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Chinese Cooked Broccoli — 中式炒西兰花

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 500 g 西兰花 Broccoli cut into florets
  • 1 tbsp 蒜末、姜末 minced garlic and ginger each
  • 1 tsp 素蚝油 mushroom stir-fry sauce vegan oyster-sauce sub
  • ½ tsp 盐 salt plus for washing & blanching
  • 1 tsp 糖 sugar
  • 1 tsp 营养酵母 nutritional yeast
  • 2 tsp 土豆淀粉 potato starch
  • 1 tbsp 料酒 cooking wine shaoxing-style
  • 2 tbsp 水 water for the sauce
  • 1 tbsp 食用油 cooking oil
  • 1 tsp 芝麻油 sesame oil to finish
  • few slices 胡萝卜 carrot optional, for color

Method
 

  1. Soak broccoli 5 minutes in cold salted water with a pinch of baking soda. Rinse well and drain.
  2. Trim florets off from the outermost bud, cutting downward from the stem so buds stay intact. Peel and slice the large stem thinly.
  3. Boil water with a little salt and oil. Cook broccoli about 3 minutes until crisp-tender, keeping the bright green.
  4. Transfer immediately to ice water for 1 minute to stop cooking. Drain well.
  5. Combine mushroom stir-fry sauce, salt, sugar, nutritional yeast, potato starch, cooking wine and water. Mince garlic and ginger.
  6. Heat oil on medium, sauté garlic and ginger until fragrant. Turn heat high, add broccoli and stir-fry 40-50 seconds. Add sauce in batches, toss 1½ minutes, drizzle sesame oil off heat and serve.

Notes

The blanch-then-shock step is the key to keeping broccoli bright green and crisp-tender. Don’t skip the ice water.