The Stir Fry Recipe My Dad's Made 100,000 Times

Method8 steps · about 25 min

1. 1

   Step 1: Soak the broccoli (16 oz) in clean water for 10 to 15 minutes. Dunk the heads into the water a few times, then rinse and drain. Cut the individual florets off from stem. To cut smaller pieces without disturbing the buds, use a paring knife to slice up from the stem up. Place the cut broccoli back in a bowl of clean water. Peel off the rough skin from stems, then cut into thin slices. Drop into the bowl of water. Rinse broccoli pieces again, then thoroughly drain.

   Soak broccoli for 10–15 minutes · 13 minUses 16 oz broccoli · Water, for washing/soaking broccoli and other produce, as needed

2. 2

   Step 2: Thinly slice the chicken breast (12 oz) and put in a bowl. Mix the marinade beside it: the separate 1 tbsp marinade cornstarch, 2 tbsp marinade water, 1/2 tsp marinade salt, 1 tbsp marinade oyster sauce and 1/4 tsp marinade white pepper. Once smooth, mix into the chicken thoroughly. Refrigerate while preparing the other components.

   Uses 12 oz chicken breast · 1 tbsp cornstarch, for chicken marinade · 2 tbsp water, for chicken marinade · 1/2 tsp salt, for chicken marinade · 1 tbsp oyster sauce, for chicken marinade · 1/4 tsp white pepper, for chicken marinade

3. 3

   Step 3: Smash and peel the garlic (2 cloves), then trim off the hard ends. Smash the cloves again and mince. Wash and peel the ginger (1/2 oz). Slice, then cut into small triangles. We'll only be using the green onion whites (1 oz). Wash the green onions, then slice off the whites into 1-inch long pieces. Wash and peel the carrot (1 oz). Cut the carrot into small chunks on a diagonal, then into thin slices.

   Uses 2 cloves garlic · 1/2 oz ginger · 1 oz green onion whites · 1 oz carrot · Water, for washing/soaking broccoli and other produce, as needed

4. 4

   Step 4: Mix the separate stir-fry sauce ingredients in a small bowl: 1 tbsp sauce oyster sauce, 1 tbsp light soy sauce, 1/2 tsp sauce salt, 1 1/2 tsp sauce sugar, 2 tsp sauce cooking wine and 0.33 tsp sauce white pepper (about 1/3 tsp).

   Uses 1 tbsp oyster sauce, for stir-fry sauce · 1 tbsp light soy sauce, for stir-fry sauce · 1/2 tsp salt, for stir-fry sauce · 1 1/2 tsp sugar, for stir-fry sauce · 2 tsp cooking wine, for stir-fry sauce · 0.33 tsp white pepper (about 1/3 tsp), for stir-fry sauce

5. 5

   Step 5: Mix the separate 1 tbsp slurry cornstarch with the separate 2 tbsp slurry water. Keep ready to stir again before using.

   Uses 1 tbsp cornstarch, for slurry · 2 tbsp water, for slurry

6. 6

   Step 6: Bring the 8 cups blanching water to a rolling boil and add the 1 tsp blanching salt and 2 tsp blanching oil. Add the prepared broccoli from step 1. Blanch until the water returns to a boil and the broccoli is crisp-tender, with the source guide of about 4–5 minutes from adding it; remove promptly. Transfer to a separate bowl of ice water for about 1 minute, then thoroughly drain.

   Uses 8 cups water, for blanching broccoli · 1 tsp salt, for blanching water · 2 tsp oil, for blanching water · Prepared washed broccoli florets and sliced stems · Ice water, for cooling blanched broccoli, as needed

7. 7

   Step 7: Heat a wok over high heat, add the 2 tbsp stir-frying oil and reduce to low. Add the marinated chicken from step 2 and leave the first side for about 30 seconds to brown before turning. Stir-fry for the source guide of about 2 minutes, continuing as necessary until the chicken reaches 74°C/165°F. Remove to a clean plate and proceed with the final stir-fry.

   Uses 2 tbsp oil, for stir-frying · Marinated chicken slices

8. 8

   Step 8: In the same wok and its remaining oil, stir-fry the prepared garlic, ginger, green-onion whites and carrots from step 3 for 30–40 seconds until fragrant. Raise the heat and add the drained blanched broccoli from step 6 with the separate 1 tsp finishing cooking wine; stir-fry for 1 1/2–2 minutes. Return the fully cooked chicken from step 7 for about 30 seconds. Stir the sauce from step 4, pour into the centre and stir-fry for 15–20 seconds. Taste the cooked dish and add extra sugar gradually from the optional 1/2 tsp finishing supply only if needed; reserve unused sugar. Stir the slurry from step 5 and add it a little at a time while stirring for about 30 seconds, until the sauce coats the food; reserve unused clean slurry rather than add it all automatically. Mix in the 1 tsp sesame oil, turn off the heat and serve.

   Uses Fully cooked chicken and residual wok oil · Prepared garlic, ginger, green-onion whites and carrot · Blanched, cooled and drained broccoli · 1 tsp cooking wine, for broccoli stir-fry · Prepared stir-fry sauce · Extra sugar only if needed from 1/2 tsp supply; reserve unused · Prepared cornstarch slurry, added gradually to coating consistency; reserve unused · 1 tsp sesame oil, for finishing