How to make Chinese takeout-style broccoli at home


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Love broccoli but tired of the same old recipes?

We hear ya.

Inspired by our favorite Chinese takeout, this quick and delicious broccoli offers a surefire solution to the recipe rut. It encompasses sweet, salty and savory flavors, and unlike many Asian recipes, this one depends almost exclusively on pantry staples — a huge convenience at the end of a long day.

Our broccoli also lends itself to versatility — eat it alone, as a side or over rice for a quick meal.

In a small bowl, whisk together the following and set aside:

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • ½ teaspoons brown sugar
  • ¼ teaspoons Chinese five spice powder
  • ¼ teaspoons granulated garlic
  • ¼ teaspoons ground mustard


In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat. When the oil is hot, add 1 pound of broccoli florets. Pour sauce over broccoli and toss to coat. Place lid on skillet, cook one minute, remove lid and stir. Repeat at least two times, or until broccoli reaches desired doneness. Take off heat and remove lid so broccoli doesn’t get mushy. Serve immediately.

Ingredient tip: Hoisin sauce can be found in Asian markets and the international section of many grocery stores.

Cooking tip: If there’s one thing we can’t stand, it’s mushy veggies — we’ve never cooked this broccoli longer than five minutes.

Spice it up: Want heat? Add a pinch of red pepper flakes when heating the sesame oil. Be careful though — a little bit goes a long way.