Stir-fried Chinese Broccoli
Hot Dishes

Stir-fried Chinese Broccoli

timer 10 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Stir-fried Chinese Broccoli

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • oil vegetables 300g
The aromatics
  • scallions 50g (about 5-6 stalks)
The sauce & seasonings
  • dried red pepper 2-3 pieces
  • starch 1 tbsp
  • Sichuan pepper ½ tsp
  • pepper ½ tsp
  • chicken essence ½ tsp

menu_book Directions

1
Step 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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