Broccoli Stir Fry

Method5 steps · about 20 min

1. 1

   Step 1: Dissolve the separate 1 tsp washing salt in a large bowl of cold water. Dip the broccoli (1 lb) florets downward and move the head up and down, then soak 3–5 minutes to loosen dirt. Cut off florets from the stem side, pulling apart into smaller pieces without cutting through the buds. Peel tough outer skin from the thick stems and slice the tender stems thinly. Rinse and drain, discarding the washing water.

   3–5-minute broccoli wash soak · 5 minUses 1 tsp salt for broccoli washing water · 1 lb broccoli · Cold water for broccoli washing and soaking

   
2. 2

   Step 2: Smash and peel the garlic (1 oz), trim hard ends and mince. Cut the ginger (1/2 oz) into slices, smash with the flat of the knife and mince.

   Uses 1 oz garlic · 1/2 oz ginger

   
3. 3

   Step 3: Mix the separate 1/2 tsp sauce salt, sugar (1 tsp), 1 tbsp sauce cooking wine, chicken bouillon powder (1 tsp), cornstarch (2 tsp), 2 tbsp sauce water and oyster sauce (1 tsp). Stir until the starch disperses and set aside.

   Uses 1/2 tsp salt for sauce · 1 tsp sugar · 1 tbsp cooking wine for sauce · 1 tsp chicken bouillon powder · 2 tsp cornstarch · 2 tbsp water for sauce · 1 tsp oyster sauce

   
4. 4

   Step 4: Prepare a separate large ice-water bath. In a wok or pot bring enough hot water to fully cover the broccoli to a vigorous boil. Add the separate 1 tsp blanching salt and 1 tsp blanching oil. Add prepared stem slices, followed by florets, fully submerged. Cover and return to a boil, about 3 minutes as the source guide. Transfer broccoli to the ice bath. Discard blanching water and dry the wok. After about 1 minute in ice water, drain the broccoli in a colander.

   About 3 minutes to return to a boil; cool and drain afterward · 3 minUses Prepared rinsed broccoli · Enough hot water to fully cover broccoli for blanching · 1 tsp salt for blanching · 1 tsp oil for blanching · Ice water for cooling broccoli

   
5. 5

   Step 5: Heat the dry wok, then reduce heat and add 1 tbsp of the divided stir-frying oil (2 tbsp). Over medium heat stir-fry prepared garlic for 15–20 seconds until fragrant, then ginger for 20–30 seconds. Increase heat to high, add blanched drained broccoli and stir-fry for 40–50 seconds. Pour the separate 1 tsp stir-frying wine around the wok edges. Stir the prepared sauce again and add it a little at a time while stir-frying, only as much as needed; reserve any unused clean sauce for another use. Stir-fry about 1 1/2 minutes until the added sauce boils and thickens. Add the remaining 1 tbsp stir-frying oil, stir-fry another 15–20 seconds and turn off heat. Plate the broccoli with stems below the florets, spooning over all sauce remaining in the wok.

   Uses 2 tbsp oil for stir-frying, divided · Prepared garlic · Prepared ginger · Blanched chilled drained broccoli · 1 tsp cooking wine for stir-frying · Prepared sauce: add only as needed and reserve unused clean sauce