Stir Fried Chinese Broccoli Recipes

CHINESE BROCCOLI RECIPE

Steps:

• Wash the Chinese broccoli. Cut off part of the stem that is tough.
• Peel of the tough fiber n the surface of the stalk with a knife or vegetable peeler.
• Boil about 1 liter of water in a stockpot or the wok.
• Add 1 tablespoon of vegetable oil, 2 teaspoons of salt and a half teaspoon of baking soda.
• Blanch the broccoli for five minute until the stalks are tender. Drained.
• Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the garlic bulb and ginger slices until aromatic.
• Add the oyster sauce, light soy sauce, sugar, and water. Stir until the sugar dissolves.
• Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the chopped garlic until golden brown. Remove the garlic and add the ginger slices to continue sautéing for a minute.
• Add the vegetables and stir fry for half a minute.
• Add 2 tablespoons of water and cover with a lid. Let it cook for 5 minutes.
• Remove the lid and continue to stir-fry until the water is dried out.
• Combine the oyster sauce, light soy sauce, sugar, sesame oil, and water. Heat up in a small pot until the sugar dissolves.
• Place the vegetables on a serving plate, cut the Chinese broccoli lengthwise into two.
• Drizzle the sauce onto the vegetable.
• Garnish with fried garlic and serve.

SIMPLE BROCCOLI STIR-FRY

Steps:

• Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
• Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
• Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
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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.

BROCCOLI AND CHICKEN STIR-FRY

Steps:

• Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
• Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
• Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

BROCCOLI AND RICE STIR FRY

Steps:

• In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

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.

CHINESE STIR-FRIED BROCCOLI WITH GARLIC RECIPES

Steps:

• Wash the broccoli and divide into small florets. Cut carrot into thin slices. Garlic and ginger chop finely.
• Bring the water to a boil, a few drops of oil. Boil the broccoli for 1 minute, then drain and drain.
• Heat 3 tablespoons of oil in the wok, fry ginger and ¾ of the finely chopped garlic until golden. Add the broccoli and carrot . After 1 minute pour 1 tbsp of water. Fry more 1-2 minutes until they are cooked, but still crisp.
• Add the remaining ¼ garlic and oyster sauce. Season with salt. Take everything out, put it on a plate.

STIR-FRIED VEGETABLES (CABBAGE, CHINESE MUSHROOMS, AND BROCCOLI)

Steps:

• In a small bowl, mix together the sauce ingredients and set aside.
• Soak the mushrooms in hot water until they soften (15-20 minutes).
• Rinse under cold running water to remove any sand and squeeze out excess water to drain.
• With a sharp knife, remove the stems & discard.
• Finely shred the caps; set aside.
• Blanch broccoli in boiling water and drain.
• Chop cabbage into long shreds, about 1/4-inch wide.
• Preheat wok or large skillet over high heat until it is hot.
• Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
• Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
• Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
• Spoon onto a platter, sprinkle with sesame oil, and 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.