Ingredients
Scale
- 2 bunches Chinese broccoli (gai lan), stems sliced into 1cm pieces on a diagonal, leaves cut in half
- 12 cloves garlic, finely chopped
- 1 tsp chicken bouillon powder
- 1/2 cup chicken stock
- 1 tsp sesame oil
- 1/2 tsp YumYum seasoning or MSG
- 1/2 tsp sugar
- 1 tsp potato starch
- 1 tbsp water
Instructions
- Prep the sauce by mixing the potato starch and water to make a slurry. Set this aside.
- Heat your wok over medium-high heat. Once hot, add a splash of oil and swirl it around to coat the surface.
- Add the finely chopped garlic to the wok and stir frequently until it becomes fragrant and lightly golden, about 30 seconds to 1 minute. Be careful not to burn the garlic.
- Add the sliced stems of the Chinese broccoli first, stir-frying for 1-2 minutes until they start to soften slightly. Then, add the leaves and continue stir-frying for another 1-2 minutes until the leaves are wilted and vibrant green.
- Sprinkle the chicken bouillon powder, YumYum or MSG, and sugar over the broccoli. Stir to coat everything evenly, then pour in the chicken stock. Let it simmer.
- Stir in the potato starch slurry to thicken the sauce. Cook for another minute or until the sauce reaches your desired consistency.
- After thickening, finish the dish by drizzling in the sesame oil. Stir to combine, then remove from heat immediately.
- Transfer the garlic Chinese broccoli to a plate and serve hot, either as a side dish or over steamed rice.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Stir-fry
- Method: Easy
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 99
- Sugar: 2.9 g
- Sodium: 686.8 mg
- Fat: 3.7 g
- Carbohydrates: 14.1 g
- Fiber: 2.6 g
- Protein: 3.7 g
- Cholesterol: 1.8 mg