Recipe courtesy of Grace Young
Save Recipe Print
Level:
Easy

Ingredients

Directions

Wash the Chinese broccoli in several changes of cold water and drain thoroughly in a colander until dry to the touch. Trim 1/4-inch from the bottom of each stalk. Stalks that are more than 1/2-inch in diameter should be peeled with a paring knife, then halved lengthwise. Cut the broccoli stalks and leaves into 2 1/2-inch long pieces, keeping the stalk ends separate from the leaves and buds. Remove and discard the hard rind and thick layer of fat attached to the rind from the Chinese bacon. Cut into very thin slices crosswise. In a small bowl, combine the soy sauce, rice wine, and sugar; set aside. Heat a 14-inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the vegetable oil and garlic, and stir-fry 15 seconds. Add the Chinese bacon and stir-fry 30 seconds. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes, or until stalks are bright green. Add the leaves and continue stir-frying 1 minute, or until the leaves are just limp. Swirl in the soy sauce mixture and continue stir-frying 2 to 3 minutes, or until the vegetables are just tender but still bright green. Serve immediately.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Stir-Fried Chinese Broccoli and Bacon

Recipe courtesy of Grace Young

Stir-Fried Chinese Vegetables

Recipe courtesy of Wolfgang Puck

Stir-Fried Broccoli Stems

Recipe courtesy of Ree Drummond

Stir-Fried Broccoli with Cashews

Recipe courtesy of Food Network Kitchen

Sesame Stir-Fried Chinese Greens

Recipe courtesy of Ellie Krieger

Stir-Fried Broccoli in Oyster Sauce

Recipe courtesy of Food Network Kitchen

Spicy Stir-Fried Broccoli Rabe

Recipe courtesy of Peter Berley

Ginger Scallops with Stir-Fried Broccoli Rabe

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Latest Stories