Time 20m Number Of Ingredients 11 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.

Time 20m Yield 4 Number Of Ingredients 9 Steps:

Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside. Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

Time 15m Yield 2 Number Of Ingredients 4 Steps:

Pour about 1 inch of water into a saucepan and bring to a boil. Place Chinese broccoli in the saucepan and cover with the lid. Cook until stems are tender, 2 to 5 minutes. Use tongs to transfer to a plate. Mix oyster sauce, brown sugar, and sesame oil together in a bowl. Drizzle sauce over the cooked Chinese broccoli.

Time 17m Yield 4 Number Of Ingredients 10 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!

Time 18m Yield 2 1 cup servings Number Of Ingredients 6 Steps:

Heat oil in a large wok or high-sided skillet over med-high heat. Add broccoli and stir-fry for 2 minutes. Add soy sauce, garlic, and lemon juice. Continue to stir-fry until broccoli is crisp-tender, about 5 minutes. Serve hot.

Time 21m Yield 2 serving(s) Number Of Ingredients 5 Steps:

Heat oil in medium nonstick skillet. Add garlic; saute 1 minute. Rinse broccoli under cold water. Do not pat dry. Add broccoli to skillet; saute over high heat 5 minutes, stirring until limp. Add soy sauce. Reduce heat to low, and cook 5 minutes or until tender. Season with pepper.

More about “chinese broccoli recipes”

Yield Makes 4 servings Number Of Ingredients 5 Steps:

  1. In a pot filled with 2 inches of water, steam the broccoli or Broccolini until the stems are just tender, 4 to 5 minutes. Transfer to a platter.
  2. Discard the water. Add the butter, soy sauce, five-spice powder, and 2 teaspoons water and place over medium-low heat.
  3. Stir until the butter has melted.
  4. Drizzle the mixture over the vegetables, top with the nuts, and serve.