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Top down shot of stir-fried broccolini (tender stem broccoli) with a spicy sauce.
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Stir-Fried Broccolini (My Favourite Version)

This Stir-Fried Broccolini (Tenderstem Broccoli) is so simple and so delicious. It's fried with garlic, ginger, and served with an easy sauce.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Side Dish
Cuisine: European, Thai
Servings: 2 people
Calories: 168kcal
Author: Emily Roz

Ingredients

For the 7 ingredient sauce

  • 5g cilantro finely chopped
  • ¼ red onion finely diced
  • 2 teaspoon chili flakes more or less depending on your spice tolerance
  • 1 lime juiced
  • 1 tablespoon toasted sesame seeds
  • 2-3 teaspoon sugar more or less depending on how sweet you'd like your sauce
  • 1 tablespoon fish sauce feel free to add more if you like

For the stir-fried broccolini

  • 1 tablespoon sesame oil
  • 300g broccolini (tenderstem broccoli) sliced into strips
  • 1-2 garlic clove minced
  • ½ inch ginger minced

Instructions

  • First up, you want to make your sauce. Combine finely chopped coriander, red onion, chili flakes, toasted sesame seeds, fish sauce, sugar, and lime juice in a bowl. Give it a good stir and then taste. Season accordingly with more of each ingredient.
  • Slice up your broccolini into thin strips.
  • Place a pan on medium heat and drizzle with sesame oil. Add in your broccolini. Feel free to use a lid to cover the vegetables as the oil can jump out the pan. Stir-fry for 5 minutes, stirring frequently.
  • Once your broccolini has browned on parts, add in the garlic and ginger. Pour in 50ml water and fry for a further 3 minutes until the water has evaporated and the broccolini has softened slightly (to your liking).
  • When your broccolini is cooked to the "al dente" of your preference, serve up and drizzle over your sauce.
  • Either serve up alongside other dishes, or serve with sticky rice and a fried egg. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll further up this blog post to see them!
To double quantity: This recipe can be doubled to make the dish for 4 people.
Top Tips!
  1. I always use a pan lid when frying off vegetables on a medium/high heat because the oil can splash back. 
  2. You want to add your ginger and garlic into the pan about 3-5 minutes before your stir-fried broccolini is ready. If you add it at the start, it will burn and char, which we don't want. 
  3. If you're a saucy person, make sure to double the quantities of sauce to ensure you've got plenty!! 
Storage: If you've got any leftovers, make sure to leave them to cool. You can either store the broccolini in an airtight container with the sauce, or you can keep them separate. Place in the fridge and store for up to 3 days.
Freezing: I wouldn't recommend freezing these vegetables, but if the other option is throwing them away, then place them all in an airtight container or zip bag and into the freezer for up to 3 months. Thaw in the fridge overnight. The stir-fried tenderstem broccoli may change texture from freezing, so although it'll still taste good, it might feel different.
Reheating: Leave the lid of the Tupperware slightly ajar and place into the microwave until piping hot.

Nutrition

Calories: 168kcal | Carbohydrates: 22g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 787mg | Potassium: 159mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3596IU | Vitamin C: 150mg | Calcium: 137mg | Iron: 2mg