Easy Broccoli Stir Fry

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Easy Broccoli Stir Fry

This is the variation of our vegetable stir fry base recipe as seen in our Whole Life Meal Plan. Full of flavor, color, and nutrition, this easy broccoli stir fry can be a meal on its own or a great side dish for an Asian-inspired meal.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish, Side

Cuisine: Asian

Servings: -3 cups

Calories: 153kcal

Ingredients

1 Tablespoon canola oil
2 cups broccoli florets
1 cup baby carrots, halved lengthwise
1 cup red bell pepper strips
¼ cup stir fry sauce, homemade or store-bought*

Toppings to YOUR taste

Chopped fresh cilantro
Chopped roasted cashews or peanuts

Instructions

Cut broccoli florets into similarly-sized pieces.
Blanch the broccoli. Bring a small saucepan of water to a boil. Once boiling, briefly submerge broccoli for ~30 seconds or until bright green. Immediately remove and place in an ice bath to stop the cooking process (bowl of water with ice and water). Drain and blot broccoli dry.
Heat a large skillet or wok over medium high heat. Add canola oil; use enough to coat the bottom of the pan. Once the oil is shimmering, add the baby carrots, stirring continuously. As they soften, add the blanched broccoli and continue to cook until the broccoli is almost crisp-tender. Add the red bell pepper strips, and stir 1-2 more minutes.
Add sauce to skillet and toss to coat. If the sauce has cornstarch, bring to a boil until thickened, about 30-60 seconds.
Top with cilantro and cashew pieces to your taste. Serve over brown rice or quinoa. Enjoy!

Notes

*Easy Stir Fry Sauce

2 Tablespoons reduced sodium soy sauce or tamari

2 Tablespoons water or chicken or vegetable broth

½ Tablespoon honey

1 teaspoon cornstarch

1 garlic clove, minced

½ teaspoon ground ginger

Sriracha (to taste)

In a small bowl, whisk together soy sauce, water, honey, cornstarch, garlic, and ground ginger.

Nutrition