Chinese Garlic Broccoli (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium heads of broccoli
02 -
2 tablespoons neutral oil
03 -
1.5 tablespoons garlic, minced
04 -
½ teaspoon chili flakes
→ For Stir-Fry Sauce
05 -
2 tablespoons oyster sauce
06 -
1.5 tablespoons soy sauce
07 -
1 teaspoon dark soy sauce
08 -
1 tablespoon Shaoxing wine
09 -
1 teaspoon rice wine vinegar
10 -
1.5 teaspoons sugar
11 -
¼ teaspoon white pepper
12 -
1 teaspoon sesame oil
13 -
¼ cup chicken stock
14 -
2 teaspoons cornstarch
# Instructions:
01 -
Bring large pot of water to boil, then reduce heat so water is not rapidly boiling. Put broccoli head crown side down for 2 minutes. Remove with tongs and submerge in ice cold water
02 -
Once broccoli is cold, shake off excess water and cut into florets. Drain water well to prevent diluting the sauce
03 -
Mix all stir-fry sauce ingredients together in a bowl
04 -
Heat oil in large skillet or wok. Add minced garlic and chili flakes. Sauté for 30 seconds until fragrant
05 -
Add well-drained broccoli florets to the wok. Stir fry for another 30 seconds
06 -
Pour stir-fry sauce around edges of wok so it hits the hot pan directly. Toss everything well and cook until sauce has thickened slightly
07 -
Serve broccoli with garlic sauce spooned over. Optionally sprinkle with toasted sesame seeds
# Notes:
01 -
Broccoli should remain vibrant green with a slight crunch
02 -
Thoroughly drain broccoli to prevent diluting the sauce
03 -
For a vegetarian version, use vegetable stock instead of chicken stock