Excited to explore the vibrant world of Chinese broccoli? This versatile green transforms simple dinners into restaurant-worthy meals with minimal effort. Whether you’re craving quick stir-fries, comforting soups, or bold side dishes, we’ve gathered 18 recipes that make this nutritious vegetable the star. Get ready to discover new favorites that will have everyone asking for seconds—let’s dive in!
Garlic Stir-Fried Chinese Broccoli
Hitting that perfect balance between crisp-tender greens and savory garlic flavor makes this stir-fry a weeknight staple. Here’s how to nail it every time.
Ingredients
– 1 lb Chinese broccoli, cut into 2-inch pieces (stems and leaves separated)
– 3 tbsp vegetable oil, or any neutral oil
– 6 garlic cloves, thinly sliced
– 1 tbsp soy sauce
– 1 tsp sugar
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Heat a large skillet or wok over high heat for 2 minutes until very hot.
2. Add 2 tablespoons vegetable oil and swirl to coat the pan evenly.
3. Add Chinese broccoli stems and stir-fry for 2 minutes until slightly softened.
4. Add the leaves and continue stir-frying for 1 more minute until wilted.
5. Push vegetables to one side of the pan.
6. Add remaining 1 tablespoon oil to the empty space.
7. Add sliced garlic and stir-fry for 30 seconds until fragrant but not browned.
8. Mix garlic with the vegetables.
9. Add soy sauce and sugar, tossing to coat everything evenly.
10. Sprinkle with red pepper flakes if using, then remove from heat immediately.
Buttery-tender stems contrast with slightly crisp leaves in this vibrant dish. The garlic infuses every bite without overpowering, while a hint of sweetness balances the savory soy. Serve it over steamed jasmine rice or toss with noodles for a complete meal.
Chinese Broccoli with Oyster Sauce
Unexpectedly simple yet deeply satisfying, this Chinese broccoli dish comes together in minutes. The glossy oyster sauce clings to crisp-tender greens for a restaurant-quality result at home. You’ll appreciate how few ingredients create such bold flavor.
Ingredients
– 1 lb Chinese broccoli, ends trimmed (look for fresh, bright green stalks)
– 2 tbsp oyster sauce (use vegetarian oyster sauce if preferred)
– 1 tbsp soy sauce (adjust for salt preference)
– 1 tsp sesame oil (for finishing)
– 2 cloves garlic, minced (fresh garlic recommended)
– 1 tbsp vegetable oil (or any neutral high-heat oil)
– ¼ cup water (for steaming)
Instructions
1. Fill a large pot with 1 inch of water and bring to a rolling boil over high heat.
2. Place Chinese broccoli in a steamer basket and set over boiling water.
3. Cover pot tightly and steam for 3 minutes exactly for crisp-tender texture.
4. Immediately transfer broccoli to an ice water bath to stop cooking and preserve bright green color.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
6. Add minced garlic and cook for 30 seconds until fragrant but not browned.
7. Drain broccoli thoroughly and add to skillet, tossing to coat with garlic oil.
8. Pour oyster sauce and soy sauce directly over the broccoli in the skillet.
9. Toss continuously for 1 minute until sauce evenly coats every stalk.
10. Drizzle with sesame oil and toss once more before removing from heat.
11. Transfer to serving plate immediately while hot. Freshly steamed broccoli absorbs sauce best when hot. Firm stalks provide satisfying crunch against the savory sauce. Serve alongside rice to soak up every drop of the glossy coating, or top with toasted sesame seeds for extra texture.
Steamed Chinese Broccoli with Ginger
Never underestimate the power of simple vegetables done right. This steamed Chinese broccoli with ginger transforms basic ingredients into a vibrant side dish. Minimal effort yields maximum flavor payoff.
Ingredients
– 1 lb Chinese broccoli (also called gai lan)
– 1 tbsp fresh ginger, minced (or grated for more intensity)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1/4 tsp white pepper
– 1/4 cup water
Instructions
1. Trim 1 inch off the tough ends of the Chinese broccoli stalks.
2. Fill a wok or large pot with 2 inches of water and bring to a rolling boil over high heat.
3. Place Chinese broccoli in a steamer basket, ensuring stems face downward for even cooking.
4. Steam over boiling water for exactly 4 minutes until stems are tender but still crisp.
5. Immediately transfer steamed broccoli to an ice water bath to stop cooking and preserve bright green color.
6. Heat 2 tbsp vegetable oil in a skillet over medium heat until shimmering.
7. Add 1 tbsp minced ginger and cook for 30 seconds until fragrant but not browned.
8. Remove skillet from heat and stir in 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper.
9. Drain Chinese broccoli thoroughly and arrange on a serving platter.
10. Pour the warm ginger sauce evenly over the broccoli.
Perfectly cooked Chinese broccoli should have crisp-tender stems and vibrant green leaves. The ginger sauce provides a warm, aromatic contrast to the vegetable’s slight bitterness. Try serving alongside grilled chicken or topping with toasted sesame seeds for extra crunch.
Chinese Broccoli and Beef Stir-Fry
Oven-busy nights call for quick, satisfying meals that deliver big flavor without the fuss. Our Chinese broccoli and beef stir-fry hits all the right notes—tender meat, crisp greens, and a savory sauce that comes together in minutes. Skip the takeout and make this instead.
Ingredients
– 1 lb flank steak, thinly sliced against the grain (freeze for 15 minutes for easier slicing)
– 1 bunch Chinese broccoli, stems and leaves separated, both cut into 2-inch pieces
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp cornstarch
– 1/4 cup water or beef broth
– 1 tsp sesame oil (for finishing)
Instructions
1. Pat the sliced flank steak completely dry with paper towels.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the beef in a single layer and sear undisturbed for 1 minute to develop a brown crust.
4. Flip the beef and cook for another 30 seconds, then transfer to a clean plate.
5. Reduce heat to medium-high and add the remaining 1 tablespoon of oil to the same wok.
6. Add the Chinese broccoli stems and stir-fry for 2 minutes until slightly tender.
7. Add the garlic and ginger and cook for 30 seconds until fragrant.
8. Add the Chinese broccoli leaves and stir-fry for 1 minute until wilted.
9. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water until smooth.
10. Pour the sauce mixture into the wok and bring to a simmer, stirring constantly.
11. Return the beef and any accumulated juices to the wok.
12. Toss everything together and cook for 1 minute until the sauce thickens and coats the ingredients.
13. Remove from heat and drizzle with sesame oil.
14. Toss once more to combine.
Umami-rich sauce clings to each slice of beef while the broccoli stems retain a satisfying crunch. Serve it over steamed jasmine rice or noodles to soak up every last drop, or wrap it in warm lettuce cups for a low-carb twist.
Spicy Szechuan Chinese Broccoli
Oven-roasting transforms ordinary broccoli into a crispy, caramelized delight that beats steamed any day. This spicy Szechuan version packs serious heat with minimal effort. You’ll have restaurant-quality broccoli on the table in under 30 minutes.
Ingredients
– 1 large head broccoli, cut into florets (about 4 cups)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp Szechuan peppercorns, crushed
– 1/2 tsp red pepper flakes (adjust for heat preference)
– 2 cloves garlic, minced
– 1 tbsp soy sauce (low-sodium works fine)
– 1 tsp sesame oil
– 1/2 tsp sugar (balances the heat)
– 1 tbsp toasted sesame seeds
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss broccoli florets with olive oil until evenly coated.
3. Spread broccoli in a single layer on the prepared baking sheet, ensuring pieces don’t touch for maximum crispiness.
4. Roast for 15 minutes at 425°F until edges begin to brown and crisp.
5. While broccoli roasts, combine Szechuan peppercorns, red pepper flakes, minced garlic, soy sauce, sesame oil, and sugar in a small bowl.
6. Remove broccoli from oven after 15 minutes – it should be tender with crispy browned edges.
7. Pour the spice mixture over the hot broccoli and toss thoroughly to coat every floret.
8. Return to oven and roast for 3 more minutes to meld the flavors.
9. Remove from oven and immediately sprinkle with toasted sesame seeds.
10. Serve hot directly from the baking sheet. A final squeeze of fresh lime juice brightens the dish if desired. Amazingly crispy florets contrast with the numbing Szechuan heat that builds gradually. The caramelized edges soak up the spicy garlic sauce perfectly. Serve over steamed rice to balance the heat or alongside grilled chicken for a complete meal.
Chinese Broccoli in Garlic Black Bean Sauce
Ready for a fast, flavorful side that beats takeout? Chinese broccoli in garlic black bean sauce delivers crisp greens coated in savory umami. It’s a 15-minute dish that pairs perfectly with steamed rice or noodles.
Ingredients
– 1 lb Chinese broccoli, tough ends trimmed
– 2 tbsp fermented black beans, rinsed and roughly chopped
– 4 cloves garlic, minced
– 1 tbsp ginger, minced
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tbsp soy sauce
– 1 tsp sugar
– ½ cup water
– 1 tsp cornstarch mixed with 1 tbsp water (for slurry)
Instructions
1. Fill a large pot with water and bring to a rolling boil over high heat.
2. Add Chinese broccoli and blanch for 90 seconds until bright green and slightly tender.
3. Immediately transfer broccoli to an ice bath to stop cooking and preserve crispness.
4. Drain thoroughly and arrange on a serving plate.
5. Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
6. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant but not browned.
7. Stir in fermented black beans and cook for another 30 seconds to release their aroma.
8. Pour in soy sauce, sugar, and ½ cup water, stirring to combine.
9. Bring sauce to a simmer and cook for 1 minute to meld flavors.
10. Add cornstarch slurry while stirring continuously until sauce thickens, about 45 seconds.
11. Pour hot sauce evenly over the blanched Chinese broccoli.
12. Serve immediately while sauce is hot and broccoli is crisp-tender.
Great texture comes from the crisp stems and tender leaves against the glossy, pungent sauce. For a heartier meal, top with pan-seared tofu or serve alongside jasmine rice to soak up every drop of the savory black bean glaze.
Chinese Broccoli with Mushrooms and Tofu
Perfect for busy weeknights, this Chinese broccoli dish comes together in under 30 minutes. Packed with plant-based protein and earthy flavors, it satisfies both health goals and taste buds without complicated techniques.
Ingredients
– 1 lb Chinese broccoli, trimmed and cut into 2-inch pieces (stems and leaves separated)
– 8 oz firm tofu, pressed and cubed (pat dry for better browning)
– 8 oz shiitake mushrooms, sliced (cremini work too)
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tbsp sesame oil (for finishing)
– 3 cloves garlic, minced (about 1 tbsp)
– 1 tsp grated ginger (fresh preferred)
– 1/2 cup vegetable broth (low sodium if preferred)
– 1 tsp cornstarch (for thickening)
– 1/2 tsp red pepper flakes (optional, for heat)
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add tofu cubes in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side.
3. Flip tofu and cook another 3-4 minutes until all sides are crispy, then transfer to a plate. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Add remaining 1 tbsp vegetable oil to the same skillet and heat for 30 seconds.
5. Add mushrooms and cook for 5-6 minutes, stirring occasionally, until they release liquid and turn golden brown.
6. Push mushrooms to one side and add garlic and ginger to the empty space, cooking for 30 seconds until fragrant.
7. Add Chinese broccoli stems and cook for 2 minutes, stirring constantly.
8. Add broccoli leaves and vegetable broth, then cover and steam for 3 minutes until leaves wilt but stems remain crisp-tender. Tip: Keep the lid on to trap steam for even cooking.
9. Whisk cornstarch with soy sauce in a small bowl until smooth.
10. Return tofu to skillet and pour soy-cornstarch mixture over everything.
11. Cook uncovered for 2 minutes, stirring constantly, until sauce thickens and coats ingredients. Tip: Sauce should coat the back of a spoon when ready.
12. Remove from heat and drizzle with sesame oil, stirring to combine.
13. Sprinkle with red pepper flakes if using and serve immediately. Naturally creamy tofu balances the slight bitterness of Chinese broccoli, while shiitakes add meaty depth. For extra crunch, top with toasted sesame seeds or serve over brown rice to soak up the savory sauce.
Chinese Broccoli and Shrimp Stir-Fry
A quick stir-fry that brings together tender shrimp and crisp Chinese broccoli in under 20 minutes. This dish delivers restaurant-quality results with minimal effort, perfect for busy weeknights. All you need is a hot wok and fresh ingredients to create this vibrant meal.
Ingredients
– 1 lb large shrimp, peeled and deveined (thaw if frozen)
– 1 lb Chinese broccoli, tough stems trimmed (substitute broccolini if unavailable)
– 3 cloves garlic, minced (about 1 tbsp)
– 1 tbsp ginger, freshly grated
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 2 tbsp soy sauce (use tamari for gluten-free)
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– ¼ tsp white pepper (black pepper works too)
– ¼ cup chicken broth (or water as substitute)
– 1 tsp cornstarch mixed with 1 tbsp water (for slurry)
Instructions
1. Pat shrimp completely dry with paper towels and season with white pepper.
2. Heat vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook undisturbed for 90 seconds until bottoms turn pink.
4. Flip shrimp and cook 60 seconds more until opaque, then transfer to a clean plate.
5. Add Chinese broccoli to the hot wok and stir-fry for 2 minutes until bright green.
6. Push broccoli to the sides, add garlic and ginger to the center, and cook 30 seconds until fragrant.
7. Pour in chicken broth and cover the wok, steaming the broccoli for 2 minutes until stems are tender-crisp.
8. Uncover and add soy sauce and oyster sauce, stirring to coat the broccoli evenly.
9. Return shrimp to the wok and toss everything together for 30 seconds to reheat.
10. Push ingredients to one side and pour the cornstarch slurry into the sauce, stirring constantly until thickened, about 30 seconds.
11. Drizzle with sesame oil, give one final toss, and immediately remove from heat.
Now you have a complete stir-fry with plump shrimp and crisp-tender greens in a savory sauce. Nothing beats the satisfying crunch of Chinese broccoli against the juicy shrimp. Try serving it over jasmine rice or tossing with noodles for a heartier meal.
Chinese Broccoli with Cashew Nuts
Ditch complicated Chinese takeout with this simple stir-fry. Chinese broccoli with cashew nuts comes together in minutes yet delivers restaurant-quality flavor. You’ll master the perfect crisp-tender texture with minimal effort.
Ingredients
– 1 lb Chinese broccoli, tough stems trimmed (substitute regular broccoli if unavailable)
– 1/2 cup raw cashews (unsalted preferred for better flavor control)
– 2 tbsp vegetable oil (or any neutral high-heat oil)
– 3 garlic cloves, minced (about 1 tbsp)
– 1 tbsp soy sauce (use tamari for gluten-free option)
– 1 tsp sesame oil (adds authentic finishing flavor)
– 1/4 tsp white pepper (black pepper works in a pinch)
– 1/4 cup water (for steaming)
Instructions
1. Heat a large wok or skillet over medium heat for 2 minutes until surface is hot.
2. Add raw cashews and toast for 3-4 minutes, stirring constantly, until golden brown and fragrant.
3. Remove toasted cashews immediately to prevent burning and set aside in a bowl.
4. Increase heat to high and add vegetable oil to the empty wok, swirling to coat.
5. Add minced garlic and stir-fry for 30 seconds until fragrant but not browned.
6. Add Chinese broccoli and stir-fry for 1 minute to coat with oil.
7. Pour in 1/4 cup water and immediately cover with a lid to steam for 2 minutes.
8. Uncover and continue stir-frying until water evaporates, about 1 more minute.
9. Add soy sauce, sesame oil, and white pepper directly over the vegetables.
10. Toss continuously for 30 seconds to evenly distribute seasonings.
11. Return toasted cashews to the wok and toss for 15 seconds to combine.
12. Remove from heat and transfer to serving plate immediately. Our broccoli stays vibrantly green with crisp stems and tender leaves, while toasted cashews add buttery crunch. Serve this over jasmine rice or toss with noodles for a complete meal that beats any takeout version.
Chinese Broccoli and Chicken in Oyster Sauce
Crisp Chinese broccoli and tender chicken come together in a savory oyster sauce glaze that’s ready in minutes. This stir-fry delivers restaurant-quality flavor with minimal effort. Keep everything prepped and within reach since cooking happens fast.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 lb Chinese broccoli, tough ends trimmed, cut into 2-inch pieces
– 3 tbsp oyster sauce
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp vegetable oil (or any neutral oil)
– 1/4 cup water
– 1 tsp sesame oil
Instructions
1. Combine chicken pieces with 1 tablespoon cornstarch in a medium bowl, tossing until evenly coated.
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add chicken to the hot oil in a single layer and cook undisturbed for 2 minutes to develop a golden sear.
4. Flip chicken pieces and cook for another 2 minutes until cooked through, then transfer to a clean plate.
5. Add remaining 1 tablespoon vegetable oil to the same wok over high heat.
6. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
7. Add Chinese broccoli stems and cook for 1 minute, stirring frequently.
8. Add Chinese broccoli leaves and 1/4 cup water, then cover and steam for 2 minutes until bright green and tender-crisp.
9. Return cooked chicken to the wok with any accumulated juices.
10. Pour oyster sauce and soy sauce over the ingredients, stirring to combine thoroughly.
11. Cook for 1 minute, tossing constantly until everything is evenly coated and sauce bubbles.
12. Drizzle with 1 teaspoon sesame oil and toss once more before removing from heat.
With its glossy sauce clinging to each piece, this dish offers contrasting textures between the crisp-tender broccoli and juicy chicken. The savory depth from oyster sauce makes it perfect served over steamed jasmine rice to soak up every drop. For extra heat, sprinkle with chili flakes just before serving.
Chinese Broccoli with Sesame Oil and Soy Sauce
Sometimes the simplest dishes deliver the most satisfaction. Steaming Chinese broccoli until just tender preserves its vibrant color and crisp texture. A drizzle of toasted sesame oil and soy sauce creates an umami-rich finish that’s both elegant and effortless.
Ingredients
– 1 lb Chinese broccoli, ends trimmed (or substitute broccolini)
– 2 tbsp toasted sesame oil (not regular sesame oil for deeper flavor)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp sesame seeds, for garnish
– ½ tsp red pepper flakes, optional for heat
Instructions
1. Fill a large pot with 2 inches of water and bring to a rolling boil over high heat.
2. Place Chinese broccoli in a steamer basket, ensuring stems are oriented toward the bottom for even cooking.
3. Set the steamer basket over boiling water, cover tightly with a lid, and steam for 4-5 minutes until stems are fork-tender but still crisp.
4. Immediately transfer broccoli to a colander and run under cold water for 30 seconds to halt cooking and lock in bright green color.
5. Gently pat broccoli dry with paper towels to ensure sauce adheres properly.
6. Arrange broccoli on a serving platter in a single layer.
7. Drizzle toasted sesame oil evenly over the broccoli, focusing on the florets where it will absorb best.
8. Repeat with soy sauce, using a back-and-forth motion for even distribution.
9. Sprinkle sesame seeds and red pepper flakes (if using) over the top as final garnish.
Just steamed Chinese broccoli offers a satisfying crunch against the rich, nutty sauce. The glossy coating clings to each floret while allowing the vegetable’s natural bitterness to shine through. Try serving it alongside grilled salmon or folding leftovers into fried rice the next day for zero waste.
Chinese Broccoli and Pork Belly Stir-Fry
Perfect for busy weeknights, this Chinese broccoli and pork belly stir-fry comes together in under 30 minutes. Pork belly’s rich fat renders into the sauce while Chinese broccoli adds crisp freshness. Keep everything moving in a hot wok for maximum flavor development.
Ingredients
- 1 lb pork belly, sliced ¼-inch thick (partially frozen for easier slicing)
- 1 lb Chinese broccoli, stems and leaves separated (stems sliced diagonally)
- 3 tbsp vegetable oil (or any high-smoke point oil)
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- ¼ tsp white pepper
- 2 tbsp water
Instructions
- Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates immediately.
- Add vegetable oil and swirl to coat the cooking surface evenly.
- Add pork belly slices in a single layer, working in batches if necessary to avoid crowding.
- Cook pork belly for 3-4 minutes until fat renders and edges become crispy and golden brown.
- Flip pork belly pieces and cook for another 2-3 minutes until both sides are browned.
- Remove pork belly from wok with a slotted spoon, leaving rendered fat behind.
- Add Chinese broccoli stems to the hot wok and stir-fry for 2 minutes until bright green but still crisp.
- Add Chinese broccoli leaves and stir-fry for 1 minute until just wilted.
- Push vegetables to one side of the wok and add garlic and ginger to the empty space.
- Cook aromatics for 30 seconds until fragrant but not browned.
- Return pork belly to the wok and toss everything together.
- Combine soy sauce, oyster sauce, sugar, white pepper, and water in a small bowl.
- Pour sauce mixture evenly over the pork and vegetables.
- Toss continuously for 1-2 minutes until sauce thickens and coats all ingredients.
When served immediately, the pork belly remains crispy while the Chinese broccoli retains its slight bitterness. The rendered fat creates a glossy sauce that clings to every component. For a complete meal, serve over steamed jasmine rice to soak up the savory sauce.
Chinese Broccoli with Fermented Tofu Sauce
Omit the takeout menu—this Chinese broccoli dish delivers restaurant-quality flavor with minimal effort. Fermented tofu creates a savory, umami-packed sauce that clings perfectly to crisp-tender greens. You’ll have it ready faster than delivery.
Ingredients
– 1 lb Chinese broccoli (gai lan), ends trimmed
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 2 cubes fermented tofu, mashed (white variety preferred)
– 1 tbsp fermented tofu liquid from jar
– 1 tsp sugar
– ¼ cup water
– ½ tsp cornstarch mixed with 1 tbsp water (slurry)
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add Chinese broccoli and blanch for 90 seconds until bright green and crisp-tender.
3. Immediately transfer broccoli to an ice bath to stop cooking and preserve color.
4. Drain thoroughly and arrange on serving plate.
5. Heat vegetable oil in a wok or skillet over medium-high heat until shimmering.
6. Add minced garlic and stir-fry for 30 seconds until fragrant but not browned.
7. Reduce heat to medium and add mashed fermented tofu, stirring constantly for 1 minute to develop flavor.
8. Pour in fermented tofu liquid, sugar, and ¼ cup water, stirring to combine.
9. Bring sauce to a gentle simmer and cook for 2 minutes to meld flavors.
10. Add cornstarch slurry while stirring continuously until sauce thickens, about 1 minute.
11. Pour hot sauce evenly over arranged broccoli.
When serving, the glossy sauce contrasts beautifully with the vegetable’s slight bitterness. For a complete meal, pair it with steamed jasmine rice to soak up every drop of the savory sauce. Leftover sauce makes an excellent marinade for tofu or mushrooms.
Chinese Broccoli and Scallops in Garlic Sauce
A quick stir-fry that brings together tender Chinese broccoli and sweet scallops in a savory garlic sauce. This dish comes together in under 20 minutes, making it perfect for busy weeknights. The garlic-forward sauce clings beautifully to both the crisp greens and delicate seafood.
Ingredients
– 1 lb Chinese broccoli, cut into 2-inch pieces (stems and leaves separated)
– 12 oz sea scallops, patted dry (about 1-inch diameter works best)
– 3 tbsp vegetable oil (or any neutral high-heat oil)
– 6 garlic cloves, minced (about 2 tbsp)
– 2 tbsp soy sauce (use reduced-sodium if preferred)
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 1/4 tsp white pepper
– 1/4 cup chicken broth (or vegetable broth for vegetarian version)
– 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)
Instructions
1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Pat scallops completely dry with paper towels and season both sides with a pinch of salt.
3. Place scallops in the hot oil without crowding and sear for 90 seconds until golden brown crust forms.
4. Flip scallops and cook for another 60 seconds until just opaque, then transfer to a plate.
5. Add remaining 1 tablespoon oil to the same wok and heat over medium-high heat.
6. Add Chinese broccoli stems and stir-fry for 2 minutes until slightly softened.
7. Add broccoli leaves and stir-fry for 1 minute until wilted but still bright green.
8. Push vegetables to one side and add minced garlic to the empty space.
9. Cook garlic for 30 seconds until fragrant but not browned.
10. Pour in soy sauce, oyster sauce, sesame oil, white pepper, and chicken broth.
11. Bring sauce to a simmer, stirring to combine all ingredients thoroughly.
12. Add cornstarch slurry and stir constantly for 45-60 seconds until sauce thickens.
13. Return scallops to the wok and toss gently to coat with sauce, about 30 seconds.
14. Remove from heat and serve immediately. Serve this over steamed jasmine rice to soak up the savory garlic sauce. The Chinese broccoli retains a pleasant crunch while the scallops remain tender and sweet. For extra heat, garnish with sliced fresh chili peppers before serving.
Chinese Broccoli with Chili and Garlic
Garlicky, spicy, and vibrant—this Chinese broccoli dish comes together in minutes. Get your wok hot and ingredients prepped for maximum flavor impact. Simple technique yields restaurant-quality results every time.
Ingredients
– 1 lb Chinese broccoli, trimmed and cut into 2-inch pieces (stems sliced thin)
– 3 tbsp vegetable oil, or any neutral high-heat oil
– 5 garlic cloves, minced (about 1 tbsp)
– 2 tsp red chili flakes, adjust for heat preference
– 2 tbsp soy sauce
– 1 tsp sugar, to balance flavors
– 1/4 cup water, for steaming
Instructions
1. Wash Chinese broccoli thoroughly and shake off excess water.
2. Trim tough ends and cut stems into ¼-inch diagonal slices for even cooking.
3. Cut leafy tops into 2-inch pieces, keeping stems and leaves separate.
4. Mince garlic cloves until you have 1 tablespoon packed.
5. Heat wok over high heat until a drop of water sizzles and evaporates immediately.
6. Add vegetable oil and swirl to coat the wok surface evenly.
7. Add minced garlic and red chili flakes, stir-fry for 15 seconds until fragrant but not browned.
8. Add Chinese broccoli stems, stir-fry for 1 minute until bright green.
9. Add leafy tops and continue stir-frying for 30 seconds.
10. Pour in ¼ cup water, immediately cover wok with lid.
11. Steam for 2 minutes until stems are tender-crisp when pierced with fork.
12. Remove lid and add soy sauce directly around the wok’s edge for better caramelization.
13. Sprinkle sugar evenly over the vegetables.
14. Toss everything together for 30 seconds until sauce coats all pieces.
15. Transfer immediately to serving plate to prevent overcooking.
With crisp-tender stems and wilted leaves, this dish offers satisfying texture contrast. The garlic-chili oil clings to every nook, while soy sauce provides salty depth. Serve over steamed rice or alongside grilled meats for a complete meal that balances heat and freshness perfectly.
Chinese Broccoli and Egg Stir-Fry
Dinner doesn’t get much simpler than this Chinese broccoli and egg stir-fry. Ready in minutes, it’s a satisfying meal that balances tender greens with fluffy scrambled eggs. Keep everything moving in the wok for the best texture.
Ingredients
- 1 lb Chinese broccoli, tough stems trimmed (or substitute broccolini)
- 4 large eggs, beaten (room temperature for fluffier scramble)
- 2 tbsp vegetable oil (or any neutral high-heat oil)
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tbsp soy sauce (use tamari for gluten-free)
- 1 tsp sesame oil (for finishing, not cooking)
- 1/4 tsp white pepper (black pepper works too)
- 1/4 cup water (for steaming the greens)
Instructions
- Heat a wok or large skillet over high heat until a drop of water sizzles immediately.
- Add vegetable oil and swirl to coat the surface completely.
- Pour beaten eggs into the hot oil and let set for 10 seconds without stirring.
- Push eggs from edges toward center with a spatula, creating large curds, about 1 minute total.
- Transfer eggs to a clean plate immediately to prevent overcooking.
- Add minced garlic to the same wok and stir-fry for 15 seconds until fragrant but not browned.
- Add Chinese broccoli and stir-fry for 1 minute until bright green.
- Pour 1/4 cup water into the wok and immediately cover with a lid.
- Steam broccoli for 2 minutes until stems are tender-crisp when pierced with a fork.
- Remove lid and return cooked eggs to the wok.
- Drizzle soy sauce and sesame oil over the mixture.
- Sprinkle white pepper evenly across the ingredients.
- Toss everything together for 30 seconds until heated through and well combined.
Zesty garlic and savory soy sauce coat each piece, while the eggs remain tender against the crisp broccoli stems. Serve it over steamed jasmine rice for a complete meal, or wrap it in warm tortillas for an unexpected fusion twist.
Chinese Broccoli with Hoisin Glaze
Hoisin-glazed Chinese broccoli transforms this leafy green into a savory side dish that pairs perfectly with rice or noodles. Here’s how to make it in minutes.
Ingredients
– 1 lb Chinese broccoli, trimmed (stems sliced if thick)
– 2 tbsp hoisin sauce (or substitute oyster sauce)
– 1 tbsp soy sauce
– 1 tsp rice vinegar
– 1 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 tsp sesame oil
– 1 tbsp water
– ¼ tsp red pepper flakes (optional, for heat)
Instructions
1. Whisk together hoisin sauce, soy sauce, rice vinegar, and water in a small bowl until smooth.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
4. Add Chinese broccoli, stirring constantly for 2–3 minutes until bright green and slightly wilted.
5. Pour the sauce mixture over the broccoli, tossing to coat evenly.
6. Cover the skillet and reduce heat to medium, cooking for 3–4 minutes until stems are tender-crisp.
7. Uncover, drizzle with sesame oil, and toss once more.
8. Remove from heat and transfer to a serving plate immediately. Expect crisp-tender stems and glossy leaves with a salty-sweet glaze that clings beautifully. Serve alongside grilled chicken or spoon over steamed jasmine rice for a complete meal.
Chinese Broccoli and Duck Stir-Fry
Vibrant Chinese broccoli and tender duck create a restaurant-quality stir-fry that comes together faster than takeout. This balanced dish delivers savory depth with minimal effort. Keep everything prepped before heating your wok for best results.
Ingredients
– 1 lb duck breast, skin on (slice against the grain)
– 1 bunch Chinese broccoli (about 8 oz), cut into 2-inch pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 1/4 tsp white pepper
– 1/2 cup chicken broth
– 1 tsp cornstarch
Instructions
1. Pat duck breast completely dry with paper towels to ensure crispy skin.
2. Score duck skin in a crosshatch pattern, cutting through fat but not into meat.
3. Heat 1 tablespoon vegetable oil in a large wok over medium-high heat until shimmering.
4. Place duck skin-side down and cook for 6-8 minutes until skin is golden brown and crispy.
5. Flip duck and cook for 3-4 minutes until internal temperature reaches 135°F for medium.
6. Transfer duck to cutting board and let rest for 5 minutes before slicing.
7. While duck rests, add remaining 1 tablespoon oil to the same wok over high heat.
8. Add garlic and ginger and stir-fry for 30 seconds until fragrant but not browned.
9. Add Chinese broccoli stems and stir-fry for 2 minutes until slightly tender.
10. Add broccoli leaves and stir-fry for 1 minute until wilted.
11. Whisk cornstarch into chicken broth until completely dissolved.
12. Pour broth mixture into wok along with soy sauce, oyster sauce, and white pepper.
13. Bring to a boil and cook for 2 minutes until sauce thickens slightly.
14. Add sliced duck back to wok and toss to combine.
15. Drizzle with sesame oil and toss once more.
16. Remove from heat and serve immediately.
Juicy duck contrasts beautifully with crisp-tender broccoli in this savory stir-fry. The glossy sauce clings perfectly to each component without overwhelming. Serve over jasmine rice or with steamed bao buns for a complete meal.
Summary
Now you have 18 fantastic ways to enjoy Chinese broccoli! From quick stir-fries to comforting soups, these recipes prove how simple and delicious this versatile vegetable can be. We’d love to hear which dishes become your favorites—drop us a comment below and share your cooking adventures on Pinterest so other home cooks can discover these flavorful ideas too!
