STIR-FRY BROCCOLI WITH GARLIC
When it comes to broccoli, this is the first time you’ve had it this way. A broccoli stir-fry is one of the best examples of Chinese cuisine’s ability to make veggies taste fantastic.
The fact of the matter is, we don’t want to brag about ourselves too much here, but it’s just a fact of life. Serve over rice with any other type of stir-fry, seared chicken breast, or soy-glazed fish for a delicious side dish. Yum.
For Thanksgiving and Christmas feasts, we’ve served garlicky broccoli stir-fry.
In the old days, when his family owned a takeout restaurant, my grandmother would make it just the way they did it.
Here’s how she made it!
- 4 cups of broccoli florets
- 1 tbsp. of cornstarch
- 2 tbsp. of water
- 5 cloves of garlic
- 1 tbsp. of oil
- 1 tbsp. of shaoxing wine
- ½ cup of chicken stock
- 1 tsp. of salt
- 1/8 tsp. of white pepper
- ½ tsp. of sesame oil
- Set aside the broccoli for later. Cornstarch can be dissolved in water with a spoon in a slurry. Slice the garlic.
- When the water in your wok reaches a rolling boil, add the broccoli and cook for 2 minutes. To stop the cooking process, rinse the broccoli under cold water after blanching for one minute.
- Toss the wok in the hot oil. In a wok that has been preheated, add olive oil, garlic, and broccoli. Pour in the chicken stock after stirring for a minute. The high heat should make it easy to bring the mixture to a boil quickly.
- Taste and adjust the seasonings with the sesame oil and salt and pepper, if desired. Keep an eye on your cornstarch slurry since the water begins to separate after a while. Cook and thicken the sauce, adding the remaining slurry halfway through. If the slurry isn’t thick enough, simply add more. Plate and serve right away!!