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Stir-Fry Chinese Broccoli/Chinese Kale


400g/14oz Chinese broccoli (aka Chinese kale, kai lan, green lance)
100g/3.5oz chicken meat/pork/beef
3 cloves garlic – thinly sliced
3 thin slices ginger
2 Tablespoons cooking oil
Chinese cooking wine – optional

Ingredients A (Marinating ingredients for chicken)
½ teaspoon cornstarch
a dash of pepper
1/8 teaspoon salt
1/8 teaspoon sugar
a dash of soy sauce
1/8 teaspoon Chinese cooking wine – optional

Ingredients B (Seasoning ingredients)
½ teaspoon salt
½ teaspoon sugar
a dash of soy sauce

Ingredients C (to make slurry)
½ teaspoon cornstarch
1 teaspoon water

1. Slice chicken meat thinly and season with Ingredients A.
2. Cut Chinese broccoli into 1.4in/3.5cm lengths. As the stems are quite thick, they may be mashed lightly before cutting, for more even cooking and easier eating.

1. Heat wok over low medium and put in 2 Tablespoons cooking oil.
2. Put in ginger and garlic and quickly stir-fry for a few seconds.
3. Add in chicken meat and stir-fry till it changes color, from pink to white.
4. Add in Chinese broccoli and continue to stir-fry for a while. Then add ingredients B and continue to stir-fry till vegetables are tender, but still green. Do not over fry.
5. Drizzle a dash of Chinese cooking wine at this juncture, if using.
6. Add slurry (Ingredients C) to the water from stir-frying the vegetables, as a little sauce is sufficient. If there is no water in the wok, then add a little more water to the slurry. Mix well. Ready to serve.

Any meat may be used, but chicken meat seems to go well with Chinese broccoli.
Chinese cooking wine enhances the flavor of this dish.