Szechuan Broccoli Chinese
Meet your next favorite side dish: Szechuan Broccoli Chinese, a vibrant and spicy stir-fry that transforms simple broccoli florets into a bold, flavor-packed masterpiece. This dish combines crisp-tender broccoli with the signature heat of Szechuan peppercorns and dried red chilies, balanced by a savory blend of soy sauce, chili garlic sauce, and a hint of sesame oil. Aromatic accents of garlic, ginger, and scallions elevate every bite, while a glossy cornstarch-thickened sauce clings to the vegetables for unmatched flavor. Quick and easy to prepare, this vegetarian dish is perfect as a zesty side or a main course served over steamed rice. Packed with bold Chinese flavors, this recipe satisfies your cravings for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 4 cloves Garlic
- 1 tablespoon Ginger
- 4 pieces Dried red chilies
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons Soy sauce
- 1 tablespoon Chili garlic sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 2 stalks Scallions
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash and cut the broccoli into bite-sized florets. Blanch them by boiling in salted water for 2-3 minutes, then immediately transfer to an ice bath to stop cooking. Drain and set aside.
Mince the garlic and ginger. Thinly slice the scallions, separating the white and green parts.
In a small bowl, mix the soy sauce, chili garlic sauce, rice vinegar, sesame oil, cornstarch, and water. Set this sauce mixture aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the Szechuan peppercorns and dried red chilies to the hot oil. Stir for about 30 seconds until aromatic, being careful not to burn them.
Add the minced garlic, ginger, and the white part of the scallions to the wok. Stir-fry for 1 minute.
Increase the heat to high and add the blanched broccoli florets. Toss well to combine with the aromatics. Stir-fry for 2-3 minutes until the broccoli is tender but still crisp.
Pour the prepared sauce over the broccoli, stirring quickly to coat evenly. Cook for an additional 1-2 minutes until the sauce thickens and clings to the broccoli.
Remove from heat and garnish with the green parts of the scallions and sesame seeds, if desired.
Serve immediately as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1535 mg | 67% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 8.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 437 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
