Make Stir-Fried Chinese Broccoli at Home

Best Chinese Broccoli, Stir-Fried in a Sweet Garlicky Sauce
Best Chinese Broccoli, Stir-Fried in a Sweet Garlicky Sauce. Taken by D.Schmidt for About.com
    17 mins
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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.

What You'll Need

  • Chinese broccoli (gai lan), OR broccoli rabe (rapini), OR Western-style broccoli, 12-20 stalks or enough for 2-4 people
  • 1+1/2 Tbsp. finely chopped garlic
  • 1/2 tsp. dried crushed chili
  • 2-3 Tbsp. vegetable oil
  • 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

How 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 2-3 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).
  1. 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.
  2. 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.
  3. 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.
  4. 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!