Broccoli with garlic sauce

The garlic sauce is salty, savory, and garlicky enough for broccoli. Avoid cooking broccoli for too long. Broccoli needs to be green and still have a crunch to it.

Course Side Dish

Cuisine Chinese

Servings servings

Calories 209kcal

Author Subhasmita

Ingredients

2 medium head of broccoli
2 tablespoon neutral oil
1.5 tablespoon garlic
½ teaspoon chili flake

For Stir-Fry Sauce

2 tablespoons oyster sauce
1.5 tablespoons soy sauce
1 teaspoon dark soy
1 tablespoon shaoxing wine
1 teaspoon Rice wine vinegar
1.5 teaspoon sugar
¼ teaspoon white pepper
1 teaspoon sesame oil
¼ cup chicken stock
2 teaspoons cornstarch

Instructions

Bring a large pot of water to boil, reduce heat so that the water is not rolling boiling. Put the head of broccoli ( one by one) crown side down, let it sit for 2 minute, with the help of kitchen tong remove the broccoli head and submerge into ice cold water.
Broccoli should look vibrant green in color with tender yet crunchy stem.
Once the broccoli is cold, shake off excess water and cut into florets. (drain water well from the florets otherwise the excess water will dilute the sauce)
Mix all the ingredients for Garlic sauce.
Heat oil in a large skillet or wok. Add minced garlic and chilli pepper flakes. Saute for 30 seconds until fragrant.
Add well-drained broccoli florets to the wok, stir fry for another 30 seconds.
Slowly pour the stir fry sauce around the edges of the wok ( the sauce will hit the hot pan directly and cook). Toss everything well and cook until the sauce has thickened a bit.
Serve broccoli with garlic sauce spooned over. If you like sprinkle toasted sesame seeds on top.

Video

Notes

Try not to overcook the broccoli, it should still look green with a little crunch to it.

Nutrition