This spicy stir-fried sesame broccoli is proof that a side dish doesn't need many ingredients to taste genuinely exciting. Broccoli florets get a quick toss in a savory-sweet glaze of soy sauce, sesame oil, and a touch of sugar, then get finished with toasted sesame seeds and a good pinch of red pepper flakes for heat. The whole thing comes together in one skillet in well under 20 minutes.
No matter the time of year, broccoli is one of those vegetables that's always worth having a good go-to preparation for, and this one earns its place in the regular rotation. It's simple enough for a weeknight but flavorful enough that it doesn't feel like an afterthought next to whatever main dish you're serving.
Photos by Evan Atlas.
Key Ingredients & Substitutions
- Broccoli crowns - cut into bite-sized florets so they cook quickly and evenly, and pick up plenty of the glaze in each bite.
- Dark sesame oil - toasted sesame oil is what gives this dish its signature nutty aroma, so avoid substituting the light/refined kind if you can help it.
- Reduced-sodium soy sauce - this keeps the glaze from turning overly salty once it reduces down in the skillet. Tamari works as a gluten-free substitute.
- White wine or water - either works to thin the glaze slightly; the wine adds a little extra depth, but water keeps things simpler if that's what you have on hand.
- Natural granulated sugar - just enough to balance the saltiness of the soy sauce and round out the glaze. Coconut sugar or maple syrup can stand in if you prefer.
Helpful Tips
- Cut the broccoli florets to a similar size so they all cook through in the same amount of time.
- Keep the skillet covered while the broccoli steams in the glaze - this is what turns it bright green and tender-crisp without drying it out.
- Once you uncover the pan, keep stirring so the glaze reduces evenly and coats the broccoli rather than pooling and scorching in one spot.
- Add the sesame seeds and red pepper flakes only at the very end, off the heat if possible, so their flavor and crunch stay fresh rather than getting cooked away.
Variations
Swap in cauliflower for some or all of the broccoli if you'd like to mix things up, or add a handful of sliced mushrooms or snap peas to the skillet along with the broccoli for more variety. A squeeze of fresh lime juice at the end brightens the dish nicely if you want a little acidity to balance the sweetness of the glaze. For extra heat, add a small drizzle of chili oil along with the red pepper flakes.
Serving Ideas
This broccoli is an easy side for just about any Asian-inspired main, from a simple stir-fry to a bowl of fried rice or noodles. It also holds its own on a holiday table or alongside a more elaborate spread, since the toasted sesame seeds and glossy glaze make it look a little more special than the average steamed vegetable.
Storing & Freezing
Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet to help the broccoli regain some of its texture rather than turning mushy in the microwave. This dish doesn't freeze well, since the broccoli turns soft and watery once thawed.
Recipe
Spicy Stir-Fried Sesame Broccoli
Ingredients
- 2 large or 3 medium broccoli crowns
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon dark sesame oil
- 2 tablespoons white wine or water
- 1 tablespoon natural granulated sugar
- 2 teaspoons sesame seeds
- red pepper flakes to taste
Instructions
- Cut the broccoli crowns into bite-sized florets.
- Gently heat the soy sauce, oil, and wine in a medium skillet. Stir in the sugar. Add the broccoli and stir quickly to coat. Turn the heat up to medium-high and cover.
- Cook until the broccoli is bright green and just tender-crisp. Uncover and stir-fry until any liquid remaining in the skillet is reduced. Stir in the sesame seeds, season with red pepper flakes, and serve.
Nutrition (Estimate per Serving)
Frequently Asked Questions
Can I use frozen broccoli for this recipe?
Fresh broccoli holds its texture better here, but thawed and well-drained frozen broccoli can work in a pinch. It will release a bit more water into the skillet, so cook a little longer uncovered at the end to let the glaze reduce properly.
How spicy is this dish?
That's entirely up to you, since the red pepper flakes are added to taste at the end. Start with a small pinch and add more if you like it hotter - the rest of the glaze is mild and slightly sweet, so it's easy to adjust the heat level to your preference. If you're serving a crowd with mixed spice tolerances, it can also help to leave the flakes out of the skillet entirely and set a small dish of them on the table instead.
