Broccoli with garlic sauce recipe
This Broccoli with garlic sauce is a Chinese takeout favorite! Tender broccoli tossed in garlic sauce. Simple ingredients, healthy, and fast!
Servings: 4 servings
Ingredients
- 15 oz broccoli about 1 large + 1 small crown of broccoli before trimming
- 1 oz garlic cloves 5 large, grated or crushed
- 1 cup chicken broth divided
- 3 tsp tapioca starch
- 1 tbsp avocado oil
- ¼ tsp coarse sea salt plus more to taste
- ¼ tsp Takii shiitake mushroom seasoning optional
- 1 tsp toasted sesame oil optional
Instructions
- Trim the broccoli to bite sizes. For larger florets, halve or quarter them. For stems, remove the outer tough part and dice to bite sizes. Keep them in similar size so they cook evenly. Rinse and set aside to drain well.
- Prepare the garlic. Set aside 2 bowls or measuring cups. Measure out 1 bowl with ½ cup stock for steaming and the other bowl with the remaining ½ cup stock mixed with starch to make a slurry to thicken the sauce.
- In a large saute pan, preheat it over medium heat until it feels warm. Add the oil, garlic, and a small pinch of salt. Quickly stir and statue until fragrant, about 10 seconds. Take care not to burn the garlic.
- Add the broccoli and turn heat up to medium-high. Keep tossing and stir frying for 1 minute, then pour in ½ cup of the stock. Immediately cover the pot with a lid and lower heat to medium to steam for 2 minutes.
- After steaming, the broccoli should be tender but still crisp and with some crunch. The color should be bright green. Stir the slurry mixture again before pouring it into the pan. Keep stirring and tossing until the sauce is slightly thickened but still quite moist and not overly reduced, about 30 seconds to 1 minute. Taste and adjust. Season with more salt and mushroom seasoning, if using.
- Turn off the heat. Transfer to a large serving plate and drizzle with toasted sesame oil, if using. Serve hot or warm.
Video
Notes
- Cut the florets and the stems to similar sizes so they cook evenly. For larger florets, halve or quarter them.
- Chicken stock has different salty levels. You can always season with more salt to taste after the dish is done.
- You can also use chicken bouillon or mushroom seasoning to replace salt. It’ll add more umami flavor and tastes more similar to takeout restaurants.
- Garlic is an important part of this dish. Use fresh garlic cloves and grate them yourself.
- Flavor - this dish tastes garlicky, light, crisp, flavorful. A great side dish that will go well with many things and is suitable all year round.
- To reheat - it tastes great cold. Or microwave on medium for 1 minute.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 432mg | Potassium: 376mg | Fiber: 3g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 97mg | Calcium: 65mg | Iron: 1mg