Equipment
Ingredients
Main
- 15 ml olive oil, liquid
- 85 g broccoli, cut into florets
- 1 garlic, chopped
- ½ red chili, finely chopped
- 30 ml soy sauce, liquid
- 5 ml sesame oil, liquid
- ½ lime juice, juice only
- salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 235 kcal
- Protein
- 5 g
- Carbohydrates
- 11 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 1871 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 456 mg
- Calcium
- 63 mg
- Iron
- 1.3 mg
- Magnesium
- 44 mg
- Phosphorus
- 118 mg
- Zinc
- 0.7 mg
- Vitamin A
- 29 mcg
- Vitamin C
- 89 mg
- Vitamin E
- 3.0 mg
- Vitamin K
- 98 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.16 mg
- Niacin
- 1.3 mg
- Folate
- 61 mcg
- Water
- 118 g
Sources: USDA FoodData Central
Method
Heat the olive oil in a wok over medium-high heat (190°C/375°F).
Add the broccoli florets to the wok and stir-fry for 2-3 minutes until they start to soften.
Add the chopped garlic and red chili to the wok and stir-fry for 1-2 minutes until fragrant.
Pour in the soy sauce, sesame oil, and lime juice, then season with salt and black pepper.
Stir all ingredients together and cook for 1-2 minutes until the broccoli reaches a tender-crisp texture.
Transfer the stir-fry to a bowl and serve immediately.
Chef's Notes
- For the best results, use a wok or a large, heavy-bottomed skillet to ensure even heat distribution and proper stir-frying.
- Don't overcrowd the wok. Cook the broccoli in batches if necessary to maintain high heat and prevent steaming, which can lead to soggy vegetables.
- Adjust the amount of red chili to your preference for heat. For a milder flavor, remove the seeds and membranes before finely chopping.
- Ensure all your ingredients are prepped and ready to go before you start cooking, as stir-frying is a fast process.
- The 'tender-crisp' texture for broccoli is key. Overcooking will result in mushy broccoli, while undercooking will leave it too hard.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Reheat in a pan over medium heat until warmed through.
Troubleshooting
Garlic is bitter or burnt
Cause: The wok was too hot or the garlic was added too early.
Fix: Cannot be fixed if burnt; remove burnt garlic pieces to reduce bitterness.
Prevention: Ensure the broccoli has begun to soften before adding garlic and keep the ingredients moving constantly.
Broccoli is mushy
Cause: The broccoli was cooked for too long or the heat was too low.
Fix: Cannot be fixed.
Prevention: Maintain medium-high heat and do not exceed the recommended cooking times.
Cultural Context
This simple yet flavorful stir-fry showcases the essential elements of many Chinese home-style dishes: fresh vegetables, aromatic aromatics, and a balanced sauce. It's a versatile side dish often served alongside rice and other main courses, highlighting the importance of quick cooking techniques in Chinese cuisine to preserve the texture and nutrients of ingredients.
