Sautéed Broccoli With Garlic and Chile Recipe (2024)

This is delicious. I skipped the water. Put a tight lid on and removed pan from heat for 10 minutes. We like our broccoli green not gray. And still a bit crisp.

If you like oven roasted broccoli you'll get the same flavor and texture with this recipe, without the oven. Highly recommended.

A bit of fish sauce near the end gives a nice splash of umami.

This was really good and super easy! I’ve been looking for a new recipe for broccoli and this was a great find. I was able to make it with frozen broccoli I had in the freezer - if you do that I recommend thawing the broccoli first. Looking forward to making this with fresh broccoli, but either way this is going into the rotation!

my fav NYT recipe. kids love it. super healthy. Easy as pie. I use coconut oil and the optional rice vinegar. can’t recommend enough.

What a great recipe! If you have a pound of broccoli--even frozen broccoli--you can make this. I thawed frozen broccoli and did not add the extra water. I added a lot of red chili flakes. I pan-fried a package of tofu in my wok, removed it to a plate with paper towel, made the broccoli, then added added to tofu back to the wok. I then added 2 T. of sesame oil and 2 T. tamari. With a rice, a superb dinner! I always get spicy broccoli with tofu at my regular Chinese restaurant--this is better!

I made a few adjustments: I minced the garlic rather than slicing, and I adjusted the cook time. I find most broccoli recipes don't have adequate cook times, so the stems end up so crunchy they're basically raw. I like my broccoli a little softer, so I did three rounds of 2-minutes each letting the broccoli sear (stirring in between rounds). Then I cooked for 6 minutes with a lid on after adding the water. Still bright green, but much more tender! Delicious.

Made according to recipe and was super delicious. Great alternative to sheet pan roasting of broccoli

Parboil it for 3 minutes first. use stems per Yung Lao.

I made a few adjustments: I minced the garlic rather than slicing, and I adjusted the cook time. I find most broccoli recipes don't have adequate cook times, so the stems end up so crunchy they're basically raw. I like my broccoli a little softer, so I did three rounds of 2-minutes each letting the broccoli sear (stirring in between rounds). Then I cooked for 6 minutes with a lid on after adding the water. Still bright green, but much more tender! Delicious.

Really great way to cook brovccoI. Lemon is good, butternwould also be good. Love it!

I used Aleppo pepper instead of regular red pepper flakes. Didn’t use enough. I also used Coconut Secret marinade. Very tasty.

Do it in skillet with lid

Fast, easy, perfect! Goodbye sheet pan!

What a great recipe! If you have a pound of broccoli--even frozen broccoli--you can make this. I thawed frozen broccoli and did not add the extra water. I added a lot of red chili flakes. I pan-fried a package of tofu in my wok, removed it to a plate with paper towel, made the broccoli, then added added to tofu back to the wok. I then added 2 T. of sesame oil and 2 T. tamari. With a rice, a superb dinner! I always get spicy broccoli with tofu at my regular Chinese restaurant--this is better!

Suggest adding less water next time. The steaming was effective, but rendered the broccoli a bit rubbery. No need to add as much salt as they suggest, although it did add a spark of flavor.

This is fantastic. Smaller pieces would brown more, which would be nice; some of my florets were on the large side. The combo of sautéing and steaming is my new favorite way to cook broccoli. I skipped the pepper flakes and added a sliced jalapeño. Chef’s kiss.

One more thing: squeeze lemon over this at serving time. Yum.

Delicious easy way to make broccoli

Doubled garlic and seared the broccoli on high with two lemon halves, then steamed just the broccoli for only a minute or two and squeezed lemon over at the end. Or nice with chilli oil!

Don't overcook and only a drop of fish sauce

So good I made it again. While the similar recipe made on a sheet pan is aslo outstanding, today it was 86 degrees. Not an oven kind of day.