Broccoli deserves better than steaming or roasting with just oil and salt. Right? This glaze, hoisin, soy, chili garlic sauce, a little fish sauce, changes broccoli into something you’d order at a restaurant and immediately try to reverse-engineer at home. The stems get cut into matchsticks and cooked alongside the florets so nothing goes to waste. Good next to rice and call it dinner.
How to Make Asian Glazed Broccoli
Cut the stems into matchsticks
Peel them first; the outer skin is tough. Cut them roughly the same length as the florets so everything cooks at the same rate. Goes fast. Throwing them away is wasteful and, once glazed, you can’t tell them apart from the florets anyway.
High heat in the pan
The broccoli needs to sear, not steam. A hot pan with enough vegetable oil gives you char on the edges and stops the glaze from turning watery. If the pan is crowded, cook in two batches. Overcrowding drops the temperature and stews the broccoli instead. 
Cornstarch holds the glaze
Whisk it into the sauce before it hits the pan. This thickens the glaze quickly at high heat so it coats the broccoli instead of pooling at the bottom of the skillet. Add the sauce in the last two minutes of cooking, not before.
Asian Glazed Broccoli
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Sweet and savory broccoli florets tossed in a vibrant Asian glaze.
Perfect as a side dish or light vegetarian meal.
Ingredients
- 2 lbs (907 g) broccoli crowns
- 1/4 cup water
- 3 tbsp hoisin sauce
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp + chili garlic sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp fish sauce
- 1/4 tsp sesame seed oil
- 1 tsp cornstarch
- vegetable oil
- toasted sesame seeds
Instructions
- Chop the bottom off the broccoli stems and discard. Cut off the broccoli florets and cut into medium-sized pieces. Peel the remaining stems and cut into matchsticks roughly the length of the broccoli florets.
- In a small bowl, whisk together the water, hoisin, sugar, soy sauce, chili garlic sauce, rice wine vinegar, fish sauce, and sesame seed oil until combined. Whisk in the cornstarch until well combined.
- Heat a large pan over medium-high heat (around 375°F (190°C)) for a couple of minutes, then add enough vegetable oil to coat it.
- Add the broccoli, toss to coat in the oil, and cook until well browned and almost cooked through (poke a few pieces with a fork to test).
- Add the sauce, stir, and lower the heat a bit.
- Simmer for a couple more minutes until the broccoli is cooked through and glazed with the sauce.
- Garnish with sesame seeds.
Notes
- For a deeper glaze, simmer the sauce uncovered for a few minutes before adding the broccoli.
- If you don’t have rice wine vinegar, substitute apple cider vinegar or white wine vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 400
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
Frequently Asked Questions
How spicy is this dish with the chili garlic sauce?
One tablespoon gives moderate heat that most people can handle. Start with half a tablespoon if you’re sensitive to spice, or add more if you like it hot. The brown sugar and hoisin balance the heat considerably.
Can I roast the broccoli instead of pan-frying it?
Yes. Toss the broccoli with a bit of oil and roast at 425 degrees for 15 minutes, then pour the glaze over it and roast for another 5 minutes. The edges get crispier this way.
What can I use if I don’t have rice wine vinegar?
Apple cider vinegar is the closest substitute. Use the same amount. White wine vinegar also works but has a sharper taste, so you may want to add a pinch of sugar to balance it.
