Broccoli Stir Fry with Ginger and Sesame

Some people get chocolate cravings. I get broccoli cravings. Sometimes I think it’s my body’s way of telling me I’ve been laying on the bacon a bit too thick (or maybe the chocolate!) But honestly I could eat broccoli every day of the year and not get tired of it. Here’s a quick and easy recipe for broccoli, stir-fried with a little ginger and sesame. The broccoli florets are quickly stir-fried initially, then steamed in a sauce of stock, sesame oil, and soy sauce. This quick cooking technique works best with the florets. Don’t discard the broccoli stalks, peel them and slice them thick and eat them raw like you would a carrot; the raw stalks are great with dips.

What’s your favorite way of preparing broccoli? Our everyday standby is steamed broccoli but we’re always looking for ideas.

Broccoli Stir Fry with Ginger and Sesame Recipe

  • Yield: Serves 4.


  • 1 Tbsp sesame seeds
  • 1/2 cup chicken stock (or vegetable stock for vegetarian option)
  • 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option)
  • 1 Tbsp dark sesame oil
  • Peanut, canola, or grapeseed oil, or some other high smoke-point cooking oil
  • 1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
  • 2 cloves of garlic, minced (about 1 Tbsp)
  • 1 Tbsp minced fresh ginger


1 Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside.

2 Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.

3 Heat 1 Tbsp of peanut (or canola or grapseed) oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.

4 Add the chicken (or vegetable) stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.

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Adapted from a recipe in Vegetables Every Day by Jack Bishop. Many thanks to my blogging buddy Kalyn for the gift of this terrific book.

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Showing 4 of 36 Comments

  • Alice

    My favorite: While shortly steaming the florets, I melt a few anchovy filets in olive oil with some garlic and black peper. Stir in the broccoli and serve.

  • Alanna

    I keep a few favorite broccoli recipes taped to the inside of a cupboard door, so the recipes are never far away. Two favorites: a jar of ‘Asian stuff’ that keeps in the frig, ready for broccoli cooked in the microwave, a broccoli salad in a light dressing with fruit. I love these ‘every day’ posts, Elise!

  • lydia

    My favorite part of the broccoli is the stalks (weird, I know). I like to peel them, slice them 1/4 inch thick, and stir fry with onions, soy sauce and a bit of chili paste with garlic.

  • Jerry

    I think my favorite method for broccoli is simply steamed , with herbs and topped with a butter-almond sauce (Broccoli almondine). Though I also love it stir-fried, boiled and mashed, turned into a sauce… Good lawdy but the list of things that can be done with broccoli is endless!

    Now why haven’t I focused more recipes on this stuff?

    It’s time to change that.

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