Chinese Restaurant Style Broccoli (Stir-Fried Broccoli)

Tutorial video

Ingredients (12)

• 500 g broccoli, cut into bite‑size florets
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon premium oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon chicken bouillon powder
• 1 tablespoon Shaoxing cooking wine
• 2 tablespoons water
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
• 1 tablespoon vegetable oil for stir‑frying

Nutrition (per serving)

Calories

180 kcal

Carbohydrate

10 g

Protein

7 g

Fat

9 g

Fiber

7 g

Sodium

800 mg

Calcium

70 mg

Potassium

400 mg

Iron

1 mg

Zinc

0.5 mg

Magnesium

30 mg

Cholesterol

0 mg

Instructions

• Wash the broccoli thoroughly and trim the stems, then cut into bite‑size florets
• Steam the broccoli for 2–3 minutes until bright green and just tender, then set aside
• Heat the vegetable oil in a wok over high heat
• Add the minced garlic and ginger, stir‑fry for 10 seconds until fragrant
• Add the blanched broccoli and toss quickly
• Stir in the light soy sauce, dark soy sauce, oyster sauce, chicken bouillon, Shaoxing wine, and water
• Pour in the cornstarch slurry and stir‑fry until the sauce thickens and coats the broccoli
• Drizzle the sesame oil, give a final toss, and serve immediately