Introducing the easiest Broccoli Stir Fry you’ll make — ready in just 15 minutes and wonderfully versatile. This quick, flavorful recipe is ideal for weeknight dinners and quickly becomes a go-to in a busy rotation.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Broccoli Stir Fry
- Substitutions
- Variations
- How to make Broccoli Stir Fry
- Leftovers
- Recipe FAQs
- Broccoli Stir Fry Recipe
Why this recipe works
This broccoli stir fry is a lifesaver when you want something nutritious, satisfying, and fast. It goes from chopping board to serving bowl in about 15 minutes without sacrificing flavor. The combination of tamari, maple syrup and lime gives brightness, umami and a touch of sweetness that complement the vegetables.
It’s also adaptable, budget-friendly, and easy to scale. The ingredients are common and interchangeable: swap broccoli for cauliflower, red pepper for courgette, or omit cashews for a nut-free option. To boost protein, add tofu, chicken or prawns.
The recipe is inspired by simple preparations like air-fried broccoli and pairs well with roasted or pan-seared proteins. It’s a reliable base for countless variations and an excellent way to use fresh produce from the fridge.
Ingredients to make Broccoli Stir Fry
- Tamari – a gluten-free alternative to soy sauce.
- Maple syrup – adds natural sweetness and balance.
- Lime juice – fresh lime brightens the dish.
- Red onion – gives color and a mild sweetness.
- Large garlic clove – for savory depth.
- Ginger – adds gentle heat and freshness.
- Broccoli head – the main vegetable, cut into florets.
- Bell pepper – any color works; red provides sweetness and color.
- Cashews – toasted or raw, they add crunch and richness.
See the recipe card below for exact quantities and full details.
Substitutions
- Tamari: use soy sauce or liquid aminos if preferred. A splash of sesame oil or oyster sauce can change the flavor profile.
- Maple syrup: swap for honey or agave to suit your taste.
- Vegetables: easily substituted — cauliflower, courgette, mushrooms, baby corn or bok choy all work well.
Variations
- Spicy: add chilli flakes or fresh chilli for heat.
- Deluxe: finish with lime zest, fresh coriander, and extra cashews; add tofu, chicken or prawns for more substance.
- Kid-friendly: include vegetables your children enjoy to make it more appealing.
- Different bases: serve over rice, noodles, quinoa or vegetable rice alternatives like carrot or zucchini rice.
How to make Broccoli Stir Fry
Step 1: Roughly slice the red onion, garlic and ginger.
Step 2: Heat a wok over medium heat. Add tamari, lime juice and maple syrup, then add the sliced onion, garlic and ginger. Fry for about five minutes until the onion softens.
Step 3: Meanwhile, chop the broccoli into florets and slice the pepper into strips.
Step 4: Add broccoli, pepper and cashews to the wok. Cook for 5–7 minutes, stirring frequently so everything cooks evenly and remains crisp-tender.
Hint: Keep the ingredients moving in the wok to ensure even cooking and to avoid overcooking the broccoli.
Leftovers
Store any leftover stir fry in an airtight container in the refrigerator for 3–4 days. Reheat in a wok, air fryer, or microwave until warmed through.
Recipe FAQs
This stir fry is great over brown rice, gluten-free noodles, or any rice or noodle of choice. For a lower-carb option, serve with carrot rice or zucchini noodles.
Boiling is optional. I prefer to add broccoli raw so it stays slightly crisp, but if you like it softer you can steam or briefly boil it first.
Keep the vegetables moving while cooking so they heat evenly and retain texture and color.
This recipe uses tamari, maple syrup and lime for flavor and does not require oil. If you prefer oil, use a neutral high-heat oil such as avocado or peanut oil.
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Broccoli Stir Fry
Ingredients
- ¼ cup tamari, (60ml)
- 1 Tbsp maple syrup
- 1 juice lime
- 1 red onion, roughly sliced
- 1 large garlic clove, roughly sliced
- thumb sized piece of fresh ginger, peeled and sliced
- 1 large broccoli head, chopped into florets
- 1 pepper, sliced
- 2 handfuls cashews
Instructions
-
Roughly slice the red onion, garlic and ginger.
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Heat a wok over medium heat and add tamari, lime juice and maple syrup. Add the onion, garlic and ginger and fry for about 5 minutes until the onion softens.
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Meanwhile, chop the broccoli into florets and slice the pepper into strips.
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Add the broccoli, pepper and cashews to the wok and cook for 5–7 minutes, stirring frequently, until the vegetables are crisp-tender.
Notes
Substitutions & Variations: A selection of options is listed above to suit dietary needs and preferences.
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat in a wok, microwave, or air fryer.
To Freeze: You can freeze before or after cooking for up to three months. If freezing raw, keep vegetables separate from sauces.
Tip 1: Try different vegetables such as cauliflower, baby corn, or bok choy for variety.
Tip 2: Serve with rice, noodles or quinoa.
Tip 3: Add protein like ground beef, chicken, shrimp, salmon, tofu or tempeh if desired. For a non-meat smoky note, vegan rice paper bacon is an option.
Nutrition
