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.

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Mince the garlic and ginger. Thinly slice the scallions, separating the white and green parts.

Step 3

In a small bowl, mix the soy sauce, chili garlic sauce, rice vinegar, sesame oil, cornstarch, and water. Set this sauce mixture aside.

Step 4

Heat the vegetable oil in a large wok or skillet over medium-high heat.

Step 5

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.

Step 6

Add the minced garlic, ginger, and the white part of the scallions to the wok. Stir-fry for 1 minute.

Step 7

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.

Step 8

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.

Step 9

Remove from heat and garnish with the green parts of the scallions and sesame seeds, if desired.

Step 10

Serve immediately as a side dish or over steamed rice for a complete meal.

Nutrition Facts

Serving size	(711.9g)

Amount per serving	% Daily Value*
Calories	589.9

Total Fat 43.0g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 1535.2mg	0%
Total Carbohydrate 44.7g	0%
Dietary Fiber 16.7g	0%
Total Sugars 8.3g
Protein 24.4g	0%

Vitamin D 0IU	0%
Calcium 331.6mg	0%
Iron 7.1mg	0%
Potassium 437.3mg	0%

*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.

Source of Calories

Fat: 58.3%

Protein: 14.7%

Carbs: 27.0%