- Cuisine: Chinese
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Servings: 4
I’ll be honest, broccoli was never my favorite vegetable growing up. But after tasting it at Din Tai Fung, everything changed for me.
Their garlic broccoli is lightly seasoned, beautifully green, and cooked just enough so it stays crisp while soaking up garlic flavor.
What I love most is how uncomplicated it is. No heavy sauces, no sugar, no overpowering spices. Just garlic, oil, broccoli, and a little stock to bring everything together.
When I cook this at home, the kitchen instantly smells warm and comforting. It’s one of those dishes that quietly steals the spotlight on the table.
Even people who claim they don’t like vegetables usually go back for seconds, and sometimes thirds.
Hi, my name is Dipendra Kumar, I like cooking food and writing article. My relative call me a pro chef, and i like uploading video on instragram.
Why This Garlic Broccoli Works So Well
This recipe succeeds because of technique, not complexity. Inspired by Din Tai Fung and classic Chinese restaurant methods, it focuses on high heat, fast cooking, and letting ingredients shine.
You control the texture, the salt level, and even the garlic intensity. I personally like mine very garlicky, but you can always adjust.
Another thing I appreciate is how flexible it is. You can steam with stock, blanch first for extra color, or stir-fry directly if you’re short on time. No matter what, it stays simple and dependable.
Ingredients You’ll Need
Below is the ingredient table laid out the way I prefer for clarity.
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1 | large head | Broccoli | Cut into bite-sized florets |
| 2 | teaspoons | Olive oil | Neutral oil works too |
| 2 | cloves | Garlic | Fresh, finely minced |
| 1/4 | teaspoon | Salt | Adjust to taste |
| 1/4 | cup | Chicken stock | Vegetable stock works for vegetarian |
Equipment You’ll Need
I always list equipment separately because it really helps with prep flow.
- 1 large skillet or sauté pan with lid
- 1 sharp knife
- 1 cutting board
- 1 measuring spoon set
- 1 measuring cup
- 1 spatula or wooden spoon
How to Make Din Tai Fung Garlic Broccoli
Step 1: Prep the Ingredients
I start by washing the broccoli thoroughly under cold water. Then I cut it into evenly sized florets so everything cooks at the same speed.
I mince the garlic finely and keep it ready in a small bowl. This dish moves fast, so having everything prepped makes life easier.
Step 2: Heat the Pan
I place my skillet over medium-high heat and let it warm up for about a minute.
A properly heated pan prevents soggy broccoli and helps lock in that fresh texture. I add the olive oil and let it heat until it shimmers slightly.
Step 3: Cook the Garlic
I add the minced garlic to the oil and stir it for about 10 to 15 seconds. I’m always careful here because garlic burns quickly and turns bitter. The goal is fragrance, not color.
Step 4: Add Broccoli and Salt
Immediately after the garlic becomes aromatic, I add the broccoli florets and sprinkle the salt evenly.
I toss everything together so the broccoli gets coated in the garlic oil. This is where the flavor really starts to build.
Step 5: Steam with Stock
I pour in the chicken stock and quickly cover the pan with a lid. The steam cooks the broccoli fast while keeping it crisp.
I usually let it steam for about one minute. If the florets are large, I give it another 30 seconds.
Step 6: Taste and Serve
I remove the lid, lower the heat, and taste a piece. If needed, I add a tiny pinch more salt.
Once it’s perfect, I transfer everything to a serving plate and serve it immediately while hot.
Recipe Tips for the Best Results
I’ve made this dish many times, and a few small tips really make a difference. Always use fresh broccoli for the best color and texture.
Frozen broccoli works in a pinch, but it won’t have the same bite. Never walk away from the garlic while it’s cooking.
That moment between fragrant and burnt is very short. Covering the pan is essential because steam is what gives the broccoli that restaurant-style tenderness.
Sometimes I add a tiny pinch of chili flakes when I want a little heat. A squeeze of lemon juice at the end also brightens the flavor nicely, especially if serving with heavier mains.
Make Ahead and Storage Tips
If I’m meal prepping, I let the broccoli cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to three days.
When reheating, I prefer tossing it back into a hot skillet with a splash of water or stock and covering it briefly. The microwave works too, but the texture softens more.
If the broccoli smells sour, feels slimy, or turns yellow or brown, it’s best to throw it out. Freshness really matters with simple dishes like this.
What to Serve with Din Tai Fung Garlic Broccoli
This garlic broccoli is incredibly versatile. I often serve it with steamed jasmine rice and grilled chicken for an easy weeknight dinner.
It also pairs beautifully with fried rice, adding a fresh crunch that balances richer flavors.
When I’m making an Asian-inspired spread, I love serving it alongside shrimp dumplings, beef stir-fry, or noodle dishes with soy-based sauces.
It works surprisingly well with fish too. Baked salmon, pan-fried tilapia, or even fish sticks for kids all benefit from a light vegetable side like this.
Sometimes I even toss leftovers into noodles with a drizzle of sesame oil for a quick lunch, and it still tastes amazing.
Nutrition Benefits
Broccoli provides fiber, vitamin C, antioxidants, supports digestion, immunity, heart health, low calories, garlic adds anti-inflammatory benefits, making this dish light, nourishing, and wholesome daily.
Personal Tips
I cut florets evenly, keep garlic from browning, steam briefly, taste salt last, and sometimes finish with lemon for brightness and restaurant-style freshness at home.
Din Tai Fung Garlic Broccoli Recipe
Ingredients
Equipment
Method
- I wash the broccoli well and cut it into evenly sized florets. I mince the garlic and keep everything ready because this cooks fast.
- I heat a large skillet over medium-high heat and add the olive oil, letting it warm until lightly shimmering.
- I add the garlic and stir for about 10–15 seconds, just until fragrant, making sure it doesn’t brown.
- I add the broccoli and sprinkle in the salt, stirring so the florets are coated in the garlic oil.
- I pour in the chicken stock, cover the pan, and let the broccoli steam for about 1 minute until tender-crisp.
- I uncover, taste, adjust salt if needed, and serve immediately while hot.
Notes
FaQs:-
Can I make this recipe vegetarian?
Yes, I often swap chicken stock for vegetable stock or even water, and it still tastes great.
Can I use sesame oil instead of olive oil?
You can, but I recommend using just a small amount because sesame oil has a strong flavor.
Why is my garlic bitter?
Most likely it cooked too long or over high heat. Garlic should only sizzle briefly before adding broccoli.
Can I blanch the broccoli first?
Yes, blanching helps keep the color extra bright, but for everyday cooking, steaming in the pan works perfectly.
Is this dish spicy?
No, it’s mild, but you can easily add chili flakes if you like heat.
Final Thoughts
I truly believe this Din Tai Fung garlic broccoli recipe proves that vegetables don’t need much to taste incredible.
With just a few ingredients and the right technique, you get a side dish that feels restaurant-quality but still comforting and homemade. I make this often, and every time I do, it reminds me why simple food, cooked well, is always worth it.
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