|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 21mg||106%|
|*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). 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.
Click Play to See This Stir-Fried Chinese Broccoli Recipe Come Together
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
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 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).
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.
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!