Make Stir-Fried Chinese Broccoli at Home

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 02/8/22
Best Chinese Broccoli, Stir-Fried in a Sweet Garlicky Sauce
D.Schmidt
Prep: 10 mins
Cook: 7 mins
Total: 17 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
133 Calories
11g Fat
8g Carbs
2g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 133
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 156mg 7%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 2g
Vitamin C 21mg 106%
Calcium 81mg 6%
Iron 1mg 3%
Potassium 239mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Chinese Broccoli recipe is so simple and delicious! In Thailand, vegetable stir-fries tend to be Chinese in origin (Chinese cooking is a huge influence). If you can't find Chinese broccoli, broccoli rabe (rapini) is a close relative that may be easier to come by (look for the organic one, which is sold in the organic section of most supermarkets these days). Our own western-style broccoli works well too―just be sure to leave on a good amount of the stem to get the texture and crunch that is desirable in Asian vegetables. Includes vegan instructions too.

1:50

Click Play to See This Stir-Fried Chinese Broccoli Recipe Come Together

Ingredients

  • 12 to 20 stalks Chinese broccoli, gai lan, or broccoli rabe, or regular broccoli

  • 1 1/2 tablespoons finely chopped garlic

  • 1/2 teaspoon crushed dried chile

  • 2 to 3 tablespoons vegetable oil

For the Stir Fry Sauce:

  • 3 tablespoons sherry, or cooking sherry

  • 1/4 cup chicken stock, or vegetable stock

  • 1 1/2 tablespoons oyster sauce, or Lee Kum Kee Vegetarian Stir-Fry Sauce

  • 1 to 2 teaspoons brown sugar, for broccoli rabe you will need 2 teaspoons

  • 1/3 teaspoon cornstarch, dissolved in 2 tablespoons cold water, optional

Steps to Make It

  1. Thoroughly rinse your greens well to remove any grit and let drain in a colander while you prepare the stir-fry sauce.

  2. In a cup, mix together the sherry, stock, oyster sauce (or stir-fry sauce), and brown sugar. Set aside.

  3. Heat a wok or large frying pan over medium-high heat. Add 2 to 3 tablespoons oil and swirl around, then add the garlic and chile (if using). Stir-fry 30 seconds to 1 minutes (avoid over-browning the garlic―you want it still white in color, or it will taste bitter).

  4. Add the Chinese broccoli plus 2 to 3 tablespoons of the stir-fry sauce, you've made. Stir-fry until the ​wok becomes dry, then add 2 to 3 tablespoons more stir-fry sauce. Cook in this way 4 to 5 minutes.

  5. Add all the remaining stir-fry sauce and reduce heat to medium-low, so that the dish is gently simmering. Simmer until you're happy with the cooked texture of the broccoli. Tip: the stems should still taste crunchy (not too soft or soggy). If you'd like a thicker sauce, add the cornstarch dissolved in water mixture, and simmer 30 seconds to 1 minute.

  6. Remove from heat and taste-test. Add a little more sugar if too bitter (broccoli rabe is more bitter than Chinese broccoli), or a little more oyster sauce (or veg. stir-fry sauce) if not salty or flavorful enough. If too salty, add a bit of lime or lemon juice.

  7. To serve, tilt your vegetables out of the wok into a shallow serving bowl and pour any remaining sauce from the wok over top (including the garlic bits). Serve with rice and enjoy!