Ingredients
- 2 medium heads of broccoli
- 2 tablespoons neutral oil
- 1.5 tablespoons minced garlic
- ½ teaspoon chili flakes
- 2 tablespoons oyster sauce
- 1.5 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon rice wine vinegar
- 1.5 teaspoons sugar
- ¼ teaspoon white pepper
- 1 teaspoon sesame oil
- ¼ cup chicken stock
- 2 teaspoons cornstarch
Instructions
- Bring a pot of water to a gentle simmer. Blanch each broccoli head crown-side down for 2 minutes. Transfer immediately to ice water to stop cooking.
- Once cooled, shake off excess water and cut broccoli into florets. Drain well.
- In a small bowl, mix all sauce ingredients: oyster sauce, soy sauces, Shaoxing wine, vinegar, sugar, white pepper, sesame oil, chicken stock, and cornstarch.
- Heat oil in a wok or large skillet over high heat. Sauté garlic and chili flakes for 30 seconds until fragrant.
- Add broccoli and stir-fry for another 30 seconds until lightly charred.
- Pour the sauce around the edge of the pan and toss everything together. Stir-fry for 1 minute until sauce thickens and evenly coats broccoli.
- Serve hot, optionally topped with toasted sesame seeds.
Notes
- Use frozen broccoli in a pinch—no need to thaw.
- Substitute mushroom oyster sauce and vegetable stock for a vegan version.
- Add tofu, mushrooms, or tempeh to make it a full meal.
- Make the sauce ahead and refrigerate for up to 1 week.
- Adjust chili flakes for more or less heat as desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
