If you’re one of those people who hates broccoli, then you probably haven’t had it like this before. One thing that Chinese cuisine does particularly well is make vegetables that taste really really good including a broccoli stir-fry.
We don’t want to toot our own horns here too much, of course, but it’s a fact o’ life. This is a great side dish to serve over rice with any other kind of stir-fry, a seared chicken breast, or some soy glazed salmon. Yum.
We have also made garlicky broccoli stir-fry as a side dish for Thanksgiving and Christmas dinners.
It’s my dad’s take on the way they used to do it at his family’s take out restaurant way back in the dark ages.
Here’s how he made it!
Recipe Instructions
Wash the broccoli and set aside.
Make a slurry by mixing the cornstarch into the water and use a spoon to stir until completely dissolved. Mince the garlic.
Bring about 6 cups of water to a boil in your wok and add the broccoli.
Blanch for a minute and put the broccoli into cold water to stop the cooking process. Drain.
Heat the wok over high heat. Once the wok is very hot, add the oil, garlic, broccoli, and Shaoxing wine. Stir fry for a minute and pour in the chicken stock.
We just used some water and Better Than Bouillon organic chicken base. That stuff is super useful. We highly recommend picking up a jar or a similar brand. Let the mixture come to a boil, which should be quick since the heat is so high.
Add salt, white pepper, and sesame oil and give it another quick stir.
Now make sure your cornstarch slurry is still well-mixed as the water tends to separate after some time. Stir in half of the slurry and let the sauce cook and thicken until it coats the back of a spoon. Add more slurry if it’s not thick enough.
Plate and serve your garlicky broccoli stir-fry hot out of the wok!
Tip:
Chinese restaurants blanch the broccoli first because blanching cooks the broccoli faster and make the last step of stir frying and finishing much faster. The sauce also ends up cleaner in flavor. But you can also skip the blanching and cover your wok after adding the chicken stock (add a little extra stock or water to steam it). Then just let the broccoli steam in the covered wok for an extra few minutes, depending upon how crisp you like your broccoli
If you want to make a main dish, then take a look at our Chicken and Broccoli recipe or the all-time favorite Beef and Broccoli!
Garlicky Broccoli Stir-Fry
Ingredients
- 4 cups broccoli florets
- 1 tablespoon cornstarch
- 2 tablespoons water
- 5 cloves garlic
- 1 tablespoon oil
- 1 tablespoon shaoxing wine
- ½ cup chicken stock
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- ½ teaspoon sesame oil
Instructions
- Wash the broccoli and set aside. Make a slurry by mixing the cornstarch into the water and use a spoon to stir until completely dissolved. Mince the garlic.
- Bring about 6 cups of water to a boil in your wok and add the broccoli. Blanch for a minute, drain, and put the broccoli into cold water to stop the cooking process.
- Heat the wok over high heat. Once the wok is very hot, add the oil, garlic, broccoli, and wine. Stir fry for a minute and pour in the chicken stock. Let the mixture come to a boil, which should be quick since the heat is so high.
- Add salt, white pepper, and sesame oil and give it another quick stir. Now make sure your cornstarch slurry is still well-mixed as the water tends to separate after some time. Stir in half of the slurry and let the sauce cook and thicken until it coats the back of a spoon. Add more slurry if it’s not thick enough. Plate and serve hot!
The first time I made this to serve as a side, and I had the idea to eat the leftovers on a baked potato. Game changer. Now when I make it I do loaded baked potatoes with just this cheese, butter, sour cream, and seasoning salt. Definitely not the intended flavor palette but super delicious and great for making ahead and warming up throughout the week as a whole meal
Hi Lillie, thanks for sharing the leftover idea!
I’m the only one who really loves broccoli in my family but I made this recipe and everyone enjoyed it. I did have to substitute turkey stock for the chicken and mirin for the wine but it was still really good.
Wow…that’s a winner for the family :-)
Let’s start by saying it didn’t take my comment. So if you’re seeing double…well..Let’s call it a computer glitch. Don’t fall over…but I omitted the Sesame Oil! Holy Toledo she’s nuts right?! Lol. It was my first time making it and it came out delicious! I used it as a side for Cajun pork chops and thats why the omission. I don’t have Shoaxing wine so I use dry Sherry. Mark my words I’ll score it somewhere here in CT! I used 5 cloves of garlic but that’s the Italian side talking lol. Also I only used half of the slurry. I’m stoked to use this recipe WITH the roasted Sesame oil which will be when I make the Asian pork chops later this week. Mmmmmmm…Thanks again for another fabulous side dish! Your family recipes are spectacular and I’m grateful that you share them:):)
Well…don’t go into cardiac arrest, but I had to leave out the most precious ingredient…the roasted Sesame Oil! OMG I know right? What’s she thinking? Actually, we made Cajun pork chops and that’s why I left it out. It was absolutely delicious but next time….gotta have that Sesame Oil!! It was my first time making it and it was pretty easy. I always get my ingredients ready for cooking and that alone is a HUGE deal. Still need to locate Shoaxing Wine here in CT so I’ve been using dry Sherry as a substitute. Trust me as I will hunt some down lol! I also added an additional clove of garlic, but the Italian side said “why not ” lol. Also, I only used half of the slurry. Thanks again for a stupendous recipe!
Hi Lisa, sounds like you did fine with this garlicky broccoli recipe :)
Are the garlic cloves added whole? Thanks.
Found my answer. I must have glossed over it the first time. Thanks.
Hi Adriana, the garlic should be chopped.
Had this from a Chinese buffet and it taste just like it amazing, thank you!
You’re welcome Sam!
I make this at least once a week and have made it for dinner parties loads of times. It’s my absolute favourite!
Hi Ash, this is definitely a great vegetable dish to serve at dinner parties!
The comment about “making vegetables taste delicious”is an understatement. I love them more when it’s from my favorite Chinese restaurant.
Hi Laura, agreed since Chinese restaurants usually cook with high heat and produce a nice wok hei flavor. Many restaurants also add some MSG and liberally use vegetable oil, which really kicks up the flavor and texture of green veggies. That said, you can come close at home!
Simple and delicious! Made it tonight with your ‘Chinese Take Out Wings’. Husband and I loved both! Thank you. Also, love all the family/personal stories that go along with the recipes. So lovely to read.
Oops, I wanted to add that I steamed the broccoli and added couple carrots (cut on the bias). I used less salt as well due to preference. Other than that, had every ingredient listed. So much nicer than the usual boring, only steamed or creamed, lol. Everyone that likes Broccoli should give this one a go.
Hi Melissa, glad you enjoyed the broccoli as a side with chicken wings and reading our stories :)