Growing up in Beijing, our dinner table always had green vegetables as a part of the “three dishes and one soup” routine. We always had something green, something with protein, and something comforting. Eggs are a classic way to create a satisfying veggie dish without much effort. When combined with crisp-tender veggies, it enhances the texture and mouthfeel of the dish and adds richness to a dish immediately.
I’ve shared a fair number of veggie and egg stir fry recipes in the past, such as garlic scape and eggs, yellow chives and eggs, and bitter melon and eggs. Today I want to share this broccoli and egg stir fry, which uses more common ingredients so you won’t have to run to an Asian grocery store.
Ingredients
My broccoli and egg stir fry uses common produce that you can easily find in a grocery store and some pantry ingredients that I always have on hand. Here are the main components of the dish:
Vegetables and eggs: Broccoli is the main ingredient, and eggs compliment the texture and add richness to the dish. Carrots add color and a subtle sweetness. I also used some rehydrated dried wood ear mushrooms for texture. But if you don’t have them, you can skip them and your dish will still come out great.
Sauce and oil: I use chicken stock, oyster sauce, light soy sauce, Shaoxing wine, and black pepper for a basic brown sauce that is full of earthy umami. We’ll add cornstarch into the sauce mixture to thicken it. And use a neutral oil for cooking. At the end of the cooking, I also add a touch of toasted sesame oil for nuttiness.
Aromatics: To add fragrance without too much cutting, I use just scallion. But this dish would also pair well with ginger and garlic, and you can totally add them or use them instead of scallion.
How to make
1. Soak the wood ear mushrooms: If you use this ingredient, soak it first in warm water until fully tender, 15 to 20 minutes. Once rehydrated, cut to bite size pieces and dry very thoroughly with paper towels to prevent splatter during cooking.
2. Blanch the broccoli: I like to blanch the broccoli until al dente, about 1 minute 30 seconds, so it will turn tender but retain some crispness after stir frying.
3. Scramble the eggs: After blanching the broccoli, it’s time to scramble the eggs. I like to use a bit more oil and high heat for this step, so the eggs fluff up and create a lighter texture, and the edges turn golden brown for a crispy texture contrast.
3. Cook aromatics and hard veggies: Heat up my wok then add the scallion whites to infuse the oil. Then stir fry the carrot and wood ear mushrooms.
4. Add sauce: Add back the broccoli, stir the sauce again to dissolve the cornstarch completely, and pour it into the wok. Stir immediately to thicken the sauce. Add back the eggs and stir to coat again. This step happens really fast so be ready.
5. Finish up cooking: Turn off heat and stir in toasted sesame oil and add scallion greens.
My cooking tips
Dry wood ear mushrooms very thoroughly: Wood ear mushrooms splatter during cooking because they trap and release water very suddenly when they hit hot oil. That’s why I try my best to dry them before cooking. If it splatters too much, you can always cover the wok and let it cook for a few seconds.
Blanch broccoli without over cooking: This step helps the broccoli cook through evenly and maintain a bright color. Make sure the broccoli does not turn fully tender because it will keep cooking during the stir fry.
Some chefs like to add a pinch of salt and a drizzle of oil to the boiling water for a bright color, but I usually skip it for my weeknight meals and only do that when I’m hosting.
Add sesame oil and scallion greens with the heat off: Toasted sesame oil loses its fragrance quickly under high heat, that’s why I always add it with no heat at the end of the cooking. I also like to finish up the dish with scallion greens for a brighter note, since the green part tends to overcook if you add it too early.
How to serve
I usually serve broccoli and egg stir fry as a side dish for my dinner along with steamed rice, a simple soup such as my napa cabbage and tofu soup, and a main protein dish such as ginger chicken stir fry or steamed pork ribs with black bean sauce. When I want something lighter, I add one more egg to the broccoli and serve it as a main dish over steamed rice.
Frequently asked questions
Can I skip blanching the broccoli?
Blanching is highly recommended for a better texture. It ensures the broccoli cooks evenly and keeps a bright green color, and it shortens the stir fry time. Without blanching, the broccoli may cook unevenly or require more oil. If you’re short on time, heat up 1/4 cup water until boiling, add the broccoli, and steam for 1 minute and 30 seconds. Then wipe off the excess water. This way you can speed up the process without boiling a full pot of water. It doesn’t preserve the color as well as blanching does, but the texture will still be pretty good.
Can I make this dish vegetarian?
Yes! Simply replace the chicken broth with vegetable broth. You also need to use a vegetarian oyster sauce.
Can I make this dish gluten-free?
Yes! Replace the soy sauce with tamari, and the Shaoxing wine with dry sherry. You also need to use a gluten-free oyster sauce.
Can I add other vegetables?
Yes! Vegetables such as button mushrooms, red pepper, and yellow onion all work very well. Slice them to bite-size pieces and add them after cooking the scallion white and before adding back the blanched broccoli.
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Broccoli and Egg Stir Fry
Ingredients
Soaking
- 2 tablespoons dried wood ear mushrooms (Optional) (*Footnote 1)
- Sauce
- 1/4 cup chicken stock
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon ground black pepper
- 1 tablespoon cornstarch
Stir fry
- 1 large head (about 1 lb) broccoli , cut into bite-size florets
- 2 tablespoons vegetable oil
- 3 eggs , beaten with a pinch of salt
- 2 scallions , sliced, white and green parts separated
- 1 small carrot , sliced
- salt , to taste (Optional)
- 1 teaspoon toasted sesame oil
Instructions
- (Optional) Soak dried wood ear mushrooms in warm water for 20 minutes, until tender. Drain, pat dry, and cut into bite-size pieces.
- Mix all the sauce ingredients together in a small bowl.
- Add 2” (5 cm) water to a wok or large skillet and bring to a boil. Add the broccoli. Blanch for 1 minute 30 seconds (*Footnote 2). Drain the broccoli thoroughly. Wipe the wok dry.
- Heat 1 tablespoon of the oil into the same wok or skillet over medium-high heat until it shimmers. Add the eggs. Scramble the eggs and cut them into smaller pieces, until just cooked through. Transfer to a plate.
- Add the remaining 1 tablespoon of oil and scallion whites. Stir a few times to release fragrance. Add the carrot and wood ear mushrooms. Stir and cook for 2 minutes. Add back the broccoli and stir to mix well.
- Mix the sauce again to dissolve the cornstarch completely, then pour it into the wok. Stir and mix until the sauce thickens. Add back the cooked eggs. Stir again to mix everything well. Taste the dish and adjust seasoning with more salt if needed.
- Turn off the heat. Pour in the sesame oil and stir in the scallion greens. Transfer to a serving plate and serve hot.
Notes
- Wood ear mushrooms don’t taste like much and their purpose is mainly to add a crunchy texture to the dish. You can totally skip this ingredient and it won’t affect the taste of the dish.
- I like my broccoli to have some crisp texture. If you prefer a more tender texture, blanch it for 2 minutes.
Nutrition
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