chinese style broccoli & zucchini stir-fry

★★★★★ 2
By Jessica Fontenot
from Austin, TX

This is another one of my favorite sides to make. The original recipe doesn't call for zucchini but I decided to add it in tonight (seen in pic). You can omit the zucchini and just use the broccoli. I'm sure other veggies can be thrown into the wok also. In place of soy sauce, I use Braggs Liquid Amino. Also, you can buy broccoli florets already chopped up at the store. Saves a lot of time!

Blue Ribbon Recipe

This zucchini stir-fry only has a few ingredients, but it's full of flavor. Once pan-fried, the broccoli is crispy and the zucchini softens so there is great texture in the dish. Serve alongside grilled or baked chicken breasts for an easy, healthy dinner.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4
prep time 5 Min
cook time 10 Min
method Stir-Fry

Ingredients For chinese style broccoli & zucchini stir-fry

  • 1 Tbsp
    + 1 tsp canola oil
  • 1
    head broccoli, cut into florets
  • 1-2
    zucchini, sliced
  • 2 Tbsp
    soy sauce (or Bragg's liquid amino)
  • 2 clove
    garlic, minced
  • 2 tsp
    fresh lemon juice

How To Make chinese style broccoli & zucchini stir-fry

  • Broccoli and zucchini in a heated wok.
    1
    Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and zucchini and stir-fry for 2 minutes.
  • Soy sauce, garlic, and lemon juice added to the wok.
    2
    Add soy sauce, garlic, and lemon juice.
  • Cooking until veggies are golden brown.
    3
    Continue to stir fry until broccoli is crisp and zucchini is tender about 5 - 10 minutes. Serve hot.
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