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.

Nutrition (per serving)

Ingredients

• 500g Chinese broccoli
• 150g Preserved radish
• 4 cloves Garlic
• 3tbsp Vegetable oil
• 2tbsp Water
• 1tsp Sesame oil
• 1tsp White sesame seeds
• 0.5tsp Salt

Steps

1. Rinse Chinese broccoli thoroughly and trim the stem bases. Cut into 8cm pieces, separating florets from stems.
2. Soak preserved radish in water for 5 minutes, then drain and cut into thin strips, removing excess moisture with paper towels.
3. Heat wok over high heat, add vegetable oil and swirl to coat.
4. Add sliced garlic and stir-fry until fragrant, about 30 seconds.
5. Add preserved radish strips and toss constantly for 1 minute to release flavors.
6. Add Chinese broccoli stems first, toss for 2 minutes, then add florets.
7. Pour in water and cover briefly for 2 minutes to steam-cook the broccoli.
8. Remove lid and continue tossing until broccoli is tender but still crisp, about 1 minute.
9. Drizzle with sesame oil and sprinkle salt, toss once more to combine.
10. Transfer to serving dish and garnish with white sesame seeds.

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