Explore the Top 10 Mouthwatering Brassica Stir-Fry Dishes

Ingredients:

• Beef 250 gr
• Brassica 700 gr (approximately 1 head)
• Carrot 1/2
• Purple onion 1
• Green onion 3 stalks
• Cilantro a pinch
• Garlic 2 cloves
• Ginger 1/3
• Cornstarch 1 teaspoon
• Veggie oil 2 tablespoons
• Oyster sauce 3 teaspoons
• Sesame oil 1/3 teaspoon
• Soy sauce 2 tablespoons
• Common spices a pinch (seasoning salt/pepper/sugar)

Instructions:

• Prepare vegetables:
  • Separate and clean the brassica. Cut each stem into 3 sections and cut vertically into pieces about the length of a hand. Then, divide the stem and leaves separately so that the stem goes in first during cooking.
  • Remove the roots from the green onion, wash, and cut into finger-length pieces. Crush the white part of the onion, then cut it into small pomegranate-shaped pieces.
  • Peel the carrot, wash, and cut into thin round slices about 1/4 finger length.
  • Peel and crush the garlic and purple onion, wash, crush, and finely chop.
  • Scrape the ginger, wash, cut half of it into thin slices, and crush and finely chop the other half.
• Prepare and marinate the beef:
  • Clean the beef and let it drain. Then cut the beef into very thin slices.
  • Marinate the sliced beef with a mixture of: 1 teaspoon garlic, crushed green onion and chopped ginger, 1 tablespoon finely chopped purple onion, 1 tablespoon vegetable oil, 1 tablespoon oyster sauce, 1/2 teaspoon ground pepper. Mix the mixture well for the meat to absorb the spices.
  • To avoid excess water when stir-frying the beef, add 1 teaspoon cornstarch to the mixture and mix well.
• Prepare the stir-fry sauce:
  • Into a bowl, add 2 tablespoons of soy sauce, 1/2 teaspoon seasoning salt, 1/2 teaspoon sugar, 1 tablespoon oyster sauce, 1/3 teaspoon sesame oil, 1/2 teaspoon ground pepper. Then mix the spice mixture well.
  • Add 1 tablespoon of vegetable oil to the pan on the stove and wait for the oil to heat. Add the mixture of purple onion, garlic, and remaining chopped ginger to stir-fry until fragrant. Add the stem part of the brassica first and lightly stir, then add carrots, 2 tablespoons of water and stir the mixture.
• Stir-fry the vegetables:
  • Stir-fry evenly over high heat until the brassica stems and carrots are cooked to a certain extent. Then add the leafy part of the brassica and the prepared sauce mixture and stir the mixture evenly.
  • After the mixture is cooked, add the chopped green onion, turn off the heat, and transfer to a plate. At this point, you only put the brassica on the plate and save the carrots for later to stir-fry with the beef!
• Stir-fry the beef:
  • Add 1 teaspoon of vegetable oil to the pan on the stove, add the marinated beef and stir-fry quickly over high heat. Then add the stir-fried brassica water and gently stir. Next, add the stir-fried carrots separately and gently stir. Then turn off the heat and transfer to a plate.
  • Add a little cilantro and ground pepper on the surface of the mixture and it's done.

Ingredients:

• 200g Brassica
• 2 Cat mushrooms
• 2 sprigs of Coriander
• 2 tablespoons Cooking oil
• Common spices: A pinch (Seasoning salt/ Salt/ Ground pepper)

Instructions:

• Prepare the ingredients:
  • Take the Brassica, remove the stems, separate the leaves, and soak them in diluted saltwater for 10 minutes to remove dust. Rinse with clean water, drain, and cut into bite-sized pieces.
  • Soak the Cat mushrooms in water for 45-60 minutes until soft. Drain the water, cut the mushrooms into thin strips. Remove the roots of the coriander, wash, and cut into pieces.
• Sauté the Cat mushrooms:
  • Heat a pan with 2 tablespoons of cooking oil over medium heat. When the oil is hot, add the sliced Cat mushrooms, 50ml of water, 1 teaspoon of seasoning salt, and 1 teaspoon of ground pepper. Sauté for 3 minutes.
• Sauté Brassica with Cat mushrooms:
  • Then, add the remaining 200g of cut Brassica into the pan, stir-fry for 3-5 minutes until all the ingredients are cooked. Season to taste, turn off the heat, and transfer to a plate.

Ingredients:

• 500g Brassica
• 5 cloves Garlic
• 2 sprigs of Green Onion
• 1 tablespoon Cooking oil
• A pinch of Salt/ Seasoning salt

Instructions:

• Prepare the ingredients:
  • Separate the leaves of Brassica after purchase, soak them in diluted saltwater, then wash them thoroughly. Cut Brassica into bite-sized pieces.
  • Peel, wash, crush, and finely chop the garlic. Wash the green onion, cut into pieces.
• Sauté Brassica with Garlic:
  • Heat the pan, add 1 tablespoon of cooking oil when hot.
  • Then add the crushed garlic to sauté until fragrant, then add Brassica and stir-fry over high heat. Season with 1 teaspoon of seasoning salt, 1 teaspoon of salt, stir for 2 minutes until Brassica is cooked and well-seasoned.
  • Finally, sprinkle the cut green onion, turn off the heat, and transfer the Garlic-infused Brassica Stir-Fry to a plate.
  • Garlic-infused Brassica Stir-Fry with the aroma of garlic combined with the sweetness of Brassica is truly wonderful.

Ingredients:

• Fresh Squid
• Brassica
• Carrot
• Corn kernels
• Chili sauce or satay
• Spring onions
• Cooking oil
• Salt
• Seasoning salt
• Ground pepper
• Fish sauce
• Garlic
• Onion

Instructions:

• Prepare the ingredients:
  • Rinse the squid with diluted ginger saltwater, remove the squid pouch.
  • Cut the squid into round circles or scale-shaped slices, then cut into pieces.
  • Marinate the squid with a bit of seasoning salt, salt, and mix well for about 15 minutes. (You can also marinate with a bit of satay for a beautiful color)
  • Wash the carrot, peel, and julienne.
  • Wash the Brassica, remove some leaves, and cut diagonally.
  • Rinse the corn kernels, cut them in half, and drain.
• Sauté Brassica and ingredients:
  • Heat the cooking oil in a pan, then add garlic and onion to sauté until fragrant, then add the squid and stir-fry until cooked, then transfer to a bowl.
  • Use the same pan to stir-fry the carrot and corn kernels. Add a bit of salt, fish sauce, chili sauce, and stir for a rich flavor.
  • Sauté until cooked, then add the Brassica and stir-fry together. Stir for another 3 minutes, then add the squid and quickly stir until the ingredients blend well. Adjust the seasoning to taste and turn off the heat.

Ingredients:

• ½ head of Brassica
• ½ tomato
• Green onions
• Shallots
• Seasonings: Seasoning salt, fish sauce, bouillon powder, pepper
• Cooking oil

Instructions:

• Prepare ingredients:
  • For Brassica, follow the preparation steps as instructed above. Then, cut Brassica into bite-sized pieces, about 5cm each.
  • Wash tomatoes, slice half, and dice the other half.
• Sauté vegetables:
  • Place a deep pan on the stove, add cooking oil and heat it up. Add minced shallots to sauté until fragrant. Next, add a few tomato slices to stir-fry. When the tomatoes are tender, add a pinch of salt to soften and color the dish.
  • Then, add the tomato wedges and Brassica to stir evenly over high heat, season with spices to taste.
  • Once Brassica is cooked, add green onions, turn off the heat. To enhance the flavor, sprinkle a bit of black pepper. Serve and enjoy!

Ingredients:

• Brassica 300g
• Carrot 1
• Beef balls 10 pieces
• Ginger 5g
• Salt 2g
• Oyster sauce 20g
• Green onions 1 stalk
• Cooking oil 30ml
• Seasoning powder

Instructions:

• Prepare ingredients:
  • If using frozen beef balls, thaw them in water and cut into bite-sized pieces.
  • Separate Brassica leaves, soak in lightly salted water for a few minutes, then wash and cut into large pieces.
  • Clean and thinly slice the carrot.
• Sauté ingredients:
  • Heat 30ml of cooking oil, add finely sliced ginger and stir well until fragrant. Then, add sliced carrots and sauté.
  • Next, add Brassica and sauté for 1 minute. Then add the beef balls. Pour in half or a cup of water, as desired. Season with 20g oyster sauce, 2g salt, and 1g seasoning powder.
  • Bring to a boil for about 5 minutes until the water is slightly reduced. Sprinkle with chopped green onions, then turn off the heat.

Ingredients:

• Brassica 250g (1/2 head)
• Chicken drumstick mushrooms 150g (3 pieces)
• Bell pepper 1/2
• Carrot 150g (1 piece)
• Scallion 1 stalk
• Cooking oil 2 tablespoons
• Vegetarian seasoning powder 1 teaspoon
• Soy sauce 2 tablespoons
• Salt a pinch

Instructions:

• Prepare ingredients:
  • Soak chicken drumstick mushrooms in diluted saltwater for 3-5 minutes, then wash and cut into bite-sized pieces, discarding the stems.
  • Clean and cut the bell pepper into thin slices. Peel and wash the carrot, then cut it into slices or shapes of your choice. Wash and diagonally cut the scallion.
• Sauté mushrooms:
  • Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the sliced scallion and sauté until fragrant.
  • Add the chicken drumstick mushrooms and sliced carrot to the pan and sauté for 3 minutes. Season with 1/2 teaspoon of salt, 1/2 teaspoon of vegetarian seasoning powder, and 2 tablespoons of soy sauce. Stir well and cook for an additional 5-7 minutes.
• Sauté Brassica with mushrooms:
  • After sautéing the mushrooms, add the sliced Brassica, bell pepper, 1 tablespoon of soy sauce, and 1/2 teaspoon of vegetarian seasoning powder. Stir well and cook for another 5-7 minutes until all ingredients are cooked. Adjust the seasoning to taste, then turn off the heat and transfer to a plate.

Nguyên liệu:

• Cải thảo 300 gr
• Tôm tươi 200 gr
• Tỏi 3 tép
• Hành lá 2 nhánh
• Dầu hào 1/2 muỗng canh
• Dầu ăn 1 muỗng canh
• Gia vị thông dụng 1 ít(muối/ hạt nêm/ bột ngọt/ tiêu xay)

Cách làm:

• Sơ chế và ướp tôm:
  • Tôm mua về bạn bỏ đầu, bóc bỏ vỏ, chỉ tôm và rửa sạch.
  • Ướp tôm với 1 muỗng cà phê hạt nêm, 1/4 muỗng cà phê muối, 1/2 muỗng cà phê bột ngọt, 1 muỗng cà phê tiêu. Để khoảng 30 phút cho tôm thấm gia vị.
• Sơ chế các nguyên liệu khác:
  • Cải thảo tách lấy từng bẹ lá rồi rửa sạch, để ráo và cắt khúc vừa ăn.
    
  • Tỏi bóc vỏ và đập dập. Hành lá rửa sạch và cắt nhỏ.
• Xào tôm với cải thảo:
  • Bắc chảo lên bếp, cho vào chảo 1 muỗng canh dầu ăn. Khi dầu nóng thì cho tỏi vào phi thơm.
  • Khi tỏi đã vàng thơm, bạn tiếp tục cho hết tôm đã ướp vào, xào trên lửa vừa khoảng 2 phút cho tôm săn lại.
  • Kế đến, cho cải cải thảo và 1/2 muỗng canh dầu hào vào xào chung thêm khoảng 2 phút nữa.
  • Cuối cùng bạn cho hành lá cắt nhỏ vào, đảo đều lại 1 lần nữa rồi nêm nếm lại gia vị cho vừa ăn và tắt bếp.
  • Bày món ăn ra dĩa, rắc thêm chút tiêu xay cho dậy mùi thơm là có thể thưởng thức ngay.

Nguyên liệu:

• Cải thảo 400 Gr
• Đậu hũ
• Nước tương 1 Muỗng canh
• Hắc xì dầu 1/2 Muỗng canh
• Dầu ăn 2 Muỗng canh
• Hoa hồi 1 Cái
• Muối1/3 Muỗng cà phê
• Hành boa rô 5 Gr
• Gừng5 Gr

Cách làm:

• Sơ chế nguyên liệu:
  • Cải thảo đem chẻ nhỏ ra rồi rửa sạch, giữ ráo nước. Hành boa rô và gừng thái lát nhỏ.
  • Dậu hũ rửa sạch, cắt miếng nhỏ, đem chiên vàng 2 mặt xếp lên đĩa có giấy để thấm bớt dầu thừa.
• Xào nguyên liệu:
  • Xào thơm gừng, hành boa rô và hoa hồi với 2 muỗng canh dầu ăn, cho cải thảo vào đảo nhanh tay.
  • Sau đó thêm đậu hũ chiên vào. Nêm 1 muỗng canh nước tương, 1/2 muỗng canh hắc xì dầu, 1/3 muỗng cà phê muối.
  • Sau đó đổ vào nửa chén nước lọc, đun sôi kết hợp với đảo đều cho cải thảo chín dịu xuống là hoàn thành.
  • Múc ra đĩa và thưởng thức cùng với cơm trắng ngon hết ý.

Ingredients:

• 300g Brassica Thistle
• 2 Shiitake Mushrooms
• 2 Cloves of Garlic
• 3 Dried Chili Peppers
• 3 tablespoons Cooking Oil
• 1/2 teaspoon Vinegar
• Sugar to taste
• 1/4 teaspoon Salt
• 1 tablespoon Dried Shrimp Floss

Instructions:

• Prepare the ingredients:
  • Trim and wash the Brassica Thistle, cut into bite-sized pieces.
  • Soak and wash the Shiitake Mushrooms, squeeze out excess water, and slice thinly.
  • Slice garlic, and finely chop the dried chili peppers.
• Sauté the ingredients:
  • Heat a pan with cooking oil, sauté garlic and chili peppers until fragrant (about 30 seconds).
  • Add dried shrimp floss and shiitake mushrooms, stir-fry for 1 minute, then add Brassica Thistle and stir-fry for an additional 2 minutes until cooked through.
  • Season with 1/2 tablespoon vinegar, sugar to taste, 1/4 teaspoon salt, mix well for another 1-2 minutes, then turn off the heat.
  • Serve the sautéed Brassica with mushrooms on a plate and enjoy with hot rice.