Stir-fried Preserved Radish with Chinese Broccoli蘿蔔干炒芥蘭
A classic Cantonese vegetable stir-fry combining chewy preserved radish with crisp-tender Chinese broccoli, seasoned with garlic and subtle umami flavors. The preserved radish adds a distinctive salty, slightly sweet depth while the broccoli remains vibrant and fresh.
01Ingredients
- 500g Chinese broccoli
- 150g Preserved radish
- 4 cloves Garlic
- 3tbsp Vegetable oil
- 2tbsp Water
- 1tsp Sesame oil
- 1tsp White sesame seeds
- 0.5tsp Salt
Nutrition (per serving)156kcal
- Protein4.2g
- Carbs8.5g
- Fat11.8g
Fiber 2.3 gSodium 892 mg
02Steps
- Rinse Chinese broccoli thoroughly and trim the stem bases. Cut into 8cm pieces, separating florets from stems.
- Soak preserved radish in water for 5 minutes, then drain and cut into thin strips, removing excess moisture with paper towels.
- Heat wok over high heat, add vegetable oil and swirl to coat.
- Add sliced garlic and stir-fry until fragrant, about 30 seconds.
- Add preserved radish strips and toss constantly for 1 minute to release flavors.
- Add Chinese broccoli stems first, toss for 2 minutes, then add florets.
- Pour in water and cover briefly for 2 minutes to steam-cook the broccoli.
- Remove lid and continue tossing until broccoli is tender but still crisp, about 1 minute.
- Drizzle with sesame oil and sprinkle salt, toss once more to combine.
- Transfer to serving dish and garnish with white sesame seeds.
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