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Easy Szechuan Broccoli

Sichuan Broccoli

Simple roasted broccoli takes on big Asian-inspired flavors as a quick side. Served with chicken, fish, beef, or with fried rice, this broccoli will be your go-to weeknight staple.

You can choose your favorite broccoli for this recipe, but Chinese broccoli has less florets and tends to be easier to check for kashrut.

  • Duration
  • Cook Time
  • Prep Time
  • 4 - 6Servings


Spicy Ginger-Garlic Sauce

  • 2 garlic cloves, grated on a microplane
  • 1 tablespoon fresh grated ginger, or 2 teaspoons dried ginger
  • ½ cup good quality soy sauce
  • 2 tablespoons white miso paste
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons Sriracha sauce (Asian hot sauce), more to taste


  • 1½ pounds fresh or frozen Chinese or favorite broccoli, thawed if using frozen
  • 3 teaspoons toasted sesame oil
  • Kosher salt
  • Freshly ground black pepper
  • Garnishes: sesame seeds, thinly sliced scallions


1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Whisk together garlic, ginger, soy sauce, miso, vinegar, and sriracha. Set aside.

3. Arrange broccoli on prepared sheet, drizzle with sesame oil, and season with salt and pepper.

4. Roast broccoli until edges are just beginning to brown, about 12 minutes.

5. Transfer to serving platter or bowl and toss with sauce. Garnish with sesame seeds and sliced scallions.

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