Hi Heather, I think you could do either salad here, but maybe I’d stick with the Chinese theme and do the Chinese Chicken Salad. I added chicken and marinated it in a tablespoon or two of the sauce before stir frying it. I used Mirin instead of the Chinese rice wine since it was recommended by someone working in the Asian section at Wegmans. I meal prep on weekends for the week ahead. Sauté directly without blanching, which is what I did in the recipe below, is quick but if you aren’t used to having Gai Lan (or Kai Lan) I recommend blanching the vegetables first. Love that we know exactly what is going into the dish (as compared to take-out). This stir fry was easy to prepare and get on the table on a busy Thursday evening. Add 2 tablespoons of the oil. Add remaining oil to wok. Have made it 3 times recently. What would I change? My niece is a vegetarian so I am always on the lookout for these type of dishes. I’ve added sliced celery and carrots for the crunch and also increase the ginger because we love ginger. Stir frying is a Chinese cooking technique (炒 chǎo in Mandarin, pronounced like the Italian greeting “ciao”) where you use very high heat to cook meat and vegetables in aromatics like garlic and green onion.Home cooks love stir frying because it is a very fast way to cook. You could also consider adding thinly sliced carrots or some water chestnuts for a little bit of crunch. What a delicious vegetable stir fry. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. The second method gives stronger garlic flavor. Flavors were spot on and not too spicy. Gai Lan (or Kai Lan) is probably one of my favorite vegetables out of many Asian greens. I added chicken because I eat protein/veggies a lot. We used different veggies but made the sauce exactly per the recipe and followed the instructions. Fast once you get into the cooking – have everything cut and measured beforehand. It was delicious and easy to make. The Shrimp Pad Thai is another excellent recipe. This is a regular now in the dinner rotation. Go ahead and buy your veggies ready-cut (if possible) to minimize prep time. loved it, easy to make, added chicken as suggested in one review, cooked it first. The major source of salt would come from the soy sauce. The ingredients list says “3 cloves garlic”. I will use shiitake mushrooms next time (and remember to get ginger!). Before you get started, chop the scallions, ginger, and garlic. How did the dish turn out? Going to be a staple dish of mine. The data is calculated through an online nutritional calculator, Edamam.com. THANK YOU for taking care of your children and quitting your career to actually raise your own children. Though broccoli is not a native ingredient in China, it obtains a high popularity in the past decades. Have made this twice already (by request :). This was absolutely delicious and so easy to make. I prepared the meal as written with the execption of adding a few additional veggies (baby corn, snap peas, and water chestnuts) and more red peppers as I like everything spicy. May have added a little too much red pepper flakes. We’ve found the veggie combination to be flexible, as long as the quantity remains the same, and we’ve subbed cognac for the wine – turned out great! Thanks, Robyn. Add the onion, corn and broccolini and stir-fry for 3–4 minutes or until vegetables are tender. I carefully seared the breasts, in strips, seperately and mixed it to the stir-fry at the last step. Please make that adjustment to the review I just submitted. I typically salt everything, so when something is too salty for me, then it’s pretty darned salty. In a separate small bowl, dissolve the cornstarch in the water. Hi Kathleen, Once you add the garlic, ginger and scallions there’s only another 1-2 minutes of cook time so I’d probably add them a little before. Stir-fry the ginger and garlic until fragrant, about 1 minute. Delicious!! Transfer to a bowl. How is Asian sesame oil different from sesame oil? I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Knowing your recipes, I have no doubt the original will be even better! Cut off the Chinese broccoli bottom stems (about 1-inch) away and discard. Hope you enjoy! Made this tonight and my husband said it was the BEST stir fry he had ever had. As much as I know it’s true, I’m always amazed by how quick and easy it is to make excellent Chinese food at home — and homemade is so much healthier than take-out. The stem parts should be roughly about 2 to 2-½ inch length. Packed with flavor, crispy tofu, and tender-crisp veggies, this dish tastes better than takeout and can be on the table in 30 minutes. You can either thin slice the garlic cloves and sauté the slices with the oil to make a fragrant garlicky oil or make crushed or grated garlic and stir fry with the vegetables. I can’t have soy so I used coconut aminos instead and reduced sugar by 1/2 since aminos are a little sweet. My husband and son negotiated for the last of the sauce. Recipe was easy to follow too. Set aside and allow to fully drain. Blanching the broccoli prior to stir-frying is a great idea. Easy to prep ingredients in advance then bring together and cook at mealtime. Also, I would like to use carrots instead of the mushrooms in this dish. It was delicious! Stir-fry the squid, in batches, for 1–2 minutes until just cooked through. That way you can be sure it doesn’t overcook. Scoop out the aromatics and set them aside. 2. I used a variety of veggies including red pepper, carrots, mushrooms, cabbage, onions and zucchini. Garlicky Thank you for sharing this recipe with all of us. Transfer to a serving dish and sprinkle with the dark green scallions. Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Hi Elizabeth, I’d sauté the chicken in a bit of oil separately and then add it at the end with the broccoli. Secret is in the sauce! This will be my go-to recipe for stir fry sauce! Looking forward to making this Jen. Thank you! Serve hot or cold. And so glad you enjoy the recipes! Add the broccoli to the wok and stir-fry just until it begins to soften, about 4 minutes. 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