|Nutritional Guidelines (per serving)|
|Servings: 2-4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||12%|
|*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.|
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 - mmmm, I love it!). 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.
- Chinese broccoli aka gai lan (or broccoli rabe or Western-style broccoli, 12-20 stalks or enough for 2-4 people)
- 1 1/2 tbsp. garlic (finely chopped)
- 1/2 tsp. dried crushed chili
- 2-3 tbsp. vegetable oil
- For the Stir Fry Sauce:
- 3 tbsp. sherry (or cooking sherry)
- 1/4 cup chicken (or vegetable/faux chicken stock)
- 1 1/2 tbsp. oyster sauce (or Lee Kum Kee Vegetarian Stir-Fry Sauce)
- 1-2 tsp. brown sugar (broccoli rabe will need 2 tsp.)
- Optional: 1/3 tsp. cornstarch dissolved in 2 tbsp. cool water
Thoroughly rinse your greens well to remove any grit and let drain in a colander while you prepare the stir-fry sauce.
In a cup, mix together the sherry, stock, oyster sauce (or stir-fry sauce), and brown sugar. Set aside.
Heat a wok or large frying pan over medium-high heat. Add 2-3 tbsp. oil and swirl around, then add the garlic and chili (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).
Add the Chinese broccoli plus 2-3 tbsp. of the stir-fry sauce, you've made. Stir-fry until the wok becomes dry, then add 2-3 tbsp. more stir-fry sauce. Cook in this way 4-5 minutes.
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.
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.
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!