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    Home » Recipes » Sides

    Broccoli with Asian-Style Garlic Sauce

    May 20, 2013 by Kaitlin

    Fresh Asian-style broccoli with garlic sauce! A super easy Asian-inspired side dish featuring nutrient-packed broccoli drenched in a savory garlic sauce. (Plus it's done in only 15 minutes!)

    Bowl of broccoli with Asian Garlic Sauce sprinkled with sesame seeds

    We love this quick and easy Asian-inspired side dish packed with flavor.

    The smell is heavenly when the garlic sauce hits the pan. It may even convince the pickiest eaters that broccoli is in fact... delicious!

    This recipe makes about 4 side servings. (However I find it to be pretty darn tasty so it usually ends up as 2-3 servings for us.)

    Plate of broccoli with Asian-style garlic sauce

    Ingredients for Asian-Style Broccoli

    • Fresh broccoli florets: I have only used fresh broccoli with this recipe, but a few readers have reported mild success with frozen broccoli. (However it won't be as crisp and the sauce will probably be more watery.)
    • Fresh garlic cloves
    • Toasted sesame oil: This adds tasty flavor, but see notes below for an oil-free option.
    • Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Be sure to use low sodium if desired. Coconut aminos could also work.
    • Vegetable broth
    • Cornstarch: This is used to help thicken the sauce, but use your own favorite thickener if desired.

    Note: A little freshly grated ginger is also a great addition!

    Cooked broccoli with garlic sauce on a plate

    Serving

    Grains: This dish is great served on it's own, or on top of a fluffy bed of cooked brown rice or quinoa.

    Garnish: Top your bowl with sesame seeds if desired. Or you can sprinkle red pepper flakes for a little heat if desired.

    Love broccoli? Also try this Broccoli Cashew Stir-Fry (a reader favorite!)

    Bowl of broccoli with Asian Garlic Sauce sprinkled with sesame seeds

    For more inspiration, also browse all Asian-inspired recipes or broccoli recipes.

    Plate of broccoli with Asian-style garlic sauce

    Broccoli with Asian-Style Garlic Sauce

    An easy side dish featuring fresh, nutrient-packed broccoli drenched in a savory Asian-inspired garlic sauce.
    4.82 from 27 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: Asian-Inspired, Gluten-Free Option, Vegan
    Servings: 4 side servings

    Ingredients

    • 4 cups broccoli florets (1 large bunch)
    • 2 Tbsp. toasted sesame oil (*oil-free option below)
    • Optional topping: sesame seeds, red pepper flakes

    For the garlic sauce:

    • 3 cloves garlic
    • 1/2 cup vegetable broth
    • 2 Tbsp. tamari (or soy sauce)
    • 1 Tbsp. cornstarch (or arrowroot or thickener of choice)

    Instructions

    • Cut broccoli into bite-sized florets and set aside.
    • Make the garlic sauce: mince garlic. Then in a small bowl, combine all sauce ingredients. Whisk to combine.
    • In a large skillet or wok over medium-high heat, add sesame oil* and heat for a minute.
    • Carefully add broccoli florets. Cook for about 4 minutes, stirring often to prevent burning.
    • Reduce heat to medium-low. Then add garlic sauce. Stir well to coat broccoli.
    • Cook for about 3 minutes, or until broccoli is desired tenderness. (The sauce will thicken and absorb into the broccoli.)

    Notes

    *Oil-free option: Omit sesame oil and sauté with 3 Tbsp. vegetable broth/water instead, adding more as needed. Some flavor will be lost, but you can sprinkle with sesame seeds before serving if desired.
    For gluten-free: Use tamari.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Broccoli with Asian-Style Garlic Sauce
    Amount per Serving
    Calories
    117
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    3
    g
    Potassium
     
    316
    mg
    9
    %
    Carbohydrates
     
    11
    g
    4
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    630
    IU
    13
    %
    Vitamin C
     
    82
    mg
    99
    %
    Calcium
     
    49
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Asian-style broccoli with garlic sauce, also check out:

    • Asian-Style Spaghetti
    • Asian-Style Garlic Green Beans
    • Asian-Inspired Noodle Soup

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Side Dish Recipes

    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Smoky Roasted Chickpeas (Oil-Free!)
    • Teriyaki Mushrooms with Snow Peas

    Reader Interactions

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      Recipe Rating:




    1. Roberta

      May 02, 2022 at 9:09 am

      5 stars
      Very delicious. Had only a small head of broccoli so added some sliced carrots. Didn’t have sesame oil so used neutral oil and still came out quite flavorful. Thanks.

      Reply
      • Kaitlin

        May 02, 2022 at 10:15 am

        Wonderful to hear, Roberta! Great idea adding carrots. So glad you enjoyed and thanks for the very kind feedback!

        Reply
    2. Adri

      April 30, 2022 at 9:01 pm

      5 stars
      SOOO tasty! Deviated based on what I had. Heated little less than half canola and half sesame chili oil, and added white sesame seeds to oils. Used chic (vs. veg) broth powder in sauce, but a bit less due to salt (w/ tamari). Used small amount of broccoli, 1/2" asparagus pieces (tops reserved for last minute), 1/4 wedge-sliced onion, 1 stalk celery sliced; a bag of precooked Yakisoba noodles, 2 handfuls spinach & asparagus tops. And finally, the sauce. Splashed a bit of white vinegar on top and tossed. Couldn't get enough of that sauce with heavy fresh garlic! Adding shrimp to tomorrow's leftovers! Thank you & you rock!

      Reply
      • Kaitlin

        May 01, 2022 at 7:33 am

        That's awesome, Adri! Really love your creative additions to this - it sounds fantastic. So glad you enjoyed and thanks for sharing your helpful feedback!

        Reply
    3. Cris A

      March 31, 2022 at 10:55 am

      5 stars
      I really loved the flavor on this recipe! I did opt to use 1/2 the sesame oil and replaced the other 1/2 with veggie broth. It delicious. Thanks for the recipe.

      Reply
      • Kaitlin

        April 07, 2022 at 8:15 am

        Wonderful to hear! So glad you enjoyed the flavor and thank you for giving it a try!

        Reply
    4. John Coyle

      October 03, 2021 at 4:39 pm

      5 stars
      I added bamboo shoots and mushrooms to make this a vegetarian meal to put over rice. I also used mushroom broth for the sauce. It tasted terrific turned out great and I topped it with some sesame seeds when I served.

      Reply
      • Kaitlin

        October 03, 2021 at 6:02 pm

        Really great idea, John. Appreciate you taking the time to leave your helpful feedback. So glad you enjoyed it!

        Reply
    5. Leslie

      August 24, 2021 at 8:45 pm

      4 stars
      Cooked the broccoli for one minute in the sesame oil in a wok and then added 1/2 cup of water and covered, stirring periodically to steam. Added about a tsp of sesame oil to the liquid mix and cooked per recipe for four minutes. The broccoli was cooked just right - nice and crisp, but the sauce stayed very liquid and soupy. Any suggestions?

      Reply
      • Kaitlin

        August 25, 2021 at 8:49 am

        Hi Leslie! The directions don't indicate to add 1/2 cup water in addition to the 1/2 cup vegetable broth (in the sauce), so if there was any water remaining in the pan after you steamed it, then the sauce would definitely be too thin and watery. (I've updated the wording of this recipe to hopefully make it a bit more clear, so thank you for your feedback!)

        Reply
    6. Claudia Torres

      August 12, 2021 at 2:29 pm

      5 stars
      This is the recipe I've been looking for my whole life!!!! Absolutely delicious and easy! Thank you!!!

      Reply
      • Kaitlin

        August 12, 2021 at 3:32 pm

        Great to hear, Claudia! So glad you're enjoying - thanks for sharing your kind feedback!

        Reply
    7. Michelle

      July 27, 2021 at 3:47 pm

      What do we do with the garlic. Slice, chop, mince?

      Reply
      • Kaitlin

        July 27, 2021 at 4:21 pm

        Hello! Step 2 of the instructions says to "mince garlic" as you're making the sauce.

        Reply
    8. JoAnna

      July 18, 2021 at 5:58 pm

      5 stars
      This was great! I added about 1 teaspoon of minced ginger, and used 16oz frozen broccoli. I also used beef broth (because I had it in the refrigerator). I under cooked the broccoli so it would maintain a crunch, and it totally worked. Hubby approved. Thanks!

      Reply
      • Kaitlin

        July 20, 2021 at 9:16 am

        Wonderful to hear, JoAnna! Thanks for sharing your kind & helpful feedback!

        Reply
    9. Christine

      July 05, 2021 at 2:03 pm

      5 stars
      This is my daughter's favorite meal. Faster to make than roasted & delicious! Thank you!

      Reply
      • Kaitlin

        July 05, 2021 at 4:34 pm

        So great to hear!

        Reply
    10. Lara

      June 24, 2021 at 4:54 am

      5 stars
      This was great and easy to make! My sauce thickened up a little too much so added more liquid, but other than that, it was perfect - thank you!

      Reply
      • Kaitlin

        June 26, 2021 at 11:33 am

        Hi Lara! That's awesome, glad you were able to adjust the sauce. Thanks so much for giving it a try and sharing your kind feedback!

        Reply
        • Janelle

          July 16, 2021 at 8:44 pm

          5 stars
          Good! Like Chinese takeout except, healthier!

          Reply
          • Kaitlin

            July 17, 2021 at 2:03 pm

            Great to hear!

    11. Alf

      June 15, 2021 at 2:04 pm

      Hello, just wondering, can I use frozen broccoli for this recipe?

      Reply
      • Kaitlin

        June 16, 2021 at 11:47 am

        Hello! I've never tried this recipe with frozen broccoli, but I think that could work as well. The texture might be a bit softer however and not as crisp. Would love to hear if you give it a go!

        Reply
        • Alf

          July 16, 2021 at 2:52 pm

          I forgot to reply back, sorry! I did end up trying it with frozen broccoli. You guessed it, it def wasn't as crispy. There was quite a bit of sauce also because of the extra water from the frozen broccoli. But the flavor was still amazing. My husband and our guests were still going back for seconds until it was gone!

          Reply
          • Kaitlin

            July 16, 2021 at 2:58 pm

            Good to know! Thank you so much for testing it and kindly reporting back with your findings - very appreciated. Wishing you and your husband a lovely weekend!

      • Cindy

        April 21, 2022 at 8:39 pm

        I had to add some sweetener for my taste but my hubby liked it.

        Reply
        • Kaitlin

          April 23, 2022 at 10:13 am

          Wonderful to hear, Cindy!

          Reply
    12. Sonja

      March 14, 2021 at 1:13 pm

      5 stars
      Made this and the family loved it! I now make it at least once a week! I add more garlic and occasionally use chicken broth instead of veggie because that’s what I have in hand. Great recipe

      Reply
      • Kaitlin McGinn

        March 31, 2021 at 9:09 am

        Hi Sonja! So great to hear you gave this a try and your family enjoyed. Thanks so much for the kind feedback!

        Reply
    13. Marlene

      January 24, 2021 at 4:36 pm

      Tasted better than take out! Had to substitute beef broth and added 1 tsp red pepper flake for a little more flavor. Amazing and husband approved!

      Reply
      • Kaitlin McGinn

        January 27, 2021 at 12:24 pm

        Great to hear, Marlene! Thanks for giving it a try!

        Reply
    14. Beth A Yocum

      October 19, 2020 at 11:35 am

      5 stars
      Made this for lunch today and loved it! Very little left over for dinner tonight! Have another head in frig.....may make again for lunch tomorrow! A Definite Keeper! May sprinkle with some chopped peanuts??? Thanks for the recipe!

      Reply
      • Kaitlin McGinn

        November 09, 2020 at 12:44 pm

        So great to hear you enjoyed it, Beth! Thanks for giving it a try and sharing your kind feedback. I agree - peanuts, cashews, or almonds would be great on top!

        Reply
    15. andrea

      May 19, 2020 at 5:42 pm

      5 stars
      This was delicious! Thank you! My new favorite easy vegan meal. I love extra spicy so I whisked in some crushed red pepper into the sauce too. Wonderful recipe, thank you so much.

      Reply
      • Kaitlin McGinn

        May 19, 2020 at 6:49 pm

        So great to hear that Andrea. Love that you modified it for a spicy version, yum! Thanks so much for sharing your kind feedback & recipe rating - very appreciated!

        Reply
    16. jody

      March 28, 2020 at 9:26 pm

      5 stars
      So yummy, you captured a dish we always order out. Made us feel like we are out as we are under lock down.

      Reply
      • Kaitlin McGinn

        April 15, 2020 at 12:07 pm

        Awesome to hear you gave this a try & enjoyed! Thanks so much for coming back to let me know (and for leaving a recipe rating). Very appreciated!

        Reply
    17. Lee McCartney

      January 15, 2017 at 2:31 am

      This was DELICIOUS

      Reply
      • Kaitlin | The Garden Grazer

        February 02, 2017 at 6:43 pm

        So great to hear!

        Reply
    18. Burke Family

      June 13, 2016 at 11:29 pm

      Yum!!!!!!!! Made this for the first time but with water chestnuts, carrots, and chicken. Served with rice. AMAZING!!! Will add this to the "make again - LOTS" list!!!!

      Reply
      • Kaitlin | The Garden Grazer

        June 18, 2016 at 8:00 pm

        Thanks for sharing!

        Reply
    19. Monica Sauer

      May 20, 2016 at 2:14 am

      Can I sub the veggie broth with anything? Or go without?

      Reply
      • Kaitlin | The Garden Grazer

        May 27, 2016 at 2:52 pm

        You could substitute with water if you'd like, though it'll be slightly less flavorful.

        Reply
    20. Priscila De La Torre

      November 20, 2015 at 1:25 am

      This is the perfect vegan recipe. Just like broccoli and beef minus the beef. Yuuummm!!

      Reply
      • Kaitlin | The Garden Grazer

        November 20, 2015 at 4:24 pm

        Thanks Priscila! That's an awesome comparison - thanks for sharing!

        Reply
    21. Raw Raw Raw

      November 03, 2014 at 12:51 pm

      My daughter asks for this as an entire meal on a regular basis. Have to always have broccoli in the house because never know when the mood will strike her. Making it for her breakfast right now over rice. Thanks!

      Reply
    22. Anonymous

      May 14, 2014 at 4:37 am

      Thanks for the recipe! I loved it and have made it more than once. Since then, I started using the same sauce but adding other ingredients to the stir fry (snow peas, carrots, green pepper, water chestnuts, pineapple, onion, cabbage, celery, and sometimes a few habaneros). Turns out great every time and, like you said, I can't help but eat more than one serving at a time!

      Reply
      • Kaitlin | The Garden Grazer

        May 14, 2014 at 12:15 pm

        So fantastic! Thanks for your helpful feedback!

        Reply
    23. Anonymous

      May 30, 2013 at 10:14 pm

      Just made this tonight. It was easy, healthy, and delicious. Thank you for the recipe!

      Reply
      • Kaitlin | The Garden Grazer

        June 05, 2013 at 3:09 pm

        So great to hear!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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