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Broccoli & Garlic Stir Fry

When I was still living in Indonesia and watching Western movies, I always wondered why Western parents seem to have problem getting their children to eat more greens. When I came to the States, I realize that greens here are mostly just steamed and served, nothing is added to the greens at all, so no wonder the kiddies hate them, I mean even I as an adult kinda hate those. If you want to have a slightly more exciting way to serve your greens, give this broccoli & garlic stir fry recipe a try. The same technique can be applied to all sort of greens too. And, hopefully nobody will ever need to force their kids to finish their greens anymore :)

Broccoli & Garlic Stir Fry

Broccoli & Garlic Stir Fry

This is my Mom’s way to cook her greens, and it doesn’t have to be broccoli either. This recipe works for other greens, such as green beans, bok choy, napa cabbage, and choy sum just to name a few. First, blanch broccoli in boiling water for a minute. Then drain and wash under running water to cool them down and stop the cooking process. Next, heat oil on high heat and fry minced garlic, broccoli, and Shaoxing wine for a minute. Pour vegetable stock (or water). Once the stock boils, season with salt, pepper, and sesame oil. Thicken the sauce with corn starch solution. Serve. Simple right?

Broccoli & Garlic Stir Fry

Broccoli & Garlic Stir Fry

Broccoli & Garlic Stir Fry

5.0 from 1 reviews

Author: Anita Jacobson





Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Print Recipe


  • 4 cups broccoli florets
  • 1 tablespoon oil
  • 6 cloves garlic, minced
  • 1 tablespoon Shaoxing wine
  • 1/2 cup vegetable stock (*)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon corn starch + 2 tablespoon water


  1. Boil a pot of water. Add broccoli florets into boiling water, cook for 1 minute. Pour into a strainer. Place the strained broccoli under cold running water to cool and stop the cooking process. Drain and set aside.
  2. Heat oil in a wok/frying pan on high heat. Sauté garlic, broccoli, and Shaoxing for 1 minute.
  3. Pour vegetable stock, mix, and bring a boil.
  4. Season with salt, white pepper, and sesame oil. Mix well.
  5. Pour corn starch solution, stir and cook until sauce thickens and coats the back of a spoon. Serve hot.


  • (*) Or 1/2 cup water + 1/2 teaspoon mushroom granules.


  • Elizabeth Faye Elizabeth Faye says:

    THANK YOU for this recipe. We’ve been ordering a broccoli & tofu dish like this for years but didn’t know how to recreate it at home...we could tell it was simple enough but hadn’t any idea. This is basically the same exact thing! I’ve already made it twice in three days and am contemplating making it this weekend yet again.

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