Description
In Japan, broccoli is simply 'boiled and dipped in mayo'. In China, the standard is 'flash-blanching in hot water, then violently stir-frying on high heat with massive garlic and chicken broth'. The florets act as sponges, soaking up the premium umami soup.
Restaurants serving Suan Rong Xi Lan Hua (Garlic Broccoli Stir-fry)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Broccoli
- Garlic(massive)
- Veg oil
- Salt
- Ji Jing(Chicken bouillon)
- Potato starch
Instructions
- [Authentic Recipe & Differences]
- (Cutting) Break broccoli (Xi Lan Hua) into florets. Thickly peel the stem and slice it to use without waste.
- (Blanching - Crucial) Boil water, add 'salt' and 'a few drops of oil' (the oil coats the broccoli, making it shine like a vivid green jewel). Drop in the broccoli for a dozen seconds and drain instantly (NEVER overboil).
- (Frying) Heat a wok until smoking, add oil.
- Dump in massive minced garlic (Suan Rong) and bloom the aroma without burning.
- Throw in the blanched broccoli and violently toss the wok.
- Add salt, a pinch of sugar, and the umami core: 'Ji Jing' (Chicken bouillon).
- Splash a tiny bit of water down the wok side to create steam, flash-frying for seconds so the garlic soup is absorbed directly into the florets.
- Add a whisper-thin starch slurry to glaze the flavor onto everything.
Learn more Spice, substitutes, tips
Key spices
Roasted garlic aroma and chicken broth umami
Substitutes at Japanese supermarkets
(Can be made perfectly with Japanese broccoli)
Pairing
Mapo Tofu (spicy dishes) / White Rice
Trivia
[Trivia] When ordering 'Stir-fried greens' at a Chinese restaurant, this is always suggested alongside water spinach and bok choy. A highly logical cooking method: nutrients don't leach into water, and the oil boosts carotene absorption.
Eating tips & etiquette
[Unique Eating] Bite into it piping hot. The florets release a juicy burst of 'premium garlic and chicken soup', while the stems retain a satisfying 'crunch'. You will never be able to go back to plainly boiled broccoli.
Allergen
Chicken (depends on chicken essence)