Chinese Skillet Garlic Broccoli

Prep Time
Cook Time
Ready In

"MMMMMM this is a good recipe for broccoli, make sure that you only use fresh not frozen and blanch first"

Original recipe yields 3 servings


  • Serving Size: 1 (164.8 g)
  • Calories 152.7
  • Total Fat - 9.6 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 17 mg
  • Sodium - 626.7 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 2 g
  • Protein - 4.9 g
  • Calcium - 69.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 103.8 mg
  • Thiamin - 0.1 mg

Step 1

Make a slurry by mixing the corn starch into the water and use a spoon to stir until completely dissolved. Mince the garlic.

Step 2

Bring about 6 cups of water to a boil in your wok and add the broccoli. Blanch for a minute, drain, and put the broccoli into cold water to stop the cooking process. Place the florets on paper towels, then pat dry, removing as much moisture from the florets as you can).

Step 3

Heat the wok over high heat. Once the wok is very hot, add the oil, garlic, broccoli, and wine. Stir fry for a minute and pour in the chicken stock. Let the mixture come to a boil, which should be quick since the heat is so high.

Step 4

Add salt, white pepper, and sesame oil and give it another quick stir.

Step 5

Make sure your cornstarch slurry is still well-mixed as the water tends to separate after some time. Stir in half of the slurry and let the sauce cook and thicken until it coats the back of a spoon. Add more slurry if it’s not thick enough. Serve.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Lovely, tasty recipe that we enjoyed. I did not have any shaoxing wine so subbed a white reisling - it worked.

(2 May 2015)