Broccoli Stir Fry (炒西蘭花)

This simple, yet delicious broccoli stir fry is the perfect side dish for your favorite Chinese dishes.

flodesk gif
Prep Time
10 min
Total Time
20 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

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.

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 1 teaspoon salt
  • 1 lb broccoli (

    about 2 heads

    )
  • 1 oz garlic (

    4 to 5 cloves

    )
  • 0.50 oz ginger
  • 2 tablespoons oil (

    divided

    )
  • 1 teaspoon cooking wine

Stir-Fry Sauce

  • 0.50 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon cooking wine
  • 1 teaspoon chicken bouillon powder
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon oyster sauce

Blanching Ingredients

  • ice water (

    enough to cover broccoli

    )
  • hot water (

    enough to fully submerge broccoli

    )
  • 1 teaspoon oil
  • 1 teaspoon salt

On broccoli

Broccoli is the star ingredient so you want to start with the very best vegetables you can find. According to my dad, avoid broccoli stalks that are too long and stiff since that's a sign the vegetable is too mature. The florets in the crown should sit tightly together and have a vibrant green color without any yellowing.

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

FAQ

Do I need to blanch broccoli before stir frying?

  • It's best to blanch broccoli before stir frying since they need some time to thoroughly cook through. Blanching will help the stems soften so they're nice and tender after stir frying.

Does frozen broccoli work in a stir fry?

  • Fresh broccoli yields the best texture, but you can definitely use frozen broccoli in a pinch. There's no need to thaw—just toss them right into the wok.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/broccoli-stir-fry
Broccoli Stir Fry (炒西蘭花)
This simple, yet delicious broccoli stir fry is the perfect side dish for your favorite Chinese dishes.
  • Prep Time: 10 min
  • Total Time: 20 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 1 teaspoon salt
  • 1 lb broccoli (

    about 2 heads

    )
  • 1 oz garlic (

    4 to 5 cloves

    )
  • 0.50 oz ginger
  • 2 tablespoons oil (

    divided

    )
  • 1 teaspoon cooking wine

Stir-Fry Sauce

  • 0.50 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon cooking wine
  • 1 teaspoon chicken bouillon powder
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon oyster sauce

Blanching Ingredients

  • ice water (

    enough to cover broccoli

    )
  • hot water (

    enough to fully submerge broccoli

    )
  • 1 teaspoon oil
  • 1 teaspoon salt

Step 1 - Prep broccoli

↑ Jump to details

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. Rinse, then soak the head for 3 to 5 minutes.

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.

Repeat with any remaining heads of broccoli.

Slice the outer peel off the stems you've cut off and thinly slice.

Step 2 - Prep aromatics

↑ Jump to details

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.

Step 3 - Make sauce

↑ Jump to details

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.

Step 4 - Blanch broccoli

↑ Jump to details

Prepare a large bowl of ice water ( ).

Bring a large amount of water ( ) to a boil in a wok or pot, making sure there's enough to cover the broccoli. Add the salt (1 teaspoon) and oil (1 teaspoon) to water. 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 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.

Step 5 - Stir fry broccoli

↑ Jump to details

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.

Step 6 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 7 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.