Broccoli Stir-fry with Water Chestnuts
Broccoli Stir-fry with Water Chestnuts
Ingredients
For the Stir-fry
- 1 pound broccoli florets, cut into bite-sized pieces
- 8 ounces water chestnuts, canned, drained and sliced
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar, packed
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare all ingredients: cut the broccoli into bite-sized florets, drain and slice the water chestnuts, mince the garlic, and grate the fresh ginger.
⏱️ 10 min
- 2
In a small bowl, whisk together all the sauce ingredients: soy sauce, rice vinegar, brown sugar, cornstarch, water, and red pepper flakes (if using). Set aside.
⏱️ 5 min
- 3
Heat the vegetable oil in a large wok or a large skillet over medium-high heat until shimmering.
⏱️ 2 min•🌡️ 400
- 4
Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min•🌡️ 400
- 5
Add the broccoli florets to the wok. Stir-fry for 5 to 7 minutes, or until the broccoli is tender-crisp and bright green. If the wok gets too dry, you can add a tablespoon of water to help steam the broccoli.
⏱️ 6 min•🌡️ 400
- 6
Add the sliced water chestnuts to the wok and stir-fry for another 1 to 2 minutes to heat through.
⏱️ 2 min•🌡️ 400
- 7
Give the prepared sauce a quick re-whisk, then pour it over the vegetables in the wok. Stir constantly for 1 to 2 minutes until the sauce thickens and coats the vegetables.
⏱️ 2 min•🌡️ 400
- 8
Remove the wok from the heat. Drizzle with sesame oil and toss to combine. Serve immediately, preferably with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Stir-fry with Water Chestnuts
Ingredients
For the Stir-fry
- 1 pound broccoli florets, cut into bite-sized pieces
- 8 ounces water chestnuts, canned, drained and sliced
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar, packed
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 teaspoon red pepper flakes, optional
Instructions
- 1
Prepare all ingredients: cut the broccoli into bite-sized florets, drain and slice the water chestnuts, mince the garlic, and grate the fresh ginger.
⏱️ 10 min - 2
In a small bowl, whisk together all the sauce ingredients: soy sauce, rice vinegar, brown sugar, cornstarch, water, and red pepper flakes (if using). Set aside.
⏱️ 5 min - 3
Heat the vegetable oil in a large wok or a large skillet over medium-high heat until shimmering.
⏱️ 2 min•🌡️ 400 - 4
Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min•🌡️ 400 - 5
Add the broccoli florets to the wok. Stir-fry for 5 to 7 minutes, or until the broccoli is tender-crisp and bright green. If the wok gets too dry, you can add a tablespoon of water to help steam the broccoli.
⏱️ 6 min•🌡️ 400 - 6
Add the sliced water chestnuts to the wok and stir-fry for another 1 to 2 minutes to heat through.
⏱️ 2 min•🌡️ 400 - 7
Give the prepared sauce a quick re-whisk, then pour it over the vegetables in the wok. Stir constantly for 1 to 2 minutes until the sauce thickens and coats the vegetables.
⏱️ 2 min•🌡️ 400 - 8
Remove the wok from the heat. Drizzle with sesame oil and toss to combine. Serve immediately, preferably with steamed rice.
⏱️ 1 min