Tomato and Chinese Broccoli Stir-fry
Hot Dishes

Tomato and Chinese Broccoli Stir-fry

timer 10 MIN
signal_cellular_alt Easy
person 4 servings
Recipe
Tomato and Chinese Broccoli Stir-fry

About This Recipe

This vibrant and flavorful Tomato Cauliflower Stir-Fry is a deliciously simple dish that brings out the best of fresh ingredients. Juicy tomato chunks and tender cauliflower florets are stir-fried with aromatic scallions, creating a perfect balance of sweet and savory. The tomatoes release their natural juices, blending beautifully with soy sauce and a hint of sugar for a rich, tangy sauce. A quick soak in salt water ensures the cauliflower stays crisp yet tender, while a final touch of starch thickens the sauce for a glossy finish. Easy to prepare yet packed with flavor, this dish is a wholesome, veggie-packed meal that’s perfect over rice or enjoyed on its own. A sprinkle of chicken essence at the end adds an extra layer of umami, making every bite irresistible!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • tomatoes 300g
  • cauliflower 200g
The aromatics
  • scallions 30g
The sauce & seasonings
  • salt 1/2 tsp
  • soy sauce 1 tbsp
  • sugar 2 tsp
  • cornstarch 1 tbsp
  • chicken essence 1/4 tsp

menu_book Directions

1
Step 1
Step 1
Wash and chop the tomatoes into blocks. Be careful not to make the blocks too small, or they will lose a lot of juice.
2
Step 2
Step 2
Cut the cauliflower into blocks and soak them in salt water for 20 minutes, then rinse them several times. This process can help kill the bacteria on the cauliflower.
3
Step 3
Step 3
Chop the scallions and set them aside for stir-frying.
4
Step 4
Step 4
Stir-fry the scallions.
5
Step 5
Step 5
Add the cauliflower and stir-fry for about 1 minute.
6
Step 6
Step 6
Add the tomatoes and sprinkle a suitable amount of salt to bring out the juice of the tomatoes.
7
Step 7
Step 7
Add 1 tablespoon of soy sauce and 2 teaspoons of sugar. If there is not enough juice or the tomatoes are too few and the cauliflower is too much, add a little water (about 1 tablespoon is enough, because the tomatoes will release more water as they stew). Cook slowly until the cauliflower is soft and cooked.
8
Step 8
Step 8
After the cauliflower is cooked, mix the starch with a small amount of cold water and pour it into the pot in a clockwise direction. Then, use a spatula to stir-fry and add chicken essence before serving.

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