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How do Chinese restaurants get broccoli so crispy?


Chinese restaurants are renowned for their ability to make broccoli incredibly crispy. If you’ve ever ordered broccoli at a Chinese restaurant, you’ve likely been amazed by its texture – so crispy it almost shatters when you bite into it!

But how exactly do they achieve this? Getting broccoli so perfectly crispy is no easy feat. It requires precision, technique, and the right cooking methods. In this article, we’ll uncover the secrets behind the legendary crispy broccoli served at Chinese restaurants.

Blanching

The first step to getting crispy broccoli is to blanch it. Blanching is a cooking technique that involves briefly boiling or steaming vegetables before stir frying or other cooking methods.

When blanching broccoli, it is plunged into boiling water or steamed for 1-2 minutes. This short cooking time partially cooks the broccoli and brings out its vibrant green color.

But more importantly, blanching serves some key purposes for getting crispy broccoli:

  • It pre-cooks the broccoli slightly so it cooks faster when stir-fried
  • It softens and separates the florets so they can get extra crispy
  • It removes some moisture from the broccoli

Removing excess moisture is crucial. Florets that go straight from raw into the wok will steam rather than crisp. Blanching effectively wrings out some of that moisture so the broccoli can caramelize and crispen more easily.

After blanching, the broccoli is immediately plunged into an ice bath to stop the cooking. This retains its color and ensures it doesn’t overcook. The broccoli is drained thoroughly before stir frying.

Cutting Technique

How the broccoli is cut impacts its texture immensely. Chinese restaurants have perfected the cutting technique to yield broccoli florets of uniform size and shape.

First, the broccoli crowns are cut off their thick stems. The crowns are halved or quartered through the stem so that the florets remain attached.

Then, each crown is cut into thin slices, about 1/4 inch thick. Cutting uniformly thin slices means the florets will cook evenly.

The stems are trimmed and peeled before being sliced to a similar thickness as the florets. Cutting the stems thinly helps them get crispy too.

The precise slicing creates delicate, shreds and strips of broccoli that can get super crispy. Large, unevenly sized florets would not crisp up the same way.

Velveting

Velveting is a technique unique to Chinese cooking that helps create tender, silky pieces of meat and vegetables. Although it creates a soft, velvety texture, it also plays a subtle role in crisping up broccoli.

Velveting involves coating the ingredients in a marinade of egg white, cornstarch, and water or broth. The velveting marinade serves a few purposes:

  • The egg white adds flavor and gives a glossy sheen
  • The cornstarch seals in moisture and prevents overcooking
  • The liquid thins out the marinade for even coating

When broccoli is velveted before stir frying, the cornstarch in the marinade essentially bathes each floret in a thin, crispy shell as it cooks. This adds that extra delicate crunch.

The broccoli is tossed in the velveting sauce, then briefly blanched before cooking. This allows the sauce to really soak into all the crevices and layers.

The Wok

Perhaps the most essential tool for achieving perfect crispy broccoli is the iconic Chinese wok.

The shape, seasoned surface, and intense heat of a wok transform ingredients like no other pan can. Woks are designed to stir fry with intense heat and constant motion.

To stir fry broccoli, the wok is preheated over the highest possible flame. This allows it to get smoking hot. The broccoli is then tossed in, spreading it out in an even layer.

The concave shape of the wok allows heat to completely surround the broccoli as it cooks. The sloped sides let the cook toss and flip the broccoli continually.

This constant motion does a few things:

  • Ensures even, thorough cooking
  • Browns all sides as it strikes the hot wok
  • Evaporates moisture quickly in the dry heat

The raging heat from the flames combined with the heat conduction of the wok means the broccoli practically fries as it stir fries.

In a normal saute pan, broccoli would likely steam and boil in any moisture released. But the shape and heat of a wok effectively crisp it up as all the water evaporates.

The intense heat also caramelizes the natural sugars in the broccoli, amplifying its inherent sweetness and adding complex flavors.

Oil Temperature

A smoking hot wok provides the heat, but having the proper oil temperature enables food to properly crisp up. Most Chinese restaurants use peanut or vegetable oil with a high smoke point.

The oil is heated until shimmering or just smoking before the broccoli is added. This ensures it is the optimal temperature to instantly sizzle and sear the broccoli, creating that crispy texture.

If the oil is not hot enough when the broccoli is added, it will steam and sog rather than fry and crisp. Keeping the oil piping hot maintains that constant high heat for even cooking with maximum browning and caramelization.

Removing Moisture

Eliminating moisture is the golden rule for getting broccoli crispy in the wok. Any water will hinder it from sizzling and crisping properly.

Besides blanching and cutting the broccoli uniformly, Chinese chefs use a few other tricks to expel moisture:

  • Patting the blanched broccoli thoroughly dry before cooking
  • Cooking in batches to avoid crowding
  • Continual tossing and stirring
  • Cooking uncovered to allow steam to escape

Cooking in small batches is key. Crowding the wok causes the broccoli to steam in its own juices. By cooking just enough broccoli to cover the wok bottom, it crisps rather than becoming soggy.

Stirring and tossing prevents the broccoli from sitting in one spot. Allowing it to sear undisturbed would cause steaming. Keeping the veggies moving allows moisture to evaporate.

And leaving the wok uncovered prevents a lid from trapping steam inside. The water content is allowed to fully cook off, ensuring scorching crispy broccoli.

Aromatics and Sauces

To turn broccoli into a complete dish, Chinese chefs often add aromatic ingredients like garlic, ginger, and scallions. The broccoli is typically seasoned with soy sauce or oyster sauce as well.

However, these sauces and seasonings are only added at the end of cooking. This ensures the broccoli gets super crispy before any liquids hit the wok.

The aromatics are stir fried in the hot oil first to release their flavors. Then the blanched broccoli is added and cooked uncovered until crisped.

Finally, the sauce is tossed in right at the end. This coats the broccoli without steaming it. The veggies stay crispy while soaking up that flavorful sauce.

Some chefs may wait to add heavier sauces after plating. This guarantees the broccoli retains maximum crunch, since any sauce can slightly diminish crispiness.

Key Tips for Crispy Broccoli

Here are some key tips and tricks that Chinese restaurants use to get broccoli so perfectly crispy:

  • Blanch broccoli briefly before stir-frying
  • Cut broccoli into thin, uniform florets
  • Use a smooth, well-seasoned wok
  • Preheat oil to very high heat
  • Cook in small batches
  • Keep broccoli moving continuously
  • Allow steam to escape by uncovered cooking
  • Avoid overcrowding the wok
  • Wait to add sauce until the end

With these methods, you can recreate the legendary crispy broccoli from your favorite Chinese restaurant at home. It takes some preparation and technique, but the crispy, flavorful results are well worth it.

So next time you bite into impossibly crispy broccoli, you’ll know the secrets behind its incredible crunch. Enjoy!

Frequently Asked Questions

What temperature should you deep fry broccoli?

To achieve maximum crispness when deep frying broccoli, the oil should be between 350-375°F. This high heat will instantly sear the broccoli and cook it until very crispy without overcooking the interior. Frying at too low of a temperature will make the broccoli greasy rather than crispy.

Should you blanch broccoli before stir frying?

Yes, blanching broccoli before stir frying is highly recommended. Blanching partially cooks the broccoli which helps it cook faster in the wok. It also helps separate and soften the florets so they can get extra crispy. Blanching also removes some moisture which allows the broccoli to caramelize better than if stir fried raw.

Does soaking broccoli make it crispier?

Soaking broccoli in cold water or broth before cooking can help make it extra crispy. Soaking causes the broccoli to absorb more moisture, which will then evaporate quickly when cooked at high heat, resulting in a crispier texture. Make sure to drain the broccoli well and pat very dry before stir frying.

Should you cover the wok when stir frying broccoli?

No, it is best to leave the wok uncovered when stir frying broccoli. Covering the wok will trap steam inside, preventing moisture from evaporating. Leaving the wok uncovered allows the steam to escape, helping the broccoli get crispy.

Does steaming broccoli make it soft and mushy?

Yes, steaming broccoli until fully cooked will make it soft and mushy. To keep broccoli crisp-tender, it should either be steamed briefly just to blanch, or stir fried over very high heat. Full steaming until fork tender will overcook the broccoli, eliminating any crispness.

Conclusion

Crispy broccoli requires proper preparation and cooking techniques. Cutting the broccoli into uniform pieces, blanching, velveting, using a hot wok, cooking in batches, and eliminating moisture are key to achieving the perfect crispy texture. With these methods, you can enjoy restaurant-quality crispy broccoli at home. Experiment with these tips to find the ideal crispy broccoli for your taste.