Garlic Chinese Broccoli Recipe

Trim Chinese Broccoli

1. First, wash your Chinse broccoli thoroughly. Cut off the tough ends of the stalk.
2. Peel the outer layer: hold the stem firmly with one hand and use a vegetable peeler to peel the outer layer of the stems. Start from the thicker end and peep downwards.
3. Use a knife to separate the leaves from the stems. Then hold the stem with one hand and use a sharp knife to cut the stem into diagonal slices with another hand. The thickness of the slices depends on your preference, but I usually cut them to 1/2 inch thick.

Blanch

1. Bring a pot of water to a boil. Add about 1 teaspoon of oil and a pinch of salt. Add Chinese broccoli to the boiling water. Blanch for 30 seconds. (Note that you don’t need to cook the veggie completely as you’ll stir fry it later). Blanching helps to tenderize the vegetable and retain the bright green color.
2. Immediately remove the veggie from the boiling water and drain it well. (Some people shock the Chinese broccoli in ice water, but I find it unnecessary.)

Make the Sauce

1. Whisk soy sauce, chicken stock, sugar, and cornstarch in a small bowl and set aside.

Stir Fry

1. Heat oil in a wok or large pan over medium-high heat. Once hot, add minced garlic and saute for about 30 seconds or until fragrant. Make sure not to burn your garlic. If you are a beginner, you can add garlic to a COLD pan.
2. Add the blanched Chinese broccoli and the prepared sauce to the wok.
3. Cook for about 2 minutes. Toss the vegetable to coat it with the sauce or until the Chinese broccoli is tender yet still crisp. Taste and add more salt if needed.
4. Transfer the dish to a serving plate. Serve it with rice and other proteins such as chicken, beef, shrimp, or tofu.