Broccoli With Garlic Sauce

There can’t be a tastier way to eat broccoli. Tender yet crisp broccoli florets tossed in a savory fragrant garlic loaded sauce. If you already have basic pantry sauces used commonly for Chinese cooking then this amazing side dish is just 15 minutes away.

Broccoli can be tasty and appealing as a standalone veggie in a dish. Yes!! you read it right. This Broccoli with garlic sauce recipe will change your perception of this veggie. Asian Garlic sauce is made with soy sauce, oyster sauce, Shaoxing wine, rice wine vinegar, sugar, red pepper flakes and tons of fresh garlic makes broccoli taste so much better, that even a broccoli hater would ask for seconds.

The only other way my family would eat broccoli is roasting in an air fryer, the charred bit of Air fryer broccoli is just amazing.

I love this recipe because

If you are regular into making Asian sauce, then you must have all the sauces in your pantry. With just pantry staples it’s a breeze to make.
Broccoli as a vegetable is not very popular. But the fragrant garlic sauce makes the veggies likable even with kids.
It takes less than 15 minutes to make. You can also partly meal prep and make it in even less time.
This can be served as a side dish with many Asian main dishes.

Ingredients You Need

Broccoli – Bright green fresh broccoli
Garlic- Fresh garlic for the best flavor, minced.
Soy sauce – We are using both regular soy sauce and dark soy sauce. Dark soy sauce has a deeper flavor and gives a rich dark color. You can substitute dark soy sauce with regular soy sauce.
Oyster sauce – Very common sauce used in Asian stir-fries for umami. For the vegan version, you can use mushroom oyster sauce.
Shaoxing wine – Other common ingredients, mostly available in Asian grocery stores.
Rice vinegar
Red pepper flakes & white pepper – for heat
Sugar- To balance all the salty sauces.
Cornstarch – to thicken the sauce.

Choose Fresh Broccoli

If the broccoli is not fresh, garlic sauce is not just enough to salvage the dish. I am going to share some great tips for choosing the best broccoli.

Fresh broccoli is vibrant green in color with tight compact florets.
If the florets look yellow, discolored, or has a funky smell, then that is not fresh. Fresh broccoli doesn’t have a strong smell.
The bottom of the stem needs to be white and firm. If it’s yellow and when you press with your finger it feels soft then avoid it.

Instruction to make Broccoli Stir Fry With Garlic Sauce

To blanch broccoli or not

Blanching is flash-cooking the vegetable. It cooks the veggie tender but will still have a crunch. I personally prefer blanching broccoli to get rid of any dirt and impurities. It also reduces the grassy taste to a certain extent. I find it easier to blanch whole head of broccoli then cut them into florets.

Measure all the sauces , mix in a bowl, and keep ready.

Heat oil in a wok or wide skillet. Stir fry minced garlic and red pepper flakes for 30 seconds. Quickly toss in the broccoli florets and cook on high heat for just 30 seconds to get a little char. (not more than that else broccoli will overcook)

Keeping the heat high, add the stirfry sauce and toss everything on high heat for another minute and let the sauce thicken. And it’s ready to serve!!

Recipe Tips For Best Result

Fresh broccoli is a must. Refer all the tips that I have shared above in the post to pick best broccoli.
Unlike other veggies, broccoli doesn’t taste great when overcooked and mushy. It should have a crunch to it. At the end of the cooking the florets should still look green and vibrant.
After blanching drain florets well, else the remaining water will get into the sauce and dilute.
It’s best to measure all the sauces instead of eyeballing it.
Like other stir-fries, the recipe move quick. Mise-en-place will be helpful.

Can I Use Frozen Broccoli?

While I always prefer fresh broccoli, using frozen broccoli will cut short your prep time as they are already blanched before frozen. No need to thaw the florets, directly add them to the skillet and cook until it is thawed completely. Towards the end add stir fry sauce and finish of the dish.

Storing Leftovers

Leftovers can be stored for 3-4 days in an airtight container. You can also make the sauce in advance and keep refrigerated for up to a week. Blanch broccoli a couple of days in advance and keep it ready.

Serving

I love to serve this broccoli on top of hot rice with a fried egg and spoon over the garlic sauce. This also goes well as a side dish and pairs well with many main dishes.