Stir Fried Broccoli & Cauliflower Recipe

Prepare vegetables

Wash and trim broccoli into bite-size florets to yield about 3 cups. Trim and cut cauliflower into similar-sized florets to yield 2 cups. Peel and slice the carrot thinly on the bias (about 1 cup) so it cooks quickly.

Mince aromatics and slice scallions

Peel and finely mince 3 garlic cloves and 1 tablespoon fresh ginger. Trim green onions and slice thinly on a bias, separating white and green parts (whites for cooking, greens for garnish).

Make sauce slurry

In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon oyster sauce (optional), 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 3 tablespoons water. Whisk until the cornstarch is dissolved. Add crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; stir to combine.

Blanch vegetables (optional but recommended for color and even cooking)

Bring a medium pot of salted water to a boil. Add broccoli, cauliflower and carrot to the boiling water and cook for 1 minute. Immediately transfer the vegetables to a bowl of ice water to stop cooking and preserve bright color. Drain well before stir-frying.

Heat wok or skillet

Place a wok or large skillet over high heat until very hot (about 1–2 minutes). Add 2 tablespoons vegetable oil and swirl to coat.

Cook aromatics

Add the white parts of the sliced green onions, minced garlic and minced ginger to the hot oil. Stir-fry for 20–30 seconds until fragrant but not browned.

Stir-fry vegetables

Add the drained broccoli, cauliflower and carrot to the wok. Stir-fry on high heat for 2–3 minutes, tossing constantly so vegetables heat through and get a little char but remain crisp-tender.

Add sauce

Give the prepared sauce slurry a quick stir then pour it over the vegetables. Toss continuously for 30–60 seconds until the sauce thickens slightly and evenly coats the vegetables.

Finish and season

Drizzle the 1 teaspoon sesame oil over the vegetables (if not already in the sauce), taste and adjust seasoning: add a pinch more salt or a splash of soy sauce if needed. Sprinkle the green parts of the sliced scallions over the top and toss once.

Transfer to a warmed serving dish and serve immediately as a side or over steamed rice. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat quickly in a hot skillet to retain texture.