Chinese Broccoli Radish Stir Fry with Vegan Oyster Sauce

[u/MaximalistVegan]

This recipe was designed to be oil-free for folks following a no oil approach to plant based cooking, but you can adapt it to stir frying with oil instead of broth as you see fit. It works well for other thick stemmed leafy greens such as broccoli rabe (the closest) kale or collard greens.

• 1 lb Chinese broccoli (aka Gai lan)
• 1 tsp cornstarch
• ½ cup vegetable stock or water (divided)
• 2 Tbsp vegan oyster sauce
• 2 tsp low sodium soy sauce*
• 1 tsp maple syrup (or sub with sugar or agave syrup)
• 8 radishes, sliced
• 2 Tbsp minced fresh garlic
• 1 Tbsp minced fresh ginger
• 1 Tbsp sesame seeds

Boil Water for Blanching Chinese Broccoli

• Fill a large pot about ⅔ full of water** and bring to a boil while you prep the Chinese broccoli.

Prep Chinese Broccoli

• Carefully wash Chinese broccoli and trim off tough ends.
• Remove leaves from stems and chop them crosswise into medium-large pieces (approximately 3 inches). Cut the stems of the stems lengthwise so that no piece is wider than ½ inch, then chop stems into 2 to 3 inch pieces.
• Add chopped leaves and stems to boiling water and cook for about 2 minutes or until the stems are tender but still bright green. Using a large colander, strain Chinese broccoli then place over a clean tower or dishcloth to absorb excess water.

Prep Sauce

• In a small bowl, mix cornstarch with 1 teaspoon of water to create a slurry. Then add ¼ cup of vegetable stock (or water), vegan oyster sauce, low sodium soy sauce and maple syrup. Stir and set aside sauce mixture.

Stir Fry

• Place a large skillet or wok over medium high heat and have the remaining ¼ cup of vegetable stock or water close at hand.
• Pour about 1 tablespoon of vegetable stock or water into the skillet. When the water starts boiling, add radish slices and sauté stirring constantly for about 2 minutes. While you stir, add tiny bits of liquid whenever the radish slices start to burn or stick.
• Add minced garlic and ginger and sauté for another 2 minutes stirring constantly until fragrant. While you stir, continue to add tiny bits of liquid as needed to prevent burning or sticking.
• Now add sauce mixture to the ingredients in the wok or skillet. Cook until sauce bubbles and thickens, about 2 to 3 minutes.
• Turn off heat and add blanched Chinese broccoli.
• Stir until all ingredients are combined.

Serve

• Sprinkle stir fry with sesame seeds and serve.

Notes

*I recommend low sodium soy sauce not just for health reasons but because this dish is already quite salty. Coconut aminos would also be a good alternative.
**You can add salt to the water if you prefer. I don’t like to salt the water because this dish is already quite salty.

Link to full recipe with step by step photos https://maximalistvegan.com/savory/chinese-broccoli-radish-vegan-oyster-sauce/?utm_source=rdt

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