Shiu-Min Block's broccoli stir-fried with ginger and garlic (Chow chia lan) from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (page 146) by Madhur Jaffrey

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Notes about this recipe

  • joeljkp on September 07, 2025

    Excellent side for a Chinese meal. Easy to make, quick, flavorful. Maybe I cut my florets too thick, but they could have gone an extra minute under the cover.

  • LFL on May 15, 2021

    4.5 stars. Very simple and fast recipe (broccoli, oil, ginger, garlic, salt, optional stock, sesame oil). I cooked a little longer than she says to (I think my broccoli florets were bigger). I really like the technique of stir-frying for a couple of minutes then adding water and steaming for another two. I like the way the broccoli comes out bright green and neither overcooked or undercooked, as well as that it’s faster than more typical stir-frying. All that said, this recipe was too salty. I think next time I’ll use a teaspoon or so of salt and not a teaspoon and a half.

  • Lepa on May 09, 2017

    This is a wonderful broccoli recipe. I've been making it for years. I usually pair it with ginger and garlic bean curd (also in this book) and brown rice. With a pat of chile paste on the side for adults, it is such a satisfying, easy meal.

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