Name: Garlic Broccoli Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: Broccoli Stir Fry; 1 tablespoon oil; 1 onion, diced; 5 garlic cloves, minced; 1 heaped tablespoon fresh ginger, minced; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon smoked paprika; Black pepper and sea salt, to taste; Pinch of cayenne pepper; 1 medium head broccoli (450 g), cut into small florets; 1/3 cup vegetable broth; 1 (15 oz) can chickpeas, rinsed and drained; Cooked rice, for serving; Sauce; 1/2 cup water; 3 tablespoons soy sauce (gluten-free if needed); 2 tablespoons rice vinegar or balsamic vinegar; 2 tablespoons maple syrup or preferred sweetener; 1 tablespoon cornstarch

Description

This Garlic Broccoli Stir Fry is a flavorful vegan dinner made with tender broccoli, hearty chickpeas, and a delicious garlic ginger sauce. Ready in just 25 minutes, it’s a healthy one-pan meal that’s naturally gluten-free, low in fat, and better than takeout.

Ingredients

Broccoli Stir Fry
1 tablespoon oil
1 onion, diced
5 garlic cloves, minced
1 heaped tablespoon fresh ginger, minced
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon smoked paprika
Black pepper and sea salt, to taste
Pinch of cayenne pepper
1 medium head broccoli (450 g), cut into small florets
1/3 cup vegetable broth
1 (15 oz) can chickpeas, rinsed and drained
Cooked rice, for serving
Sauce
1/2 cup water
3 tablespoons soy sauce (gluten-free if needed)
2 tablespoons rice vinegar or balsamic vinegar
2 tablespoons maple syrup or preferred sweetener
1 tablespoon cornstarch

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Instructions

Heat the oil in a large skillet or pan over medium heat. Add the diced onion, minced garlic, minced ginger, onion powder, paprika, smoked paprika, black pepper, sea salt, and cayenne pepper. Sauté for 3-4 minutes until fragrant.
Add the broccoli florets and vegetable broth. Cook for about 10 minutes, stirring occasionally, until the broccoli is tender but still slightly crisp.
Meanwhile, prepare the sauce by whisking together the water, soy sauce, rice vinegar, maple syrup, and cornstarch in a medium bowl until smooth.
Pour the sauce into the pan and add the drained chickpeas.
Bring the mixture to a boil and cook for another 2-3 minutes until the sauce thickens and coats the vegetables.
Taste and adjust the seasoning with more salt, black pepper, or cayenne pepper if desired.
Serve immediately on its own or over cooked rice.

Notes

This healthier stir fry uses less oil than traditional restaurant versions. Add extra oil if you prefer a richer flavor.
Use gluten-free soy sauce or tamari to keep the recipe gluten-free.
Serve with jasmine rice, brown rice, quinoa, or noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired