Din Tai Fung Stir Fried Broccoli Recipe
Din Tai Fung stir-fried broccoli with garlic chips and garlic oil. Light, crisp-tender, and easy to make at home—no thick sauce needed.
Servings: 3 servings
Ingredients
- 18 oz broccoli florets and stems about 1 large + 1 small (24 oz before trimming the stems)
- 1.5 oz garlic cloves thinly sliced (8-9 large)
- 2 tbsp neutral flavored oil
- 3 tbsp chicken stock
- ½ tsp coarse sea salt or more to taste
- ¼-½ tsp shiitake mushroom seasoning or chicken bouillon
Instructions
- Broccoli prep: Trim the broccoli to bite sizes. For larger florets, halve or quarter them. For stems, remove the outer tough part and dice to bite sizes. Keep them in similar sizes so they cook evenly. Rinse and set aside to drain, then pat dry.
- Garlic chips: Add the oil and garlic, start the pan (or wok) cold, to make garlic chips. Use medium-low heat until golden, about 10 minutes, and season with a touch of salt. Stir periodically to fry both sides. Use gentle heat to prevent it from burning. Transfer out over a paper towel. It will crisp up further as they dry out. Leave the fragrant garlic oil behind.
- Stir fry the broccoli: Use the same pan, preheat it over medium heat until it feels quite warm. Toss in the broccoli (both florets and the stems). Turn heat up to medium-high and stir fry for 1 minute.
- Add a little chicken stock. Cover. Reduce heat to medium. Cover the pan to simmer for 2 minutes.
- Check doneness: The broccoli is cooked when the color turns from pale green to deeper green. The crown looks moist and the center of the stems turn slightly translucent. You can take a bite to test the doneness. It should be crisp and tender, not mushy or hard/raw to bite into. If not done, cover and cook for one more minute. There should be a minimal amount of liquid at the bottom of the pan.
- Season with salt and bouillon powder. Give a quick stir fry then turn off the heat.
- Transfer out: Scoop the broccoli out onto a large serving plate. If there’s a larger amount of liquid at the bottom of the pan, leave it behind. You can drizzle it back in if you prefer a more moist texture.
- Adjust seasoning: Taste to see if an extra pinch of salt is needed.
- Garnish garlic chips. Serve right away or warm.
Notes
- Make-ahead: You can trim and cut the broccoli ahead of time to save prep. For best texture, rinse and pat dry right before cooking so it doesn’t hold extra moisture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish tastes great chilled, so there’s no need to reheat it.
Nutrition
Serving: 1serving | Calories: 164kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.01mg | Sodium: 491mg | Potassium: 608mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1061IU | Vitamin C: 156mg | Calcium: 107mg | Iron: 2mg
