Stir-fried Broccoli

2016-01-30 17.34.08RECIPE #183, DAY #218

ORIGINAL RECIPE: “Broccoli Stir-Fried with Ginger and Garlic*

TIMING: 10 minutes, including chop time

DIFFICULTY: Easy, but do not walk away

TOOLS: A wok or non-stick skillet with a lid and a flat-edged wooden spoon

COOK TYPE: Stovetop

HEALTH: This is an uber side dish. You could have it every night with dinner and you would be the better for it. Save some to eat cold out of your lunch box the next day. Just keep it coming.

EXPERIENCE: Just wanted to cook some broccoli to go with our mac ‘n’ cheese and ham dinner, but I didn’t have the capers needed for my go-to broccoli recipe. So I ran “broccoli” through the spreadsheet, and out popped this low-ingredient, short-directions option.

I am glad I did. Not only did it come together in almost no time at all, it was beloved by everyone at the table. I was glad that we were using fresh ingredients, but Kevin was beside himself. He said, “I usually just tolerate broccoli, but I like this broccoli.” And he took a second portion large enough to prove it.

NOTES: I believe that if you wanted to spice this up, you could add either a little Sambal or some red pepper flake.


  1. Heat a wok or non-stick skillet over high heat with 2 1/2 tablespoons peanut oil. When hot, add 2 thin slices ginger and stir for 5 seconds. Add 1 large head of broccoli sliced 1/4 inch thick, 3 crushed cloves garlic, and 1 1/2 teaspoon salt. Stir 1 minute.
  2. Add 3 tablespoons broth or water and cover, allowing to steam for 1 1/2 minutes. Remove from heat, discard large pieces of garlic and ginger, and drizzle with 1 teaspoon toasted sesame oil. Serve immediately.

Serve with just about anything, especially foods with Asian influence. It’s a great side dish for any weeknight, especially a busy weeknight.

*Recipe changed from the original.


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