Broccoli Chinese Stir-fry Recipe

Prep

Wash and trim broccoli into bite-size florets (about 6 cups). Peel and julienne the carrot if using. Mince garlic and ginger. Slice green parts of scallions thinly and separate whites from greens if desired.

Blanch the broccoli: bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch 1 minute until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and set aside.

Mix the sauce: in a small bowl whisk together soy sauce, oyster sauce, dark soy (if using), Shaoxing wine, rice vinegar, brown sugar, and stock until sugar dissolves.

Make cornstarch slurry: dissolve 1 tsp cornstarch in 2 tbs cold water, stir until smooth. Add the slurry and 1 tsp sesame oil to the sauce mixture and set aside.

Heat a large wok or heavy skillet over high heat until hot (a drop of water should sizzle and evaporate). Add 2 tbs neutral oil and swirl to coat.

Aromatics: add minced garlic and ginger (and white parts of scallions if separated). Stir-fry 15–20 seconds until fragrant but not browned.

Add optional carrot strips and stir-fry 30 seconds to 1 minute to slightly soften.

Add the drained, blanched broccoli to the wok and toss quickly to combine with aromatics. Stir-fry 1 minute to reheat broccoli and begin coating with flavors.

Season with salt and pepper and optional chili flakes, tossing once to distribute.

Pour the prepared brown sauce into the wok and immediately toss or stir. The sauce will bubble; stir until it thickens and coats the broccoli, about 30–45 seconds. If sauce becomes too thick, add up to 1 tbs stock or water to loosen to desired consistency.

Finish: remove from heat and drizzle the remaining 1 tsp sesame oil over the broccoli. Toss in sliced scallion greens and give a final toss.

Taste and adjust seasoning: add a pinch more salt or 1/2 tsp soy if it needs more umami. Serve immediately.