Stir-fried Chinese Broccoli
This quick and flavorful stir-fried oil vegetables recipe brings a spicy, aromatic twist to your table. Fresh oil vegetables are stir-fried with dried red peppers, scallions, and a blend of Sichuan pepper and pepper powder for a bold, numbing heat. The secret lies in the savory starch mixture—combining soy sauce and warm water—that coats the veggies in a glossy, umami-rich sauce. Cooked over high heat to retain crunch, the dish is finished with a touch of chicken essence for depth. Perfect as a vibrant side or a standalone dish, this recipe delivers restaurant-quality taste in minutes. A must-try for lovers of Sichuan-inspired flavors!
10 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
oil vegetablesThe aromatics
🧅
scallionsThe sauce & seasonings
🧂
dried red pepper🧂
starch🧂
Sichuan pepper🧂
pepper🧂
chicken essenceInstructions
1. Step 1
Wash the oil vegetables clean, cut the scallions into segments at an angle.
2. Step 2
In a bowl, mix 1 tablespoon of starch with 2 tablespoons of warm water and 1 tablespoon of cold soy sauce, stir well and set aside.
3. Step 3
Pour a small amount of cooking oil into the pot, heat it until 60% hot, add dried red pepper segments and stir-fry for 5-6 seconds, then add the oil vegetables and stir-fry quickly over high heat.
4. Step 4
Add an appropriate amount of Sichuan pepper powder and pepper powder, stir-fry for 1-2 minutes until even, then pour in the starch mixture prepared in advance (note: do not over-stir the oil vegetables during the stir-frying process, stir in the same direction). After 1-2 minutes, add a small amount of chicken essence to taste, and collect the sauce over high heat before serving.
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