satisfying and wholesome.
- Quick and Easy: With a straightforward cooking process, this stir fry is perfect for busy weeknights when you crave a homemade meal without the fuss.
- Customizable Spice Level: Adjust the cayenne pepper to your liking, allowing you to tailor the heat to your taste preferences.
Ingredients:
- 1 tablespoon oil (*see recipe notes)
- 1 diced onion
- 5 cloves garlic, minced
- 1 heaped tablespoon fresh ginger, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- Black pepper & sea salt to taste
- Pinch of cayenne pepper
- 1 medium head of broccoli (450g), cut into small florets
- 1/3 cup (80 ml) vegetable broth
- 1 can of chickpeas (15 oz), rinsed and drained
- Cooked rice of choice for serving
Sauce:
- 1/2 cup (120 ml) water
- 3 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons rice vinegar or balsamic vinegar
- 2 tablespoons maple syrup or any other sweetener
- 1 tablespoon cornstarch
Instructions:
- Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
- Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
- Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
- Pour the sauce in the pan and add chickpeas.
- Bring to a boil until the sauce simmers. Fry for a further few minutes.
- Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
- Serve alone or with cooked rice. Enjoy!
Notes:
- Feel free to experiment with your choice of oil for varied flavor profiles.
- Adjust the sauce ingredients to your preferred sweetness and saltiness levels.
- For added freshness, garnish with chopped green onions or cilantro before serving.
