Qiang Chao Xi Lan Hua Spicy Stir Fried Broccoli Recipes

SPICY STIR-FRIED BROCCOLI

Steps:

• Cut the broccoli into florets and set aside.
• Mix the rice wine vinegar and the water together in a small bowl and set aside.
• Mix the soy sauce and sugar and stir until the sugar is dissolved. Set aside.
• Heat a large nonstick skillet over medium-high heat and add the oils. Add the garlic and crushed red pepper flakes and and stir-fry until fragrant about 15 seconds.
• Turn the heat to high and add the broccoli. Stir-fry. Add the rice wine vinegar and water mixture and combine. Cover and cook for about 2 minutes.
• Add the soy sauce mixture and toss. Add the pine nuts and stir-fry for a few seconds to combine the ingredients.
• Enjoy!

QIANG CHAO XI LAN HUA (SPICY STIR-FRIED BROCCOLI)

Steps:

• Wash broccoli, chop into florets, blanch in boiling water, and drain.
• Chop dried chilies into 1/2-cm segments.
• Heat empty wok over highest heat. Add oil and swirl to heat through. Add chilies and peppercorns and toss briefly until fragrant but not burned. Add broccoli and stir briefly. Add salt and MSG, toss, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishess--one per person.

STIR-FRIED CHINESE BROCCOLI

Steps:

• Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.