The Din Tai Fung Garlic Broccoli recipe may surprise you. Although I have always enjoyed vegetables, I was not fond of broccoli until I tried it at Din Tai Fung. The combination of garlic, a tender-crisp texture, and a touch of salt made it special and crave-worthy.
It is a simple yet delicious side dish that is quick to prepare at home and pairs well with almost any main course. When garlic and broccoli are sautéed together, the aroma creates a cozy atmosphere in the kitchen. If you are looking for a vegetable dish with flair, this one is worth making.
Why do you love making garlic broccoli at home?
This dish is all about simplicity and flavor. It is quick to prepare, uses everyday ingredients, and tastes fresh and delicious without any fuss. One of the best parts is that you get to control the salt to suit your family’s taste and decide exactly how soft or crunchy broccoli turns out. That is something you do not always get when you order it out.
Inspired by the flavorful version at Din Tai Fung, this homemade take keeps things easy while letting you add your delicate touch. I hope you enjoy making it as much as I do, so it has become one of our go-to sides for a reason.
Din Tai Fung Garlic Broccoli Recipe Ingredients
Olive Oil (2 teaspoons): Regular olive oil manages the heat better. You can also use vegetable oil or canola oil if that is what you have. Some people like to use sesame oil for a more Asian taste.
Garlic (2 cloves): Fresh garlic is the star of this recipe. Use fresh cloves and mince them. If you are out of fresh garlic, use ½ teaspoon of garlic powder, but it will not be as strong.
Broccoli (1 big head): Broccoli is the heart of this dish. Choose a fresh, green head with tight florets. Cut them into bite-sized pieces for even cooking. If broccoli is not your thing, try cauliflower or green beans as a substitute.
Salt (¼ teaspoon): Salt brings out the natural flavors of the broccoli and garlic. Start with a pinch and adjust later. Sea salt or table salt work fine. If you are watching sodium, you can skip it or use salt-free seasoning.
Chicken Stock (¼ cup): Chicken stock adds a light, savory moisture that steams the broccoli to perfection. It gives a subtle depth compared to water. For a vegetarian option, use vegetable stock or even water in a pinch.
Kitchen utensils you will need.
To make this Din Tai Fung garlic broccoli recipe, here is what you will want to have ready:
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Garlic presses or small grater.
- Large skillet or sauté pan with a lid.
- Spatula or wooden spoon
How To Make Din Tai Fung Garlic Broccoli
Step 1: Prep Your Ingredients
Start by washing your broccoli well under cold-water. Cut the big head into smaller florets. Set them aside in a bowl. Mince your garlic cloves finely. You can use a garlic press if you want things easier. I like to keep a small bowl for the garlic and another for the broccoli to stay organized.
Step 2: Heat the Skillet
Place your large skillet on the stove and turn the heat to medium-high. Let it get hot for about a minute. A hot skillet helps the broccoli cook evenly and keeps it from getting soggy. You will know it is ready when you flick a tiny drop of water on it, and it sizzles right away.
Step 3: Cook the Garlic and Broccoli
Once the oil is hot, toss in the minced garlic. Let it sizzle for 10–15 seconds. Be careful not to let it brown too much; it can get bitter. Now add the broccoli right away. Sprinkle the salt evenly over it. Stir everything so the broccoli gets coated in the garlic oil.
Step 4: Add the Chicken Stock and Steam
Pour in the chicken stock, then quickly cover the skillet with a lid. The steam from the broth helps cook the broccoli while keeping it tender but crisp. Let it steam for about 1 minute. If your broccoli florets are big or you want them to be softer, give them 30 seconds more.
Step 5: Taste and Serve
Lower the heat to low and take off the lid. Taste a piece of broccoli to check the seasoning. If it needs more salt, add a tiny pinch and stir. Once it is exactly right, use tongs or a spoon to transfer the broccoli to a serving plate. Serve it warm for the best flavor!
Chef’s Note + Tips
Here are a few extra things I learned while making this dish at home:
- Do not overcook the garlic, it burns fast and turns bitter.
- Use fresh broccoli for the best texture and color.
- Add a pinch of chili flakes if you like a little spice.
- If you do not have chicken stock, try water with a splash of soy sauce.
- This dish is best served right away while it is hot.
- Covering the pan traps the steam and cooks the broccoli quickly.
- Adding a squeeze of lemon juice after cooking can brighten the flavor.
Make Ahead & Storage Tips
If you are preparing meals in advance, let the complete dish cool down before placing it in an airtight container. In the fridge, it can be kept for up to 3 days.
To reheat, just toss the broccoli back into a hot skillet with a splash of broth or water. Cover it for a minute or two until warm.
If your dish starts to smell sour, feels slimy, or changes color from green to brown or yellow, or if you notice any dark spots, it is no longer safe to eat and should be thrown away.
What to Serve with Din Tai Fung Garlic Broccoli
This garlic broccoli goes with so many different dishes, and I have tried lots of combinations in my kitchen.
- My family’s favorite way to enjoy broccoli is with steamed rice and grilled chicken. The garlic flavor of the broccoli beautifully complements the juicy, seasoned chicken.
- We also love serving it with fried rice. The vibrant green color looks wonderful mixed in, and it adds a fresh crunch that balances the richness of the rice perfectly.
- I often pair this broccoli with shrimp dumplings or beef, as the garlic flavor works well with soy sauce-based dishes.
- Enjoy it with simple noodles tossed in a little sesame oil. I also serve it on the side of noodle soup for a complete meal.
- When I make fish for dinner, this broccoli is my go-to side dish. It pairs well with baked salmon, pan-fried tilapia, or even fish sticks for the kids. The lightness of the broccoli balances the richness of the fish.
Din Tai Fung Garlic Broccoli FAQs
You can steam the broccoli first, then toss it with garlic, but it will not have the same rich flavor.
Yes, you can cut broccoli and mince garlic up to 2 days in advance. Store them separately in the fridge, ideally in containers with damp paper towels to maintain freshness.
Use it within 1 day for the best flavor. After that, it starts losing its punch.
It is best to avoid using a microwave. Broccoli tends to turn mushy and lose its texture. While it will not be as crisp as freshly made.
Yes! You can toss sliced carrots, snap-peas, or mushrooms with broccoli. Just make sure they are cut small, so they cook at the same rate. Add a bit more oil and stock if you increase the veggies to keep everything moist.
A tiny dash of red pepper flakes does the trick for those who want a little heat. It complements the garlic without overpowering the dish.
Absolutely! Simply replace the chicken stock with vegetable stock or water. The flavor will still be excellent because the garlic and olive oil provide most of the taste.
It is possible, but not ideal. Freezing and reheating often lead to a mushy texture.
Din Tai Fung Garlic Broccoli Recipe
Ingredients
Equipment
Method
- Start by washing your broccoli well under cold-water. Cut the big head into smaller florets. Set them aside in a bowl. Mince your garlic cloves finely. You can use a garlic press if you want things easier. I like to keep a small bowl for the garlic and another for the broccoli to stay organized.
- Place your large skillet on the stove and turn the heat to medium-high. Let it get hot for about a minute. A hot skillet helps the broccoli cook evenly and keeps it from getting soggy. You will know it is ready when you flick a tiny drop of water on it, and it sizzles right away.
- Once the oil is hot, toss in the minced garlic. Let it sizzle for 10–15 seconds. Be careful not to let it brown too much; it can get bitter. Now add the broccoli right away. Sprinkle the salt evenly over it. Stir everything so the broccoli gets coated in the garlic oil.
- Pour in the chicken stock, then quickly cover the skillet with a lid. The steam from the broth helps cook the broccoli while keeping it tender but crisp. Let it steam for about 1 minute. If your broccoli florets are big or you want them to be softer, give them 30 seconds more.
- Lower the heat to low and take off the lid. Taste a piece of broccoli to check the seasoning. If it needs more salt, add a tiny pinch and stir. Once it is exactly right, use tongs or a spoon to transfer the broccoli to a serving plate. Serve it warm for the best flavor!
This Din Tai Fung garlic broccoli recipe is a quick, tasty way to bring restaurant vibes to your kitchen. It is simple, fresh, and so good with any meal. I love how easy it is to whip up, and I bet you will enjoy it too! Try it and let me know how it turns out. Your family will love this healthy, garlicky side dish!
