Chinese Broccoli Stir-Fry Recipe with Garlic Sauce
Chinese broccoli stir fry with tender-crisp stems and glossy leaves. A tested sauté-pan method finished with toasted sesame oil—no oyster sauce needed.
Servings: 4 servings
Ingredients
- 1.5 lbs Chinese broccoli about 6-8 tightly packed cups (alt. Broccolini, see notes)
- 2 tsp grated garlic cloves
- 2 tbsp avocado oil
- ½ tsp coarse salt divided
- 1 tsp toasted sesame oil for garnish
- 1 tsp light soy sauce or 1 tbsp coconut aminos (optional; taste and adjust)
Instructions
- Trim the Chinese broccoli: Trim away the dry ends, about ¼ inch depending on freshness. If using tender Chinese broccoli tips, trimming the ends is enough. For regular Chinese broccoli with thick stems, use a small knife to trim away the tough outer layer from the lower stems.
- Separate the stems and leaves: Cut to separate the stems from the leafy parts. Slice the stems at a 45-degree angle into 2 to 2¼-inch pieces so they cook faster. Cut long leafy sections crosswise in half.
- Rinse and drain: Keep the stems in one pile and the leaves in another. Rinse them separately, drain well, and shake off the excess water.
- Prepare the garlic: Grate the garlic and set it aside in a small bowl.
- Cook the stems: Preheat a large sauté pan over medium heat until it feels quite warm when you hold your palm 2–3 inches above the surface. Add the oil and swirl it around the pan. Add the broccoli stems and increase the heat to medium-high. Sauté until bright green but still crisp, about 1 minute. Season with ¼ teaspoon salt.
- Add the garlic: Add the grated garlic. Use a wooden spoon to break it up and spread it evenly over the stems. Stir and toss quickly for 10–15 seconds.
- Add the leaves: Add the leafy parts. Stir-fry for 30 seconds, quickly tossing and scooping the ingredients from the bottom up. Cover the pan and reduce the heat to medium. Cook for about 1 to 1.5 minutes, or until the leaves turn dark green. The moisture clinging to the rinsed greens will create enough steam; no extra water is needed.
- Finish cooking: Season with the remaining ¼ teaspoon salt and give everything another quick toss. Turn off the heat.
- Season and serve: Transfer the Chinese broccoli to a large serving plate and drizzle with toasted sesame oil. Taste first, then decide if you would like to add the light soy sauce or coconut aminos. Serve warm.
Video
Notes
- Substituting other vegetables: You can substitute broccolini for Chinese broccoli. The same garlic, salt, sesame oil, and soy sauce seasonings also work well with yu choy, spinach, broccoli, and other Asian vegetable stir-fries. Adjust the cooking time based on the vegetable.
- Blanch-first method for a milder flavor and softer texture:
- Blanch: Blanch the stems for 1 minute. Add the leaves for the final 10–15 seconds. Transfer to cold water, drain well, and gently squeeze excess water from the leaves.
- Sauté: Stir the garlic in hot oil for 5 seconds. Add all the Chinese broccoli, season with the full ½ teaspoon salt, and sauté for 1 to 1½ minutes. Finish with sesame oil and optional light soy sauce or coconut aminos.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 425mg | Potassium: 13mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3002IU | Vitamin C: 157mg | Calcium: 125mg | Iron: 2mg
