♨️ The Stir Fry Masterclass (西蘭花炒鷄)

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with less fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and chicken thighs are less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Soak the broccoli in water to get rid of dust or debris.

Slice the chicken breast in half, then slice it into bite-sized pieces.

Transfer the sliced chicken to a bowl.

Add 1 tbsp of cornstarch, 2 tbsp of water, and 1/2 tsp of salt to the chicken.

Add 1 tbsp of oyster sauce and 1/3-1/4 tsp of white pepper to the chicken.

Mix the marinade to dissolve the cornstarch and combine the ingredients.

Use your hand to mix the marinade into the chicken, squeezing to ensure flavor penetrates.

Let the chicken marinate until needed.

Smash and peel 2 cloves of garlic, then mince them.

Slice 2 pieces of ginger into small triangles.

Cut the white parts of the green onions into 1-inch segments.

Slice about 1 oz of carrot for color.

Rinse the broccoli and cut it into individual florets, avoiding cutting through the buds.

Peel the stems of the broccoli and slice them.

Keep soaking the broccoli to clean it further.

Combine 1 tbsp of oyster sauce, 1 tbsp of light soy sauce, 1/2 tsp of salt, 1 tsp of sugar, 2 tsp of cooking wine, and 1/3 tsp of white pepper to create a stir-fry sauce.

Mix the sauce well.

Create a slurry by mixing 1 tbsp of cornstarch with 2 tbsp of water.

Boil water for blanching the broccoli, adding 1 tsp of salt and 2 tsp of oil to maintain color.

Add the broccoli to the boiling water and blanch for 5 minutes.

Use a spider or slotted spoon to remove the broccoli and place it in a cold water bath to stop cooking.

Let the broccoli drain in a colander after blanching.

Switch to a carbon steel wok, heating it dry before adding oil to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens