Taiwanese🥬 Vegetables

Restaurant-Style Vegetarian Stir-Fried Broccoli/Cauliflower

Name: Restaurant-Style Vegetarian Stir-Fried Broccoli/Cauliflower
Cuisine: Taiwanese
Ingredients: ~1 medium head Broccoli or cauliflower; ~150-200 g Shiitake mushrooms; ~2-3 tbsp Soy sauce; ~3-4 stalks Bok choy (optional, for plating garnish)

Learn the restaurant trick for cooking broccoli/cauliflower and other tough vegetables: blanch first, then stir-fry quickly. This fully vegetarian version uses ingredients like mushrooms to add savory depth while letting the vegetable's natural sweetness shine.

High-proteinLow-carbLow-cal

Adapted from a video by 詹姆士官方專屬頻道

你知道餐廳裡都是怎麼炒的嗎？＃素炒花椰菜 🥦

Watch on YouTube

Ingredients

Broccoli or cauliflower~1 medium headest.
Shiitake mushroomsSliced thin, used to add umami flavor since this is a fully vegetarian dish~150-200 gest.
Soy sauceOptional, adds flavor and a glossy color~2-3 tbspest.
Bok choy (optional, for plating garnish)~3-4 stalksest.

Steps

1
Blanch the broccoli/cauliflower in boiling water until partially cooked — this is the key restaurant technique for tough vegetables.
2
Slice the mushrooms thinly so the flavor and sauce cling better to the surface, giving the dish a glossy, appetizing look.
3
Heat a pan and add the blanched vegetable along with the sliced mushrooms. Stir-fry quickly over high heat for a short time to preserve crunch and natural sweetness.
4
Season with a small amount of soy sauce to taste for extra flavor and color. Since this is fully vegetarian with no scallion, ginger, or garlic, rely on the vegetable's natural sweetness and the mushroom for flavor.
5
Plate the dish, optionally garnishing with blanched bok choy for a more attractive presentation.

Restaurant-Style Vegetarian Stir-Fried Broccoli/Cauliflower

Ingredients

Steps

More like this