Whip up this broccoli stir-fry, then check out our tofu stir-fry, vegan stir-fry, mushroom stir-fry and more vegetarian stir-fry recipes.


  • 2 tbsp sunflower oil
  • 300g purple sprouting broccoli, stalks finely sliced and florets halved or left whole
  • 1 stick celery, thinly sliced
  • 1 carrot, halved lengthways and thinly sliced
  • 3 cloves garlic, thinly sliced
  • thumb-sized piece ginger, cut into matchsticks
  • 1 red chilli, halved lengthways and thinly sliced
  • 3 spring onions, 2 cut into 3cm segments, 1 thinly sliced
  • 2 tsp cornflour
  • 1 tsp caster sugar
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce, vegetarian oyster sauce or mushroom ketchup
  • 1 tbsp toasted sesame oil
  • 275g pack ready-cooked egg noodles


  • STEP 1

    Heat the sunflower oil in a wok or large frying pan over a high heat. Stir-fry the broccoli stalks, celery and carrot for 4-5 minutes or until beginning to caramelise. Add the garlic, ginger, three-quarters of the chilli and the spring onion segments, and cook for 2 minutes.

  • STEP 2

    Spoon the cornflour into a bowl and stir with a few teaspoons of water to make a thin paste. Add in another 100ml of water, along with the sugar, soy, oyster sauce and sesame oil. Tip into the pan with the broccoli florets and bring to a simmer. Cover and cook for 3-4 minutes or until the sauce has thickened and the florets have cooked through. Add the noodles and toss until reheated.

  • STEP 3

    Divide between bowls and top with the remaining chilli and the thinly sliced spring onion.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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