Stir Fried Chinese Broccoli Recipes

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.

STIR-FRIED ASIAN STYLE BROCCOLI

Steps:

• Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly, and cut off flowerets; set aside. Cut stalks into 1/2-inch pieces; set aside.
• In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
• In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned.
• Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly. Cover and cook an additional 2 minutes.
• Add broth mixture; cook, stirring constantly, 2 minutes or until sauce thickens.

STIR-FRIED BROCCOLI

Steps:

• In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.

STIR-FRIED CHINESE BROCCOLI AND CHICKEN WITH HOISIN

Steps:

• In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
• Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths
• Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok
• Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles

MAKE STIR-FRIED CHINESE BROCCOLI AT HOME

Steps:

• 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!

STIR-FRIED CHINESE BROCCOLI AND BACON

Steps:

• Wash the Chinese broccoli in several changes of cold water and drain thoroughly in a colander until dry to the touch. Trim 1/4-inch from the bottom of each stalk. Stalks that are more than 1/2-inch in diameter should be peeled with a paring knife, then halved lengthwise. Cut the broccoli stalks and leaves into 2 1/2-inch long pieces, keeping the stalk ends separate from the leaves and buds. Remove and discard the hard rind and thick layer of fat attached to the rind from the Chinese bacon. Cut into very thin slices crosswise. In a small bowl, combine the soy sauce, rice wine, and sugar; set aside. Heat a 14-inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the vegetable oil and garlic, and stir-fry 15 seconds. Add the Chinese bacon and stir-fry 30 seconds. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes, or until stalks are bright green. Add the leaves and continue stir-frying 1 minute, or until the leaves are just limp. Swirl in the soy sauce mixture and continue stir-frying 2 to 3 minutes, or until the vegetables are just tender but still bright green. Serve immediately.

CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS

Steps:

• Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
• In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
• While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
• When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.

QUICK ASIAN BROCCOLI STIR-FRY

Steps:

• Thaw broccoli florets in microwave.
• Heat the oil on medium high in a non-stick skillet.
• Brown the ginger slices.
• Add drained broccoli.
• Stir-fry one minute; add sugar and salt.
• Continue frying until degree of doneness you prefer and all liquid is absorbed.
• Remove from heat and toss with sesame oil.