Stir-fried Chinese Broccoli
It goes best with beef! Stir-fried greens for adults to enjoy the slight bitterness and texture of the stems
Description
A deep veg dish coexisting with slight bitterness and sweetness, where 'Jie Lan Cai' (Chinese broccoli) with thick leaves and stems is rapid-fried with garlic and ginger. Ultimate pairing with beef.
Restaurants serving Stir-fried Chinese Broccoli
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Jie Lan Cai(Chinese broccoli)
- Garlic
- Ginger
- Salt
- Sugar
- Wine
Instructions
- [Authentic Recipe]
- [Jie Lan Cai Prep] Prepare 'Jie Lan Cai' (Chinese broccoli) with thick, firm stems. Peel the hard base of the stems thinly with a peeler (removes stringiness, creates a crisp texture).
- Separate leaves and stems, cut into 5cm pieces.
- Heat generous oil in a wok, fragrantly sauté minced garlic, shredded ginger, and a little red chili.
- Add the slower-cooking 'stems' first, sauté for dozens of seconds.
- Vigorously dump in the 'leaves' and toss on high heat.
- Splash salt, a little sugar (to soften bitterness), and a little wine (or water) around the wok edge, stir-frying with steam.
- Remove quickly while leaves turn vibrant deep green and stems retain a crisp bite.
Learn more Spice, substitutes, tips
Key spices
Garlic and Ginger aroma
Substitutes at Japanese supermarkets
Broccoli stems and leaves, or Canola flower (Nanohana)
Pairing
Shacha Beef(Beef stir-fried in BBQ sauce)
Trivia
[For Adults] Unlike the 'sweetness' of cabbage or water spinach, Jie Lan Cai has a unique 'pleasant slight bitterness' garnering massive support from drinkers and adults. The crisp bite of the stems is unparalleled. Cantonese origin, but a huge staple in Taiwanese Re Chao.
Eating tips & etiquette
[Unique Eating] Eating it as 'Jie Lan Niu Rou', stir-fried with shredded beef (Rou Si) and oyster sauce, is the ultimate combination in Taiwanese eateries!
Allergen
None