My local grocer recently started selling a broccoli and cauliflower combo pack so I am using them to make a stir-fry today. I like to sear them on high heat to give them a slightly smoky flavor. The sauce is very basic and made with soy sauce, oyster sauce, Shaoxing wine, and chicken stock.
Can't get enough to stir-fries? Try my Carrots And Cabbage Stir-fry next!
🥦 About This Recipe
Recently, my local grocer has been bundling up their vegetables that are going bad into combo packs for cheap. Last time, I got 2 heads of broccoli and 2 heads of cauliflower for under $5. The quality is not actually that bad so it is a very good option for me.
I like to sear the broccoli and cauliflower on the highest heat possible with nothing but a little bit of oil. I love the charred and smoky flavor that comes out of them. It reminds me of Lebanese cauliflower which is one of my favorite dishes.
How To Cook the Veggies Properly
For this recipe, I am using a dual sear and steam technique. Basically, we will sear the broccoli and cauliflower to give the outside flavor, and then "steam" them to cook them through. The reason I have "steam" in quotes is because we are not steaming in the traditional method in a steamer. We just add a little water to the wok and cover it with a lid.
For the searing part, you want to use the highest heat possible and maintain that heat while stir-frying. Another key aspect is to stir the veggies continuously so that the steam can escape. If steam gets trapped, it will reduce the temperature of the wok and prevent the veggies from charring.
🧂 Ingredients
- Broccoli & cauliflower: We'll need about one pound of each. This is usually one large head of broccoli and ½ a medium head of cauliflower.
- Garlic: If you have time, definitely mince them, as it will flavor everything much better.
- Sauce: Soy sauce, oyster sauce, Chinese cooking wine, sugar, chicken stock, and cornstarch. For the chicken stock, I am using Totole Chicken Flavor Soup Base mixed with water. It is my absolute favorite brand of chicken powder. It tastes like chicken ramen powder but less salty.
- Oil for frying.
🔪 Instructions
STEP 1: Chop the broccoli and cauliflower into small florets. Try to get the sizes as consistent as possible so they cook at the same rate.
STEP 2: In a small bowl, whisk together the oyster sauce, soy sauce, sugar, Chinese cooking wine, cornstarch, and chicken stock (or water).
STEP 3: Heat 2 tablespoons of neutral oil in a wok over high heat. Wait for the oil to smoke slightly. Add the cauliflower florets and broccoli florets and cook for 2-3 minutes until each piece has some browning and charring. Make sure to stir frequently to allow steam to escape.
STEP 4: Add two tablespoons of water, cover with a lid, and steam for 2 to 3 minutes until tender. Remove the vegetables to a plate.
STEP 5: Add the remaining one tablespoon of oil and the minced garlic. Cook for 30 seconds until fragrant. Try not to burn the garlic. If it is browning too fast, remove the wok from the heat. Add the sauce mixture and cook until thickened.
STEP 6: Return the vegetables to the wok, mix well until everything is coated, and cook for 1 minute to let the vegetables absorb the sauce. Serve immediately!
This stir-fry is flavorful but also quite neutral in taste (like it doesn't have any crazy bold flavors). It pairs well with a lot of Chinese dishes. If you are looking for something to pair it with, try one of these:
📋 Recipe
Broccoli And Cauliflower Stir-fry
Ingredients
Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- 1 tablespoon Chinese cooking wine
- 1 teaspoon cornstarch
- ¼ cup chicken stock (or water)
Stir-fry
- 1 pound broccoli (about 1 large head)
- 1 pound cauliflower (about ½ medium head)
- 4 cloves garlic (minced)
- 3 tablespoons neutral oil (divided)
Instructions
- Chop the broccoli and cauliflower into small florets. Try to get the sizes as consistent as possible so they cook at the same rate.
- In a small bowl, whisk together the sauce ingredients and set aside.
- Heat 2 tablespoons of neutral oil in a wok over high heat. Wait for the oil to smoke slightly. Add the cauliflower florets and broccoli florets and cook for 2-3 minutes until each piece has some browning and charring. Make sure to stir frequently to allow steam to escape.
- Add two tablespoons of water, cover with a lid, and steam for 2 to 3 minutes until tender. Remove the vegetables to a plate.
- Add the remaining one tablespoon of oil and the minced garlic. Cook for 30 seconds until fragrant. Try not to burn the garlic. If it is browning too fast, remove the wok from the heat. Add the sauce mixture and cook until thickened.
- Return the vegetables to the wok, mix well until everything is coated, and cook for 1 minute to let the vegetables absorb the sauce. Serve immediately!
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