🍽️ How to Make Yuxiang Jielan (Sichuan-Style Broccoli with Fish-Fragrant Sauce) at Home

🧆 Ingredients

• 300g Chinese broccoli (gai lan)
• 1 carrot
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon doubanjiang (spicy bean paste)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon cornstarch (mixed with water)
• Vegetable oil for stir-frying
• Salt to taste

🍳 Steps

1. Prepare the Vegetables: Rinse the gai lan thoroughly under running water, paying special attention to the stems where dirt can collect. Trim off any tough ends and cut the stalks and leaves into 2-inch sections, separating thick stems from leafy tops for even cooking. Peel the carrot and slice it into thin, diagonal pieces for quick, uniform cooking.

2. Blanch Gai Lan and Carrot: Bring a large pot of water to a rolling boil. Add a pinch of salt and a few drops of oil to help preserve the vegetables' vibrant color. Add the gai lan stems first, blanch for about 30 seconds, then add the leaves and carrot slices. Continue blanching for another 30–45 seconds until the vegetables turn bright green and are just tender but still crisp. Immediately transfer them to a bowl of ice water to stop the cooking and lock in the color and crunch. Drain thoroughly before stir-frying.

3. Make the Sauce: In a small bowl, mix the soy sauce, vinegar, sugar, and a pinch of salt. In a wok or large skillet over medium heat, add a generous amount of vegetable oil. Sauté the minced garlic and ginger until fragrant, about 30 seconds. Stir in the doubanjiang and cook for another 30 seconds to release its aroma and color. Pour in the sauce mixture and bring to a simmer. Stir the cornstarch slurry to recombine, then slowly add it to the wok, stirring constantly until the sauce thickens and becomes glossy.

4. Combine and Finish: Add the well-drained gai lan and carrot to the wok. Toss quickly and gently to coat the vegetables evenly with the sauce, taking care not to overcook them. Stir-fry for 1–2 minutes until everything is heated through and the vegetables are coated and glossy. Taste and adjust seasoning if needed. Transfer to a serving plate and garnish with chopped green onions.

How to Judge Doneness: Gai lan should be bright green and crisp-tender, not limp or mushy. The carrot should retain a slight crunch. The sauce should cling to the vegetables without being watery.

Key Points:

• Use fresh gai lan for the best texture and flavor.
• Do not over-blanch or over-stir-fry; the vegetables should remain vibrant and crisp.
• Adjust the amount of doubanjiang to your preferred spice level.
• Serve immediately for optimal taste and texture.

💡 Tips

• Do not overcook gai lan to retain crunch.
• Adjust doubanjiang for desired spice level.
• Serve immediately for best flavor.
• Use fresh vegetables for optimal taste.