Ginger Broccoli

This quick and delicious side dish goes equally well with a Chinese menu or a roast chicken.

Stir-Fried Ginger Broccoli

Serves 4 as a vegetable side dish
Adapted from Grace Young's Stir-Frying to the Sky’s Edge (Simon & Schuster, 2010)


  • 3/4 tsp salt
  • 12 oz small broccoli florets (about 6 cups)
  • 1 Tbsp soy sauce
  • 1 tsp ginger juice
  • 2 Tbsp peanut or vegetable oil
  • 3 slices ginger, smashed
  • 1/4 tsp sugar


  1. In a 3-quart saucepan bring 1 1/2 quarts of water to a boil over high heat. Add 1/2 teaspoon of the salt and the broccoli and cook, stirring the broccoli, 1 minute or until the broccoli is bright green and the water has almost returned to a boil. Drain the broccoli in a colander, shaking well to remove excess water. In a small bowl combine the soy sauce and ginger juice.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger slices, and stir-fry 10 seconds or until the ginger is fragrant. Add the broccoli, swirl the ginger juice mixture into the wok, sprinkle on sugar and the remaining 1/4 teaspoon salt, and stir-fry 1 minute or until the broccoli is just crisp-tender.


  • Broccoli is a “hard” vegetable that benefits from a quick blanching before stir-frying. Without the blanching, broccoli requires longer stir-frying which in turn means using more oil. Just make sure all the florets are the same size, even if you have to halve or quarter larger florets. Sometimes I mix in the broccoli stems, sliced 1/4 inch thick.
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