Garlic Broccoli Stir Fry

Garlic Broccoli Stir Fry


Broccoli Stir Fry:
  • 1 tablespoon oil (*see recipe notes)
  • 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 & sea salt to taste
  • Pinch of cayenne pepper
  • 1 medium head of broccoli cut into small florets (450 g)
  • 1/3 cup vegetable broth (80 ml)
  • One 15 oz can of chickpeas rinsed and drained
  • Cooked rice of choice for serving

  • 1/2 cup of water (120 ml)
  • 3 tablespoons soy sauce (gluten-free if needed)
  • 2 tablespoons rice vinegar or balsamic vinegar
  • 2 tablespoons maple syrup or any other sweetener
  • 1 tablespoon cornstarch


  1. Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
  2. Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
  3. Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
  4. Pour the sauce in the pan and add chickpeas.
  5. Bring to a boil until the sauce simmers. Fry for a further few minutes.
  6. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
  7. Serve alone or with cooked rice. Enjoy!


  • Please note that restaurant stir fry recipes contain a lot of oil. If you aren't used to low-fat cooking, you might not like this healthier stir fry version. If you don't mind oil, feel free to add more oil to taste. 🙂
  • Recipe serves 4. Nutrition facts are for one serving (without rice).

This article adapted from this site