This broccoli with garlic sauce recipe transforms the humble green vegetable into an irresistibly flavorful side dish. Crisp-tender broccoli florets are tossed in a savory garlic sauce made with soy, oyster sauce, Shaoxing wine, and a touch of chili for heat. The whole dish comes together in under 15 minutes, making it perfect for busy weeknights or when I want something healthy and delicious on the table fast.
Why You’ll Love This Recipe
I love how quick and easy this recipe is, especially since it uses common pantry staples found in most kitchens that stock Asian sauces. The garlic sauce adds an intense umami flavor, making even picky eaters go for seconds. I’ve found this dish to be a great way to get more veggies into my meals without sacrificing taste. It’s also versatile enough to pair with rice, noodles, or proteins like tofu, chicken, or beef.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium heads of broccoli
2 tablespoons neutral oil
1.5 tablespoons minced garlic
½ teaspoon chili flakes
For the stir-fry sauce:
2 tablespoons oyster sauce
1.5 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon Shaoxing wine
1 teaspoon rice wine vinegar
1.5 teaspoons sugar
¼ teaspoon white pepper
1 teaspoon sesame oil
¼ cup chicken stock
2 teaspoons cornstarch
Directions
Bring a large pot of water to a gentle simmer. Place each head of broccoli crown-side down in the water and let it blanch for 2 minutes. Remove and immediately submerge in ice-cold water to stop the cooking.
Once cooled, shake off excess water and cut the broccoli into florets. Drain well to avoid watering down the sauce.
In a small bowl, mix together all the sauce ingredients.
Heat oil in a wok or large skillet over high heat. Sauté the garlic and chili flakes for 30 seconds until aromatic.
Add the broccoli florets and stir-fry for another 30 seconds, allowing them to char slightly.
Pour the sauce mixture around the edges of the hot pan and toss everything together. Stir-fry for another minute until the sauce thickens and coats the broccoli evenly.
Serve hot, optionally topped with toasted sesame seeds.
Servings and timing
This recipe serves 4 as a side dish. It takes about 10 minutes for prep and 5 minutes to cook, so it’s ready in just 15 minutes.
Variations
I sometimes use frozen broccoli when I’m short on time. No need to thaw—just cook it directly in the skillet.
For a vegan version, I substitute regular oyster sauce with mushroom oyster sauce and use vegetable stock instead of chicken stock.
When I want to bulk this up, I add tofu, tempeh, or sliced mushrooms for a more filling dish.
A drizzle of hoisin or a pinch of ground ginger can bring in an extra layer of flavor.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium heat with a splash of water or stock to loosen the sauce. Microwaving also works but can make the broccoli a little softer.
FAQs
What does blanching the broccoli do?
Blanching helps the broccoli retain its bright green color and crisp-tender texture. It also helps remove any dirt and softens the flavor slightly.
Can I make the garlic sauce ahead of time?
Yes, I often prepare the sauce in advance and keep it refrigerated for up to a week. It’s a great time-saver during busy evenings.
Can I skip the Shaoxing wine?
If I don’t have Shaoxing wine, I substitute it with dry sherry or a splash of white wine. For a non-alcoholic version, I just skip it or use a bit more soy sauce and vinegar.
Is this dish spicy?
It has a mild heat from the chili flakes. I adjust the amount to my liking or leave it out entirely for a non-spicy version.
Can I double the recipe?
Absolutely. I often double it when serving a crowd. Just make sure not to overcrowd the pan—cook the broccoli in batches if needed to keep the texture right.
Conclusion
Broccoli with garlic sauce is one of those dishes that proves vegetables don’t have to be boring. With minimal ingredients and bold flavors, it’s quick, healthy, and downright delicious. Whether I serve it as a side or the main event over rice, it’s a staple I keep coming back to again and again.
This Broccoli with Garlic Sauce recipe turns everyday broccoli into a bold, flavorful side dish with savory umami-packed sauce and a touch of chili heat. It’s quick to make and perfect for any Asian-inspired meal.
Total Time:15 minutes
Yield:4 servings
Ingredients
2 medium heads of broccoli
2 tablespoons neutral oil
1.5 tablespoons minced garlic
½ teaspoon chili flakes
2 tablespoons oyster sauce
1.5 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon Shaoxing wine
1 teaspoon rice wine vinegar
1.5 teaspoons sugar
¼ teaspoon white pepper
1 teaspoon sesame oil
¼ cup chicken stock
2 teaspoons cornstarch
Instructions
Bring a pot of water to a gentle simmer. Blanch each broccoli head crown-side down for 2 minutes. Transfer immediately to ice water to stop cooking.
Once cooled, shake off excess water and cut broccoli into florets. Drain well.
In a small bowl, mix all sauce ingredients: oyster sauce, soy sauces, Shaoxing wine, vinegar, sugar, white pepper, sesame oil, chicken stock, and cornstarch.
Heat oil in a wok or large skillet over high heat. Sauté garlic and chili flakes for 30 seconds until fragrant.
Add broccoli and stir-fry for another 30 seconds until lightly charred.
Pour the sauce around the edge of the pan and toss everything together. Stir-fry for 1 minute until sauce thickens and evenly coats broccoli.
Serve hot, optionally topped with toasted sesame seeds.
Notes
Use frozen broccoli in a pinch—no need to thaw.
Substitute mushroom oyster sauce and vegetable stock for a vegan version.
Add tofu, mushrooms, or tempeh to make it a full meal.
Make the sauce ahead and refrigerate for up to 1 week.
Adjust chili flakes for more or less heat as desired.
