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J Kenji Lopez-Alt’s Stir-Fried Broccoli
In this video, J Kenji Lopez-Alt shows you how to make a simple and delicious stir-fried broccoli dish. The key to this dish is to cook the broccoli quickly over high heat, so that it retains its bright green color and crisp-tender texture.
Lopez-Alt starts by heating a carbon steel wok over high heat. He then adds a neutral oil, such as rice bran oil, and a generous amount of sliced garlic and ginger. The garlic and ginger are cooked for just a few seconds, until they are fragrant.
Next, Kenji adds the broccoli to the wok. He does not wash the broccoli before cooking it, as the water will help to steam the broccoli and prevent it from overcooking. The broccoli is cooked for just a few minutes, until it is tender-crisp.
To finish the dish, Kenji adds a small amount of chicken stock and a cornstarch slurry. The chicken stock helps to create a glossy sauce, while the cornstarch slurry helps to thicken the sauce. The dish is then seasoned with salt and sugar to taste.
Lopez-Alt serves the stir-fried broccoli with a bowl of rice or noodles. He notes that the dish can also be served as a side dish with other Asian dishes.
1 head of broccoli, cut into florets
2 tablespoons neutral oil, such as rice bran oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1/4 cup chicken stock
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon sugar
Heat the carbon steel wok over high heat. Add the oil and garlic and ginger. Cook for 1 minute, until fragrant.
Add the broccoli to the wok and cook for 3-4 minutes, until tender-crisp.
Add the chicken stock and cornstarch slurry. Cook for 1 minute, until the sauce thickens.
Season with salt and sugar to taste.
For a spicier dish, add a pinch of red pepper flakes to the sauce.
If you don’t have chicken stock, you can use water or vegetable broth.
If you don’t have cornstarch, you can use all-purpose flour.
Serve the stir-fried broccoli with a bowl of rice or noodles.