Cut the broccoli in florets into bite-sized pieces. Also, cut the tender stems.
In a zip lock bag add broccoli pieces, and all broccoli marinade ingredients except the plant based milk. Shake the bag well to mix everything so that the flour and spices distribute well. Next add the milk and shake it again to coat the broccoli florets with marinade properly.
In a pan, heat the oil and add the marinated broccoli and stir fry on medium heat for about 3 to 5 minutes.
Meanwhile, in another bowl, whisk together all the sauce ingredients. Mix them with a hand beater and make sure there are no corn starch lumps.
Once Broccoli florets are done in about 3 to 5 minutes add the prepared sauce ingredients.
Add half a cup of water or vegetable stock because it will get to thick and will not coat the florets properly. Cook for another 2 minutes.
You can cook the sauce in a separate pan and then mix with stir fried broccoli florets, if you want more crunch in your broccoli.
Garnish with sliced spring onions (green part) and sesame seeds.
Serve hot with rice noodles, steamed white rice or cilantro fried rice.
You can use Tamari sauce instead of soy sauce, and tapioca flour instead of plain flour to make this recipe Gluten Free.
If you want the broccoli to be crunchy, once it is stir-fried take it out, make the sauce, and once the sauce is ready add the cooked broccoli florets into the sauce and turn off the heat.
If you want them soft and mushy, you can cook the broccoli in the sauce for more time but crisp broccoli tastes better.