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Asian Broccoli

This easy Asian broccoli recipe transforms a simple veggie into a crispy, flavorful side dish that's healthy and quick to prepare.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish, Vegetarian
Cuisine Asian
Servings 4 servings
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 1 lb fresh broccoli Tight, vibrant green florets, firm stems.
  • 1 cup carrots, sliced Crisp and adds color.
  • 1 cup cauliflower, florets Tender texture.
  • 1 cup bell peppers, sliced Adds sweetness.
  • 1 cup snow peas Crunchy addition.

Sauce Ingredients

  • 1/2 tbsp low-sodium soy sauce Umami base.
  • 1 tsp oyster sauce Adds depth.
  • 1/2 tbsp cornstarch For thickening.
  • 1/3 cup water To mix with cornstarch.
  • 1 clove fresh garlic, minced Aromatic intensity.
  • 1 tsp fresh ginger, minced Adds a warm, spicy kick.
  • 1 tbsp sesame oil Provides nutty flavor.

Instructions
 

Preparation

  • Preheat your oven to 450°F (232°C).
  • Wash and cut broccoli into uniform florets.
  • Rinse carrots, cauliflower, bell peppers, and snow peas under cool water.
  • Slice carrots and bell peppers accordingly.
  • For the sauce, mix low-sodium soy sauce, oyster sauce, cornstarch, and water in a bowl. Set aside.

Cooking

  • Heat a pan over high heat until smoking.
  • Add a minimal amount of sesame oil to the pan.
  • Stir-fry broccoli and carrots for 2-3 minutes.
  • Add cauliflower, bell peppers, and snow peas, stir-frying for an additional 1-2 minutes.
  • Just before removing from heat, pour the sauce over the vegetables.
  • Stir quickly to coat evenly and serve hot.

Notes

For variations, consider adding protein such as chicken, shrimp, or tofu. Can be served hot or cold as a salad. Store leftovers in an airtight container for up to 4 days.
Keyword Asian Broccoli, Crispy Vegetables, Healthy Side, Quick Recipe, Vegetarian Cooking