Irene Kuo

Stir-Fried Broccoli Flowerets

炒芥蘭

Preparation info
  • Serves

    2 to 4

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

Broccoli is the only vegetable that offers two distinct varieties—one has not only the tender, nuttily rich flowerets, but also the stems, which, peeled, sliced, and macerated, make a wonderful substitute for bamboo shoots or a delicious vegetable by themselves.

Ingredients

  • 1 bunch broccoli, about 2 pounds
  • 3 tablespoons oil

Method

Break off the flowerets and peel the skin from their small stems as much as possible. Rinse and drain well. Set aside the large stems for the recipe.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Toss in the ginger slices and press them in the oil; then add the broccoli and stir and toss for 5