Tenderstem Broccoli Stir Fry

Simple, flavourful, and so much better than just boiling.

Tenderstem broccoli is such a fantastic ingredient — it’s crisp, slightly sweet, and full of natural flavour. But most people just boil or steam it, which is a bit of a shame! In Chinese cooking, we like to make vegetables shine, and this stir-fried version does exactly that.



The garlic and ginger bring the fragrance, the stock adds depth, and the sesame oil ties it all together. It’s quick, fresh, and perfect as a side dish or a light main with steamed rice.

Ingredients

Serves: 2-3

• A handful of Tenderstem broccoli
• 6 cloves garlic (finely chopped)
• A small piece of fresh ginger (finely chopped)
• A little water
• A pinch of salt and cracked black pepper
• ½ tsp sugar
• 100 ml chicken stock (or vegetable stock for a vegetarian version)
• A splash of Shaoxing wine, dry white wine, or dry sherry
• ½ tbsp sesame oil
• 2 tsp cornflour (cornstarch)
• ¾ tbsp cooking oil
  

Method

Step 1: Prepare the broccoli

I give the Tenderstem a rinse and trim the ends if needed. You can leave the stems long — they cook quickly and stay nice and crisp.



If you prefer softer stems, blanch them in boiling water for 30 seconds, then drain and set aside. This helps keep that bright green colour when you stir-fry.

Step 2: Stir-fry the aromatics

In a wok or large frying pan, I heat the cooking oil over medium heat. When it’s hot, I add the garlic and ginger and fry for about 30 seconds until fragrant. Be careful not to let them burn — golden is perfect.

Step 3: Add the broccoli and season

I toss in the Tenderstem and stir-fry for 1–2 minutes, keeping it moving so it cooks evenly. Then I add a pinch of salt, a grind of black pepper, and half a teaspoon of sugar to balance the flavours.

Step 4: Make the sauce

In a small bowl, I mix the chicken (or vegetable) stock, Shaoxing wine, sesame oil, and cornflour slurry. I pour this mixture into the wok and let it bubble gently for another minute until it thickens slightly and coats the broccoli beautifully.

Step 5: Serve and enjoy

I serve the Tenderstem broccoli hot, straight from the wok, with the glossy sauce poured over the top. It’s garlicky, savoury, and so moreish — a simple vegetable dish that feels restaurant-quality.

Chef’s Tip

For a little extra flavour, drizzle with a touch more sesame oil just before serving, or sprinkle with toasted sesame seeds for texture. And if you’re cooking for meat lovers, you can toss in thin slices of beef or chicken right before adding the stock for a quick, complete meal.

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