Garlic and Chili Stir-Fried Broccoli with Black Bean Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A spicy stir-fry featuring tender broccoli florets in a savory black bean and garlic sauce, perfect for boosting immunity with bold flavors. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 20 minutes, pairs broccoli florets, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 110 cal/serving

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Ingredients

4 cups broccoli florets
2 tbsp vegetable oil
5, thinly sliced garlic cloves
1, thinly sliced fresh red chili
1 tbsp, rinsed and roughly chopped fermented black beans
2 tbsp low sodium soy sauce
3 tbsp water
1 tsp cornstarch
1 tsp sesame oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 2: Add 5 thinly sliced garlic cloves and 1 thinly sliced fresh red chili. Stir-fry for 1 minute until fragrant but not burnt.
Step 3: Stir in 4 cups broccoli florets and toss to coat. Cook for 4 minutes, stirring frequently, until broccoli is bright green and slightly tender.
Step 4: Mix 3 tbsp water with 1 tsp cornstarch in a small bowl until smooth.
Step 5: Add 1 tbsp rinsed and chopped fermented black beans and 2 tbsp low sodium soy sauce to the wok, then pour in the cornstarch slurry. Stir-fry for another 2 minutes until sauce thickens and coats the broccoli.
Step 6: Remove from heat and drizzle 1 tsp sesame oil over the top. Toss gently and serve immediately.