Broccoli Stir Fry Recipe

unquestionably, when I whipped up this broccoli stir fry i was going for a Broccoli in garlic sauce sort of dish that could replicate one in every of my move-to takeout orders.

even as it neglected the mark on being an exact copycat recipe, this broccoli stir fry without a doubt packs a garlicky kick, and mixed with the freshness of the veggies, this stir fry is a winner for me. The trace of lime on the quit actually perks up all of the flavors on this stir fry.

I served this with rice and because the rice become already made ahead of time, this turned into the sort of quick and easy meal. i exploit my rice cooker to make all of our rice and i really like it as it’s so brief, smooth and un-screw-up-capable.


  • 1 tbsp. Vegetable Oil
  • 1/2 Red Onion thinly sliced
  • 1 Orange Bell Pepper thinly sliced
  • 12 oz Broccoli Florets Fresh (I used bagged, fresh from produce section)
  • Salt and Pepper to taste
  • 1 cup Sugar Snap Peas
  • 1 Green Onion chopped
  • 1 tbsp. Sesame Seeds
  • Juice of half a lime

  • 5 Garlic Cloves minced
  • 2 tsp. Sesame Oil
  • 1/4 Cup Soy Sauce low Sodium
  • 1/2 cup Vegetable Broth
  • 2 tsp. Maple Syrup
  • Salt and Pepper to taste
  • 2 tsp. Corn Starch


  1. In a medium bowl, whisk garlic, sesame oil, soy sauce, vegetable broth, maple syrup and corn starch. Mix well. Set aside.
  2. Add vegetable oil to a pan over medium high heat. Add red onion, bell pepper and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.
  3. Reduce to medium heat. Add sugar snap peas and sauce. Stir constantly and cook for another 3 minutes or so until sauce thickens slightly.
  4. Remove from heat. Stir in green onion, juice of half a lime and sesame seeds.
  5. Serve immediately over rice.

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