Basic Chinese Broccoli, Stir-Fried

Preparation info

  • Serves


    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    When the blanching step is dropped, a firmer, more concentrated effect is achieved. Thus intensified, the flavors work especially well with sweet complements—diced cooked beets, carrots, sweetpotato, winter squashes, parsnips, ham, or sausage, or currants or raisins plumped with a little balsamic vinegar.


    • ½ pound Chinese broccoli
    • ½ tablespoon olive or peanut oil
    • ½ teaspoon minced garlic
    • ¼ teaspoon sugar
    • ¼ teaspoon kosher salt
    • ¼ cup water
    • Pepper


      1. Rinse Chinese broccoli. Peel lower part of stems. Cut off leaves and buds; slice if large. Starting at lower part, cut stalks into thin slices, widening slices as you reach the thinner top part.
      2. Set a medium skillet over moderately high heat. Add oil, then stems, and toss to coat. Add garlic and toss. Add sugar, salt, and water. Cook, tossing, until stems are not quite cooked—about 1½ minutes. Add leaves and buds; continue tossing until liquid evaporates and broccoli is still crunchy but not raw-tasting, about 1 minute. Season and serve hot.