Broccoli Stir Fry with Red Bell Pepper and Water Chestnuts

Delicious Broccoli Stir Fry served over rice.
This tasty combination makes a great side dish or a full entrée. Fresh, crunchy veggies in a tasty sauce is sure to please. Use all the broccoli—don’t waste those tasty stems. Just be sure to follow the directions for prep.
Serves 4



  • 1 bunch broccoli, stems and florets separated
  • 1 yellow onion, sliced into strips
  • 1 red bell pepper, julienned
  • 4 oz. water chestnuts, sliced
  • 1 cup mung bean sprouts (optional)
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon vegetable cooking oil (try avocado oil)


  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce (can substitute ½ tablespoon molasses and ½ tablespoon soy sauce)
  • 1 tablespoon Shaoxing rice wine (can substitute dry sherry)
  • 1 tablespoon Hoison sauce


Combine sauce ingredients and set aside. Can make larger batches and refrigerate.

Prep broccoli by separating the florets for the stems. Peel the stems and slice in rounds.

Heat oil in wok or large frying pan. Add ginger and garlic and saute for about 5 seconds to release the aromatics. Add the broccoli stems and stir-fry for about 2 minutes. Add the onions and bell peppers and stir-fry about 1 minute.

Add water chestnuts, broccoli florets and sauce and stir-fry to desired texture. Don’t overcook, keep crispy.

Serve over brown or white rice. If you have never had this, try sprouted brown rice, also known as GABA rice. It’s super healthy and tastes great!

You can enable or disable the printing of a recipe image by clicking on it.

This site uses 'cookies' to maintain browsing session, serve advertising, perform anonymized usage analytics, and provide the service of this website.