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. In this pictorial recipe, I first added mushrooms, but when my kids were helping me, I made it without the mushrooms so you’ll see two different versions but the stir fry sauce and cooking timing are the same.
- 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!
- 1 bunch or bag of Chinese broccoli (about 15-18 stems)
- 1 Tbsp minced garlic
- (optional) pint of portebello mushrooms
stir fry sauce:
- 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)
1. Prep the stir fry sauce. Since I’m using two bags of Chinese broccoli when my kids were helping me, I doubled up the ingredients for the stir fry sauce. Each bag contains about 15 to 18 Chinese broccoli stems.
2. Prep the Chinese broccoli. 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.
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.)
3. After cooking the stems for 2 to 3 minutes, I added the portebello mushrooms, the leafy parts, 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.
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).
I made this dish when my friend Kristy Truong from Texas came to visit.
Behind the scenes: