Chinese Double Garlic Broccoli Stir-Fry

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Chinese Garlic Broccoli Stir-Fry

Broccoli is the star ingredient in this healthy Chinese stir-fry. Loaded with double garlic , this Asian dish has big flavor. Enjoy as a side dish or serve over rice for a plant-based entree. This will become one of your favorite quick, weeknight recipes.

Traditional Chinese Garlic Broccoli Stir-Fry

This recipe for Double Garlic Broccoli Stir-Fry was based on a dish from A Single Pebble, a Chinese restaurant in Burlington, Vermont. The traditional recipe uses fish sauce and lots of oil to cook the broccoli over high heat. A dash of sugar is added to the sauce for a hint of sweetness. An authentic recipe would use Chinese Broccoli (gai-lan). It is often served on its own, or with rice, as part of a selection of vegetable and meat dishes.

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe (3)

A Plant-Based, Oil-Free Version of Chinese Garlic Broccoli Stir-Fry

To adapt this recipe, I wanted to keep some of the basic elements:

Charred Broccoli Flavor
Balance of salt and sweet
Authentic Chinese ingredients
Lots of garlic!

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe (4)

#1 How to Get Charred Broccoli, without the Oil

The first step, charred broccoli flavor, requires a really hot, wide pan. A wok is great for this, but even just a wide saute pan does the trick. You want to char the broccoli in the dry pan, without any oil. This gives the broccoli a dark brown (almost black edge), which adds deep flavor. Be sure to stir the broccoli often during this step to prevent too much char (aka burning).

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe (5)

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe (6)

#2 How to Balance Salty and Sweet…without Sugar

Second, to balance the salty and sweet flavors, I balanced the amount of tamari (or soy sauce) with chopped dates. Traditional stir-fry recipes will call for brown sugar or cane sugar to add sweetness. Unlike white sugar, these darker sugars have a caramel flavor and a subtle smokiness. Plus, they tend to add a viscosity to sauces that is thicker than white sugar.

I find chopped dates work really well as a whole foods, plant-based sugar replacement in most stir-fry recipes. I usually just chop them really well and incorporate them into the stir-fry. However, for a smoother sauce, you can use pureed date paste. Use it in equal portions for the amount of sugar you’re replacing. 2 teaspoons brown sugar = 2 teaspoons date paste.

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe (8)

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe (9)

#3 Why you Should Invest in Authentic Chinese Ingredients

If you’re a cook who loves making stir-fry, you should consider in investing in authentic Chinese ingredients. For authentic flavor, it’s always helpful to have your pantry stocked with some essentials. For plant-based Asian cuisine, I recommend rice vinegar, plum vinegar, Mirin, and tamari (or soy sauce).

Plum vinegar has a powerful salty flavor. On the other hand, Mirin, is a sweet Chinese wine. Plus, both have an umami, deep flavor, signature of much Japanese, Thai, and Chinese cuisine. A little goes a long way for both. Therefor, buying a bottle once might last you for a year. You can start using them in your favorite stir-fry, teriyaki, and Asian curry recipes.

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe (10)

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe (11)

#4 How to Add Lots of Garlic Flavor

Third, there must be garlic…lots of it! The joke around the dinner table is “It doesn’t matter if YOU like garlic. It’s more important that your dinner guests like garlic.” Yes, there is a hefty amount of garlic in this recipe. You can scale back the amount you want to use, but I suggest starting big. Just be sure that everyone at the table will be ready for the garlic.

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe (13)

What is Chinese Broccoli, aka Gai-Lan?

Gai-lan (or Kai-lan) is Chinese Broccoli. It’s the ingredient traditionally used in this recipe. It has big spinach-like leaves and tender, crisp stalks. Gai-lan is full of broccoli flavor! It works great in stir-fry, steamed, boiled, or blanched. You can often find it in Asian markets or at some farmers markets. If you find it, try in this recipe!

Watch this Video to Learn More:

Why You’ll Love this Vegan Chinese Double Garlic Broccoli Stir-Fry Recipe!

This is a healthy, oil-free dinner that will transport you to a far-off land.

Chef Katie’s Plant-Based Cooking Tips for Vegan Chinese Double Garlic Broccoli Stir-Fry:

Stir-Fry Tips: The key to a good stir-fry is prep. Have your vegetables chopped, noodles cooked, and sauce ready to go. Then, cook the stir-fry quickly at a high temperature. This will give you crisp texture and bright colors.

Frozen Veggie Help: For a quicker version of this recipe, you can use frozen broccoli florets. You’ll need about 5-6 cups of florets for this recipe. Simply, thaw the broccoli overnight (or do a quick-thaw in the microwave for 90 seconds). Then, stir-fry the frozen broccoli when you would otherwise add the fresh broccoli.

Oil-Free Version: Sesame oil is an option ingredient in this recipe. It adds authentic Asian flavor to the finished dish. You can omit or substitute with 2 teaspoons toasted sesame seeds.

No Ume Plum Vinegar? You can substitute with unseasoned rice vinegar.

No Mirin? You can substitute with black balsamic vinegar or regular balsamic vinegar.

Tamari vs. Soy Sauce: Tamari is the gluten-free version of soy sauce. Use it in this recipe to ensure a gluten-free recipe. If gluten isn’t a concern for you, you can use either tamari or soy sauce.

Chinese Double Garlic Broccoli Stir-Fry – Vegan, Plant-Based Recipe

Medium
Serves 4
Ready in: 25 minutes
Yield: About 6 cups

If you love this, you’ll also love:Oil-Free Almond Butter Green Bean Pad Thai, Vegan Singapore Udon Golden Noodles Stir-Fry, Smoky Broccoli Quinoa Crunch Salad and Oil-Free Massaman Thai Curry.

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Ingredients

½ cup cashews
½ red onion thinly sliced
6 cloves garlic chopped
2 big heads of broccoli cut into florets (about 5-6 cups florets)
8 dates chopped
1 teaspoon plum vinegar
1 teaspoon Mirin optional
2 tablespoons tamari or soy sauce
1 cup water
1 teaspoon toasted sesame oil optional
Cooked brown rice black rice, or Asian noodles, for serving.

Instructions

To make the Chinese Double Garlic Broccoli Stir-Fry: Place the cashews in a large, wide saute pan or wok. Toast over medium heat, stirring often, until golden brown 5-7 minutes. Remove from the pan and set aside. Turn the heat up to high.
Add the sliced red onion to the pan and saute over high heat until starting to turn dark brown around the edges, 4-5 minutes. Add the garlic and cook until soft and aromatic, 1-2 minutes. Stir often to prevent the onions and garlic from sticking to the pan. Remove from the pan, and return the pan to the heat.
Add the broccoli to the pan and saute 7-8 minutes. You want the broccoli to get some char around the edges.
Return the onion and garlic to the pan, along with the ingredients for the sauce: the dates, plum vinegar, Mirin, tamari (or soy sauce), and 1 cup of water. Saute over high heat, stirring often. Cook until the broccoli is knife-glide tender. You should be able to insert a knife into a thick part and it will glide off. Be sure not to overcook as you still want some crunch in the broccoli. When the broccoli is ready, add the cashews back to the stir-fry and combine.
Drizzle with sesame oil, if using, just before serving.
Enjoy as a side dish or serve over rice for a plant-based entree. Enjoy!

Nutrition Facts

Nutrition Facts
Servings4.0
Amount Per Serving
calories204
% Daily Value *
Total Fat9g	14%
Saturated Fat1g	7%
Monounsaturated Fat4g
Polyunsaturated Fat2g
Trans Fat0g
Cholesterol0mg	0%
Sodium279mg	12%
Potassium556mg	16%
Total Carbohydrate29g	10%
Dietary Fiber5g	22%
Sugars14g
Protein8g	16%
Vitamin A	41%
Vitamin C	119%
Calcium	79%
Iron	3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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FAQs

How do Chinese restaurants get broccoli so crispy? ›

Blanching means the broccoli is briefly cooked in hot water and then immediately removed and placed into an ice bath to stop the cooking process. This pre-cook method helps preserve the bright green color and it also allows the broccoli to cook faster, which keeps the broccoli crunchy.

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Do you use the stems of Chinese broccoli? ›

All parts of Chinese broccoli are edible. Before cooking, trim off the bottom end roughly half to one-inch. For thicker stems, you can dice them or slice on diagonal. The stems require longer cook time than the leafy parts so saute the stems first.

Should broccoli be soaked before cooking? ›

The natural nooks and crevices in broccoli and cauliflower are the perfect hiding spot for dirt, germs and even little bugs. Get your cruciferous veggies squeaky clean by filling a sink with cold water and then soaking them for a few minutes.

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How long should broccoli be cooked? ›

To boil, place in a pan of boiling water and cook the florets for 6-8 minutes. To steam, place in a steamer over boiling water and cook for 6-8 minutes. Broccoli to be stir-fried should be separated into bite-sized florets, heat 1 tbsp of oil in a frying pan and add the florets, cook for 4-5 minutes or until tender.

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How do you crisp up broccoli? ›

You can soak the broccoli in a bowl of ice water for 30 minutes or more to help it regain its firmness. Another method is to slice off a portion of the stem and place the remaining stem and crown in a pot with a cup of water. Store it in the fridge overnight, and the broccoli will be crisp and fresh in the morning.

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How is Chinese food broccoli cooked? ›

Bring a large pot of lightly salted water to a boil. Cook Chinese broccoli in boiling water, uncovered, until just tender, about 4 minutes. Drain and place in a shallow bowl.

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How do restaurants make their broccoli taste so good? ›

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

Learn More ›

What is the crunchy stuff in Chinese food? ›

What are those crunchy things in your stir-fry? They're water chestnuts, and they're surprisingly good for you! You probably already know a few things about water chestnuts. They're white and crunchy, and you'll find them in a ton of Asian-style stir fry dishes.