Chinese Broccoli with Garlic Sauce Recipe
shared by Nibblore Kitchen
This quick stir-fry pairs crisp-tender Chinese broccoli with a glossy, savory garlic sauce. Briefly blanching the thick stems before wok-frying ensures they cook through while the leaves stay vibrant. Serve it alongside steamed rice, noodles, tofu, or your favorite Chinese main dish. • Keep the stems and leaves separate during prep because their cooking times differ. • Drain the blanched greens very well; excess water cools the wok and dilutes the sauce. • Have every ingredient ready before heating the wok, as the stir-fry cooks in only a few minutes. • For the best texture, choose Chinese broccoli with firm stems, closed flower buds, and unwilted leaves. • Use broccolini in place of Chinese broccoli; blanch its stems for only 30 seconds before adding the florets. • Replace vegetarian oyster sauce with mushroom stir-fry sauce in an equal amount. • Use tamari instead of regular soy sauce if preferred, checking that both it and the vegetarian oyster sauce meet your dietary needs. • Substitute 1/8 teaspoon ground black pepper for the white pepper for a slightly sharper flavor. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the greens become soft. Reheat in a lightly oiled skillet over medium-high heat for 2 to 3 minutes, adding a teaspoon of water if the sauce is too thick.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 1 lbChinese broccoli (gai lan)
- 5 clovesgarlic, finely chopped
- 1 tbspregular soy sauce
- 1 tbspvegetarian oyster sauce
- 1 tspgranulated sugar
- ¼ tspground white pepper
- ⅓ cupwater, divided
- 1 tspcornstarch
- ½ tsptoasted sesame oil
- 1 ½ tbspneutral cooking oil
- 1 tspkosher salt, for blanching
Instructions
- 1Wash the Chinese broccoli thoroughly. Trim 1/4 inch from each stem end and discard it. Separate the leaves from the thick stems, then cut the stems diagonally into 2-inch pieces and the leafy sections into 3-inch pieces.
- 2Bring a wide pot containing 2 quarts of water to a boil over high heat. Add the kosher salt, followed by the stem pieces. Blanch for 45 seconds, add the leafy pieces, and continue cooking for 30 seconds. Drain immediately and shake off as much water as possible; do not rinse.
- 3Whisk the soy sauce, vegetarian oyster sauce, sugar, white pepper, 1/4 cup water, cornstarch, and sesame oil in a small bowl until no lumps remain. Keep the remaining water nearby.
- 4Heat a 12-inch wok or large skillet over high heat for about 2 minutes, until a drop of water evaporates on contact. Add the neutral oil and swirl to coat the cooking surface.
- 5Add the chopped garlic and stir-fry constantly for 15 to 20 seconds, just until fragrant and pale gold. Do not let it brown. Immediately add the drained Chinese broccoli and stir-fry for 1 minute, tossing continuously.
- 6Stir the sauce again, pour it around the hot sides of the wok, and toss for 45 to 60 seconds, until the sauce bubbles, lightly thickens, and evenly coats the vegetables. If it becomes too thick, add the reserved water 1 tablespoon at a time. The stems should be crisp-tender and the leaves glossy and bright green. Transfer to a platter and serve immediately.