Restaurant-Style Stir-Fried Broccoli (Chinese Style)

Tutorial video

Ingredients (9)

• 500 g broccoli, cut into bite‑size florets
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon premium oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon Shaoxing cooking wine
• 120 ml water

Nutrition (per serving)

Calories

100 kcal

Carbohydrate

4 g

Protein

2.5 g

Fat

4.6 g

Fiber

1.3 g

Sodium

900 mg

Calcium

13 mg

Potassium

200 mg

Iron

0.5 mg

Zinc

0.3 mg

Magnesium

8 mg

Cholesterol

0 mg

Instructions

• Store the broccoli in the refrigerator, wrapped loosely in a paper towel to keep it dry.
• Rinse the broccoli under cold running water and pat dry.
• Trim the stems and cut the florets into bite‑size pieces.
• Bring a pot of water to a boil, add a pinch of salt, and blanch the broccoli for 1–2 minutes until bright green and just tender, then immediately transfer to an ice‑water bath to stop cooking.
• Drain the broccoli and set aside.
• Heat the vegetable oil in a wok over high heat until shimmering.
• Add the minced garlic and 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, Shaoxing wine, and water, coating the broccoli evenly.
• Cook for another 1–2 minutes, allowing the sauce to thicken and cling to the vegetables.
• Drizzle the sesame oil over the broccoli, give a final toss, and serve hot.