Stir-Fried Ginger Broccoli
A Cantonese broccoli side: florets blanched briefly, then stir-fried hot with sliced ginger, garlic and a splash of oyster sauce.
Overview
Stir-fried ginger broccoli is a simple, clean side dish that pairs blanched broccoli with fragrant shredded ginger and a finish of sesame oil. It works equally well served hot alongside Asian mains or at room temperature as a salad-style accompaniment in warmer months.
Ingredients
- 450 grams fresh broccoli 1 tablespoon oil 2 ½ cm pieces of fresh ginger (finely shredded) ½ teaspoon salt ½ teaspoon sesame oil
Method
- Separate the broccoli heads into small florets, and peel and slice the stems.
- Blanch the broccoli pieces in a large pot of boiling salted water for several minutes, then plunge into ice cold water and drain thoroughly.
- Heat the oil in a large wok or frying-pan.
- When it is moderately hot, add the ginger shreds and salt.
- Stir-fry for a few seconds, and then add the blanched broccoli (If it seems dry, add a few tablespoons of water).
- Stir-fry at a moderate to high heat for 4 minutes until the broccoli is thoroughly heated through.
- Add the sesame oil and continue to stir-fry for 30 seconds.
Notes
- Plunging the blanched broccoli into ice cold water immediately stops the cooking and preserves the bright colour and firm texture.
- Make sure the broccoli is drained very thoroughly before adding to the wok, excess water will cause the oil to spit and steam the broccoli rather than stir-fry it.
- Add a few tablespoons of water during stir-frying if the broccoli looks dry, to prevent it from scorching.
- Add the sesame oil only in the final 30 seconds so its flavour is not cooked away.
Serving
Serve with: steamed rice, noodles, or alongside stir-fried meat or fish dishes Temperature: hot, or at room temperature as a salad accompaniment Amount: 2-4 portions as a side dish
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Eat cold or at room temperature as a salad; if reheating, use a hot wok for 1-2 minutes.
- Not suitable for freezing as the broccoli will become mushy.
More like this
Chinese Pickled Cucumber
Cucumbers are cut into spears (or smashed-and-torn for a rougher texture), salted heavily in a colander 30 minutes to weep, then patted dry. A brine of rice vinegar, sugar, light soy, water, sliced ginger, Sichuan peppercorns and dried red chillies brings to a gentle simmer just to dissolve the sugar; cools to room temperature. The drained cucumber goes into a jar; the cooled brine pours over to submerge; refrigerated for 1 hour minimum (overnight ideal). Eats cold straight from the jar.
Spiced Chinese Leaves
Spiced Chinese leaves is a quick stir-fried side dish that transforms the mild, delicate flavour of Chinese leaves with a robust sauce of ginger, garlic, chilli, soy sauce, and sesame oil. The high-heat cooking method brings out a savoury depth that makes it a perfect accompaniment to Asian-style mains.
Wok-Fried Greens
A wok or wide pan is heated very hot; oil goes in; garlic and ginger flash; the firmest greens (broccoli stems) go first; bok choy and snap peas follow; soy and mirin glaze; sesame oil at the end. The whole thing takes 4-5 minutes from heat to plate. Speed and heat matter.
Crispy Cabbage
Crispy cabbage is a simple but satisfying deep-fried side dish that transforms savoy cabbage into light, golden, salted morsels with a satisfying crunch. Using a mix of outer and inner leaves creates a pleasing range of colour and texture, proving that cabbage can be far from tasteless or soggy.