Equipment
Wok
or Large frying pan
Bowl
or Serving plate
Ingredients
1 serving
Main
- 15 ml olive oil, liquid
- 85 g broccoli, cut into florets
- 1 garlic, chopped
- ½ red chili, finely chopped
- 30 ml soy sauce, liquid
- 5 ml sesame oil, liquid
- ½ lime juice, juice only
- salt
- black pepper, freshly ground
Nutrition (per serving)
237
Calories
5g
Protein
11g
Carbs
21g
Fat
3g
Fiber
2g
Sugar
2270mg
Sodium
Method
01
Heat the olive oil in a wok over medium-high heat (190°C/375°F).
02
Add the broccoli florets to the wok and stir-fry for 2-3 minutes until they start to soften.
3mLook for: Broccoli turns bright green and edges begin to soften.
03
Add the chopped garlic and red chili to the wok and stir-fry for 1-2 minutes until fragrant.
2mLook for: Garlic turns slightly golden but not brown.
04
Pour in the soy sauce, sesame oil, and lime juice, then season with salt and black pepper.
05
Stir all ingredients together and cook for 1-2 minutes until the broccoli reaches a tender-crisp texture.
2mFeel: Broccoli is tender when pierced with a fork but still retains a firm bite.
06
Transfer the stir-fry to a bowl and serve immediately.
Chef's Notes
- For the best results, use a wok or a large, heavy-bottomed skillet to ensure even heat distribution and proper stir-frying.
- Don't overcrowd the wok. Cook the broccoli in batches if necessary to maintain high heat and prevent steaming, which can lead to soggy vegetables.
- Adjust the amount of red chili to your preference for heat. For a milder flavor, remove the seeds and membranes before finely chopping.
- Ensure all your ingredients are prepped and ready to go before you start cooking, as stir-frying is a fast process.
- The 'tender-crisp' texture for broccoli is key. Overcooking will result in mushy broccoli, while undercooking will leave it too hard.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Reheat in a pan over medium heat until warmed through.
