Pairs well with Broccoli with Garlic Sauce
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Broccoli with Garlic Sauce
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A classic Chinese American style broccoli stir-fry with a savory garlic sauce, perfect as a guilt-free vegetable main or side dish served with rice.
00:10:00 total
Serves 3
easy
Main Various
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Ingredients
- broccoli florets - 2 heads (2 heads, cut into bite-sized pieces)
- garlic cloves - 4 cloves (finely chopped, 4 cloves (up to 8 cloves if you like more garlic))
- ginger - 2 teaspoons (grated, about 2 teaspoons)
- green onions - 2 (thinly sliced, 2 green onions (white and green parts separated))
- mild red chili - 0.5 chili (thinly sliced, about half chili (optional, can substitute with bell pepper or carrot))
- soy sauce - 1 tablespoon (for sauce)
- oyster sauce - 1.5 tablespoons (for sauce)
- dark soy sauce - 0.5 teaspoon (for sauce)
- sugar - 1 tablespoon (for sauce)
- Shaoxing cooking wine - 1 tablespoon (for sauce)
- chicken bouillon powder - 1 teaspoon (for sauce)
- vinegar - 1 teaspoon (for sauce)
- white pepper - 1/8 teaspoon (for sauce)
- water - 0.5 cup (for sauce)
- cornstarch - 1.5 tablespoons (for sauce, 1.5 tablespoons (adjust for desired thickness))
- oil - 2 tablespoons (for stir-frying, about 2 tablespoons)
- toasted sesame oil - 1 teaspoon (for finishing, 1 teaspoon)
- salt - pinch (for blanching broccoli)
Instructions
- Prepare Vegetables: Cut 2 heads of broccoli into bite-sized florets. Finely chop 4 cloves of garlic. Grate about 2 teaspoons of ginger. Thinly slice 2 green onions, separating white and green parts. Thinly slice half a mild red chili (optional).
- Make the Sauce: In a small container, combine 1 tbsp soy sauce, 1.5 tbsp oyster sauce, 0.5 tsp dark soy sauce, 1 tbsp sugar, 1 tbsp Shaoxing cooking wine, 1 tsp chicken bouillon powder, 1 tsp vinegar, 1/8 tsp white pepper, 0.5 cup water, and 1.5 tbsp cornstarch. Mix well. Adjust cornstarch amount for desired sauce thickness.
- Blanch Broccoli: Bring a pot of water to boil with a pinch of salt. Add broccoli florets and blanch for about 1 minute until crisp-tender. Immediately transfer broccoli to ice-cold water to stop cooking and preserve vibrant green color. Drain and set aside.
- Stir-fry Aromatics: Heat 2 tablespoons oil in a large wok or pan over medium-high heat. Add garlic, ginger, and white parts of green onions. Sauté for about 30 seconds until fragrant and garlic starts to brown.
- Cook Broccoli: Add the drained broccoli to the wok and stir-fry for about 1 minute, coating the broccoli with the aromatic oil.
- Add Sauce and Finish: Stir the sauce mixture again and pour it into the wok. Toast and stir everything together for 2 to 3 minutes or until the sauce thickens nicely. Turn off heat, add 1 teaspoon toasted sesame oil, green parts of green onions, and sliced red chili. Mix well.
- Serve: Serve the broccoli with garlic sauce hot, ideally with steamed rice.
