The Broccoli Stir Fry My Dad's Made 100,000X
Why this recipe
Most broccoli stir fry recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 50 years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 5.1M views, 90.9K likes on YouTube.
Tired to making broccoli and getting vegetables that are either too hard or too soggy? This Broccoli Stir Fry (炒西蘭花) contains all the tips and tricks you need to make a perfect plate of vegetables every time.
Stir fry broccoli is quite simple, but can be quite irresistible when done right. My dad's recipe calls for aromatic like garlic and ginger along with a savory sauce. Even the pickiest of eaters won't be able to resist it!
An expert Chinese chef's tip for making the best broccoli
In this masterclass on how to stir fry broccoli, my dad shares two essential tips for keeping the broccoli nice and crisp. First, blanch the florets! This not only softens the stems, but also stops the enzyme that leads to browning. My dad also adds some salt and oil to his blanching water, which helps the broccoli retain its crunchy texture and bright green color.
What to serve with broccoli stir fry
Stir fry broccoli is a versatile side dish that pairs wonderfully with just about any dish! It all depends on what you're craving. Pan-Fried Chicken Thighs, Steamed Fish and Mongolian Beef would all go great with broccoli. So would a noodle dish like Cantonese Chow Mein or, of course, Egg Fried Rice.
Ingredients
Instructions
Prep broccoli
Add the salt (1 teaspoon) to a large bowl of cold water. Place the broccoli (1 lb) in the bowl with the florets facing down. Move the head up and down several times, then soak the head for 3 to 5 minutes to loosen and dislodge any dirt.
Using a small knife, cut off the broccoli florets starting with the outermost pieces. Next, cut off the thick stem. Snap the remaining florets apart by hand. Cut off any thick skin and uneven stem pieces, then slice the florets into smaller pieces.
(Chef's Tip: Slice the florets from the stem side up and don't go through the buds. This will help break them up into smaller pieces without disturbing the crown.)
Repeat with any remaining heads of broccoli.
Slice the outer peel off the stems you've cut off and thinly slice.
Prep aromatics
Smash and peel the garlic (1 oz). Slice off the hard ends, then smash again. Chop finely to mince.
Cut the ginger (0.50 oz) off in two slices. Smash both pieces using the flat side of your knife, then mince.
Make sauce
In a small bowl, combine the salt (0.50 teaspoon), sugar (1 teaspoon), cooking wine (1 tablespoon), chicken bouillon powder (1 teaspoon), cornstarch (2 teaspoons), water, and oyster sauce (1 teaspoon). Set aside.
Blanch broccoli
Prepare a large bowl of ice water. The colder the water ice, the most of the green color you'll be able to preserve.
Bring a large amount of water to a boil in a wok or pot, making sure there's enough to cover the broccoli. My dad likes to start with hot water to speed up the process. Add the salt (1 teaspoon) and oil (1 teaspoon) to water. Both of these ingredients also help the broccoli stay green and crisp. Once the water comes to a vigorous boil, add in stalk pieces, followed by the rest of the broccoli. Make sure they're fully submerged in the water. Cover with a lid and let the water come back to a boil, about 3 minutes.
Take the broccoli out of the water (my dad uses his trusty spider strainer here) and drop them into the ice bath. Pour out blanching water and dry the wok. After about 1 minute in the ice bath, remove the broccoli and place in colander to let the water drain off.
Stir fry broccoli
Heat wok on high, making sure that the wok is dry, then lower heat. Add half of the oil (1 tablespoons). Turning the heat to medium, add garlic and stir fry for 15 20 seconds until fragrant. Add ginger and stir fry for 20 to 30 seconds.
With the heat back on high, add the broccoli and stir fry for 40 to 50 seconds. Pour a splash of cooking wine (1 teaspoon) around the edges of the wok.
Add sauce a little bit at a time while stir frying (no need to add all of it if there’s already enough) and stir fry for about 1.5 minutes.
Add the remaining half of the oil (1 tablespoons) and give it a final stir fry, about 15 to 20 seconds, then turn the heat off.
Plate the broccoli, placing the stalks at the bottom and making sure to scoop out all of the sauce.
Pairs well with
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We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
