Cai Lan Xao Toi – Stir Fry Chinese Broccoli with Garlic

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This is my documentation of the different versions of how I stir fry Chinese broccoli with garlic, a quick and simple pescatarian or vegetarian dish depending on the stir fry sauce. Just follow the cooking directions and substitute the different stir fry sauce. In this pictorial recipe, I am documenting my version 2 of this simple stir fry dish.

  • Prep time: 10 minutes
  • Cooking time: 5 minutes
  • Serving: 4

Note: I’m using my new kitchen toy, Hexclad 14″ wok that my friend gifted me and I love it!

Ingredients: 

  • 1 bunch or bag of Chinese broccoli
  • 1 Tbsp minced garlic
  • (optional) pint of portebello mushroomsStir Fry Chinese Broccoli with Garlic Spicy #2 032020 (0)

Stir fry sauce version 1: This is what my mom uses to cook this dish.

  • 1/2 cup water
  • 1 Tbsp oyster sauce
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp black pepper

stir fry sauce version 2: My favorite so far.

  • 1/2 Tbsp Korean Red Chilli Paste
  • 1/2 Tbsp oyster sauce
  • 1/2 Tbsp Hoisin sauce
  • 1/2 Tbsp Viet Huong fish sauce
  • 1/4 + 1/4 cup water (used at different at different times while cooking)

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Direction:

1.  Prep the vegetables and stir fry sauce. When I first cook this for dinner, I didn’t expect for my 20-months-old little man likes to eat it.  I thought it would be too chewy for him.  It turns out, he loves the semi crunchy stems of the Chinese broccoli.  So I separated the stems from the leaves and made sure to peel the skin off of the stems and cut it into strips for him to easily hold. I decided last minute to add some portebello mushrooms that was leftover in the fridge.  This dish doesn’t have mushrooms though.

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2.  Heat the Hexclad wok on medium with about one tablespoon of vegetable oil for a minute.  Then add the garlic and the Chinese broccoli stems. Turn the heat on high. Set timer to 5 minutes.  I stir fry the stems for two minutes here.   (I wrote the time on the pictures to give you an idea when I added each ingredients.)

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3.  After three minutes stir fry the stems, I added the portebello mushrooms and the stir fry sauce.  The ingredients were kinda dry so I added about 4 tablespoons of water into the stir fry sauce. Continue stir frying on high heat for another 2 minutes.

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4.  After a total of five minutes of stir frying, immediately transfer the stir fry Chinese broccoli onto a plate and serve with jasmine rice.  My favorite Thai jasmine rice is the two goldfish brand (Hai Ca Vang).

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Enjoy!

I made this dish when my friend Kristy Truong from Texas came to visit.

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