Garlicky Broccoli Stir-Fry
User Reviews
5
Garlicky Broccoli Stir-Fry
Description
This stir-fry begins by blanching broccoli briefly in boiling water, then shocking it in cold water to preserve color and crispness. Meanwhile, a slurry of cornstarch and water is prepared to thicken the sauce later. In a very hot wok, oil is heated before adding minced garlic, broccoli, and Shaoxing wine, which contributes a subtle fragrant depth.
Chicken stock is added to the wok and brought to a boil, cooking the broccoli fully in the flavorful liquid. Salt, white pepper, and sesame oil season the dish, and cornstarch slurry is incorporated slowly to thicken the sauce until it coats the vegetables. The result is broccoli that retains some crispness with a glossy, savory sauce balanced by garlic aroma and a hint of sesame.
The recipe notes that blanching speeds cooking and produces a clean sauce flavor but can be skipped by steaming the broccoli in stock with a lid, adjusting liquid amounts accordingly and cooking longer to reach desired tenderness.
Ingredients
- 4 cups broccoli florets
- 1 tablespoon cornstarch
- 2 tablespoons water
- 5 cloves garlic
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon Shaoxing wine
- ½ cup chicken stock
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- ½ teaspoon sesame oil
Instructions
- Wash the broccoli and set aside. Make a slurry by mixing the cornstarch into the water and use a spoon to stir until completely dissolved. Mince the garlic.
- Bring about 6 cups of water to a boil in your wok and add the broccoli. Blanch for a minute, drain, and put the broccoli into cold water to stop the cooking process.
- Heat the wok over high heat. Once the wok is very hot, add the oil, garlic, broccoli, and wine. Stir fry for a minute and pour in the chicken stock. Let the mixture come to a boil, which should be quick since the heat is so high.
- Add salt, white pepper, and sesame oil and give it another quick stir. Now make sure your cornstarch slurry is still well-mixed as the water tends to separate after some time. Stir in half of the slurry and let the sauce cook and thicken until it coats the back of a spoon. Add more slurry if it’s not thick enough. Plate and serve hot!
Notes
- Blanching broccoli before stir-frying ensures faster cooking and a cleaner sauce flavor but is optional.
- If skipping blanching, steam broccoli in the covered wok with extra stock or water until crisp-tender.
- Use fresh minced garlic for optimal flavor in the stir-fry.
- Prepare the cornstarch slurry fresh before adding as it can separate over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 622mg | 26% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 82.3mg | 91% |
| Calcium | 50mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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