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Chinese Broccoli Recipe

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This Chinese Broccoli recipe is so easy to make and delicious too.

You might already know that ‘Chinese broccoli’ and long stem broccoli are two different vegetables. This Chinese broccoli recipe is prepared with long stem broccoli which is much easier to find in the West. Although it’s not prepared with Chinese broccoli, you could use that instead if you are able to source it at a nearby Chinese grocer.

This Chinese broccoli recipe makes an amazing side dish or it could also be served as a healthy main over jasmine or Basmati white rice. It could also be served as part of a Chinese feast. Try it with some of my other Chinese recipes

I can highly recommend this Chinese broccoli recipe as a side for Mongolian beef, Orange chicken, General Tso’s Chicken and/or sweet and sour chicken.

Finished Chinese broccoli recipe.

About this recipe

If you can get it, try Chinese broccoli for this recipe. It has a slightly different flavour and texture to long stem broccoli but I find long stem to be equally as good. This is a quick stir fry.

To cook it quickly, you need to get your wok smoking hot. Water is used to help cook the broccoli until it is just cooked through and still has a nice fresh green appearance. The broccoli is complimented with the flavours of crispy garlic, ginger, spring onions (scallions) and chilli with a delicious salty flavour from soy sauce.

Is this an authentic Chinese recipe?

Yes, but in China they use their own variety of broccoli which is slightly bitter. There is a good chance you will see it on the menu at good Chinese restaurants.

So the broccoli you use in this recipe is different but the cooking technique and easily found ingredients are the same.

What are the key ingredients in Chinese stir fried broccoli?

  1. Chinese Broccoli: The star of the dish is Chinese broccoli or long stem broccoli, which has dark green, leafy tops and thick, crisp stems. 
  2. Sauce: The sauce for the stir-fry usually includes a combination of ingredients such as soy sauce, oyster sauce, garlic, and ginger. These ingredients provide a savory, umami-rich flavor to the dish.
  3. Aromatics: Garlic and ginger are commonly used as aromatics to infuse the dish with their flavors. They are often minced and sautéed in the hot wok or skillet before adding the broccoli.
  4. Oil: A small amount of oil, often a high-heat cooking oil like vegetable or peanut oil, is used for stir-frying.
  5. Optional Additions: Some variations of Chinese Broccoli Stir-Fry may include additional ingredients like sliced mushrooms or red chili flakes for heat.

Can you work ahead?

Yes but there really isn’t much need for you to do that. This Chinese broccoli recipe can be prepared in minutes.

That said, go ahead and prepare all the aromatic ingredients and broccoli a day or two ahead of cooking if you like.

How long can you keep leftovers in the fridge?

This Chinese broccoli recipe can be stored in the fridge for at least three days. It is better, fresh and hot right out of the wok though.

Can this stir fry be frozen?

Again, it is best served right out of the wok but you can freeze leftovers. 

Allow the broccoli to defrost and then fry it again in a wok or even place it in your microwave to heat up.


Step by step photographs

Adding oil, garlic, ginger and spring onions (scallions) to a hot wok.

Place your wok over a high heat and add the oil. When smoking hot, stir in the garlic, ginger and spring onions (scallions) and fry, stirring continuously to avoid burning for a minute.

Adding chillies and dried chilli flakes to the wok.

Stir in the chillies and red chilli flakes, if using and continue stirring and frying for another minute.

Adding the broccoli to the hot wok.

Add the broccoli and stir well to combine. Fry and stir for about 3 minutes in the hot wok.

Adding a little water to the wok.

After about 3 minutes, add about 3 tbsp water and continue stirring and tossing your wok. This will help the broccoli cook through. Add more water if needed but only in small amounts at a time.

Adding soy sauce to the broccoli in the wok.

Stir in the soy sauce and ensure the broccoli is nicely coated. Your Chinese broccoli is ready when you are happy with the texture of the broccoli.

Finished Chinese broccoli recipe

Ready to serve.

Chinese stir fried broccoli

Quick and easy! Try this Chinese broccoli today.

Yield: 4

Chinese Broccoli

Chinese Broccoli
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 tablespoons sesame oil
  • 5 spring onions - roughly chopped
  • 5 cloves garlic - finely chopped
  • 1 x 2" piece of ginger - finely chopped
  • 1 red spur chilli, thinly sliced
  • 1 - 2 tsp red chilli flakes
  • 400g broccoli - roughly chopped into small pieces
  • 3 tbsp water
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • Salt if needed to taste or more soy sauce
  • 1/2 tsp ground white pepper


  1. Heat the oil in a wok over high heat.
  2. Toss in the spring onions, garlic and ginger and stir fry for about a minute until your kitchen becomes fragrant.
  3. Stir in the sliced chillies and chilli flakes and then add the broccoli.
  4. Fry for a couple of minutes and then add the water to help the broccoli cook through. You can add a little more water if needed but only in small amounts. The hot wok and oil should do most of the cooking
  5. When the broccoli is al dente, stir in the soy sauce, oyster sauce and salt and pepper to taste.
  6. Serve immediately or continue to fry until the broccoli is cooked to your preferred doneness.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 266Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 26mgSodium: 1477mgCarbohydrates: 20gFiber: 5gSugar: 3gProtein: 13g

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Cynthia Pulman

Sunday 17th of October 2021

This is a really lovely broccoli recipe...thank you. I shall endeavour to save it...I would like to cook it again.

Dan Toombs

Monday 18th of October 2021

Thanks very much, I am really glad you enjoyed it. Dan


Tuesday 10th of August 2021

Thank you for the great recipe! This was a perfect side with my chicken tikka masala. I liked that the flavors weren't too similar and the heat was perfect (I used just one teaspoon of chili flake). And I would also like to say how much I appreciate the grace with which you reply to some of the unnecessarily critical comments. Love your positivity!! :))))

Dan Toombs

Thursday 12th of August 2021

Thank you very much for your kind comments! Dan

Irma Huerta

Thursday 3rd of June 2021

So good! I finished with lemon and it was perfect!

Dan Toombs

Thursday 3rd of June 2021

Great to hear! Lemon at the end is a good finishing touch! Thanks Dan


Wednesday 23rd of May 2018

A very nice dish. I cooks up fast and easy once all the chopping is done. I think I agree that the sesame oil works better added at the end and use a high heat oil for the cooking. I served this with chicken Tikka masala and kashmiri dum aloo and they all worked very nicely together.

Dan Toombs

Monday 14th of January 2019

Great to hear. Thank you.


Jay Gleaton

Monday 23rd of April 2018

So not really Indian, more of an Asian vibe to it, especially with the sesame and soy.

Dan Toombs

Monday 30th of April 2018

Hi Jay

It is pretty Asian but lots of Indian food these days has that influence. Give it a try. I love it.


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