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Chinese Stir Fried Broccoli with Tomatoes and Garlic

Spencer Huey

Serves 1-2 people


1 large head broccoli
4-5 garlic cloves, finely minced
1 1/2 inch slice ginger, finely minced
2 tablespoons neutral oil
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon cornstarch
1 tablespoon water
1 cup cherry tomatoes


Prep the broccoli by cutting the head into florets. Finely mince the garlic and ginger. We want a garlic forward flavor so it should be about 1 part ginger to 4 parts garlic. Mix the salt, sugar, cornstarch, and water together in a small bowl.
Blanch the broccoli in boiling water for 30 seconds. We want to bring out the color, slightly cook the broccoli but leave it pretty crunchy. Drain and run under cold water to stop the cooking. Continue to drain.
Heat a large pan on high heat and add 1-2 tablespoons neutral oil. Once hot add the garlic and ginger and cook for 10 seconds and then add the tomatoes and the broccoli. Cook for 30 seconds and then add the sauce and cook for another 30 seconds. The tomatoes should be warmed through and about to burst and the broccoli should be cooked but crunchy. The sauce should be evaporated and helps the garlic and ginger to coat the vegetables. Taste and season with salt as needed

This is a great way to cook many kinds of vegetables like bok choys, kale, spinach, and other leafy green vegetables. The blanching helps to get the broccoli cooked evenly while it still holds a crunchy texture. The tomatoes add a nice bit of sweetness and acidity. The sauce isn’t really sauce but it really helps the garlic, ginger and other flavors to cling to the vegetables. With stir fry cooking, use high heat for a short time, don’t crowd the pan, cook in batches and have everything prepped and ready to go.

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