Description
Try Our Broccoli in Garlic Sauce Recipe, a tasty, healthy choice that adds a burst of flavor to your meals!
Ingredients
Scale
- 1 pound Broccoli, cut into florets
- 1 teaspoon Dark Soy Sauce
- 2 tablespoons Regular Soy Sauce
- 1½ teaspoons Rice Wine Vinegar
- 2 teaspoons Sugar
- 3/4 cup Hot Chicken or Vegetable Stock (choose vegetable stock for a vegetarian variant)
- ½ teaspoon Sesame Oil
- 1/8 teaspoon Ground White Pepper
- 2 tablespoons Vegetable Oil
- 4 cloves (about 1 tablespoon) Minced Garlic
- 1 tablespoon Shaoxing Wine
- 1 1/2 tablespoons Cornstarch (combine with 1½ tablespoons water to form a slurry)
- 1 teaspoon Homemade Chili Oil (optional, for an extra kick)
Instructions
- Cleanse the broccoli and set it aside. In a separate bowl, blend the soy sauces, rice wine vinegar, sugar, stock, sesame oil, and white pepper.
- Set your wok to high heat. Introduce the vegetable oil, followed by the garlic and broccoli. Ensure a quick stir-fry to keep the garlic from getting too brown.
- After a brief 15 seconds, drizzle the Shaoxing wine around the perimeter of the wok. Stir well and introduce the previously prepared sauce. Once it begins to boil, gradually add the cornstarch slurry.
- Depending on your preference for the broccoli’s texture, you might want to let it simmer a tad longer before adding the slurry. Ensure continuous stirring as the sauce begins to thicken. Adjust the consistency of the sauce with the slurry as needed. For those who enjoy a hint of spice, mix in the chili oil.
Notes
- Ensure the broccoli remains crisp and not overly cooked.
- If garlic isn’t your favorite, feel free to lessen its amount.
- I find the soy sauce provides ample flavor, but if you prefer, season with additional salt.
- Continuously stir the sauce after introducing the cornstarch slurry to prevent any lumps.
Nutrition
- Serving Size: 4
- Calories: 150kcal
- Sugar: 5g
- Sodium: 801mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g