Stir Fried Garlic Vegetables

1. Get some broth boiling and a cast iron pan hot

The pan should be at 350-400 degrees. Use a temp gun.

2. Blanche for around 1 min in simmering broth:

  • ~400g of chopped solid vegetables (broccoli, green beans, cauliflower)

3. Remove vegetables from broth

Use a slotted spoon and keep the broth for some soup

4. Add vegetables to pan and fry for 1 minute

5. Add to pan and fry for another minute:

  • 3:1 diced mix of garlic and ginger
  • Red pepper flakes to taste (optional, I like about 1/4 tsp)

How much garlic is up to you. I use giant local garlic blubs so one clove is plenty for me. Just adjust your ginger accordingly

5. Add to pan a slurry of:

  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1 tsp tapioca starch
  • 1 tbsp water

Stir everything in pan until combined.

6. Remove from heat


  • This is a wild and fast recipe. Advise having everything ready to go before you start. Chop and prep the mixture while the pans are heating.

  • You can use water instead of broth. But don’t waste the broth. Make a simple soup or some ramen with it. This is how I make vegetables to go on top of ramen so I don’t only eat noodles and broth when I’m lazy.

  • Originally made for a wok but I don’t have one so I use a cast iron pan at a relatively high heat but lower heat than a wok would have.

  • Get a temperature gun. Frying without a way to measure the temperature is a smoky house waiting to happen.

  • The time you blanche / boil your vegetables for will determine how done they are at the end. You could fry them longer as well, but if you do then delay adding the garlic so it doesn't burn. I like my vegetables soft so I often extend the blanching time. It also depends on the particular vegetable what kind of cooking level works well.

Last updated 2021-02-25