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easy chinese broccoli stir-fry with garlic sauce



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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6

Cost: $4.24 /serving


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Step 1

Cut off the Chinese broccoli bottom stems (about 1-inch) away and discard. Make another cut to separate stems from leafy parts. The stem parts should be roughly about 2 to 2-½ inch length. Slice the stems in diagonal shape. If desired, cut the leafy parts in half or leave them as a whole. Wash and rinse the stems and leafy parts separately. Set them aside to drain in separate bowls.

Step 2

In a well heated large skillet (or wok), add 2 tbsp cooking fat. Statue the stems over medium-high heat until they turn bright green color (about 2 minutes). Season with ¼ tsp coarse salt. Add grated garlic and use a wooden spoon to break and coat the garlic over the vegetables.

Step 3

Add leafy parts. Quickly toss and scoop the stems and garlic over the leaves. Cover with a lid. Lower the heat to medium. Cook for about 3 minutes until the leaves turn dark green color. Season with ¼ tsp coarse salt. Give a quick toss. Off heat, transfer to a large plate.

Step 4

Season with toasted sesame oil and coconut aminos. Serve hot or cold.

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