Stir-Fried Chinese Broccoli

Stir-Fried Chinese Broccoli
Stir-Fried Chinese Broccoli
Pad Pak Khana This vegetable is more about leaves and stalks than its namesake cousin. It also has a sweeter flavor and juicier stems. All those green buds eventually blossom into white flowers, so when you're at the market, be sure to look for those with only a few open flowers — and the thinner the stalk, the better. Active time: 15 min Start to finish: 15 min
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings (as part of larger meal)
Chinese Wok Garlic Side Stir-Fry Quick & Easy Broccoli Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
  • 2 teaspoons sugar
  • 3 tablespoons vegetable oil
  • 2 tablespoons oyster sauce
  • 4 garlic cloves, smashed

Preparation Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes. Cooks' note:Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag

Preparation Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes. Cooks' note:Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag

Stuffed Blueberry French Toast?
Greek Cucumber Salad?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy