Takeout Style Broccoli with Garlic Sauce
User Reviews
5
Takeout Style Broccoli with Garlic Sauce
Description
Takeout Style Broccoli with Garlic Sauce combines fresh broccoli florets stir-fried quickly with minced garlic to preserve bright flavors and crunch. A sauce made from dark and regular soy sauces, rice wine vinegar, sugar, chicken or vegetable stock, sesame oil, and white pepper creates a savory, tangy base. Shaoxing wine added during cooking enhances aroma and complexity. The sauce is thickened with cornstarch mixed with water, giving it a glossy coating that clings to the broccoli.
The garlic is cooked gently at first to avoid burning, providing a fragrant foundation. The broccoli is cooked to maintain a tender-crisp texture, which can be adjusted by cooking time before adding the slurry. Optional chili oil introduces a spicy hint according to preference. The dish exemplifies the balance of textures and flavors typical in Chinese vegetable preparations.
This broccoli pairs well with rice or noodles and complements other Chinese-style dishes. It offers a flavorful vegetable option that mimics restaurant takeout, using accessible ingredients and a straightforward method for home cooking.
Ingredients
- 1 pound broccoli (cut into florets)
- 1 teaspoon dark soy sauce
- 2 tablespoons soy sauce
- 1½ teaspoons rice wine vinegar
- 2 teaspoons sugar
- 3/4 cup chicken stock to keep the dish vegetarian, hot, or vegetable stock
- ½ teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- 2 tablespoons vegetable oil
- 4 cloves garlic about a tablespoon, minced
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons cornstarch (mixed with 1½ tablespoons water)
- 1 teaspoon Chili oil optional, homemade
Instructions
- Wash the broccoli thoroughly and set aside. Mix the soy sauces, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper, and set aside.
- Heat the wok over high heat. Add the vegetable oil, garlic, and broccoli and quickly stir-fry so the garlic doesn’t burn.
- Stir fry for 15 seconds, and add the Shaoxing rice wine around the perimeter of the wok. Give everything a quick stir and add in the sauce mixture. Let the sauce come to a boil, and mix the cornstarch and water together to make a slurry. You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer.
- You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer, add the cornstarch slurry slowly while stirring the broccoli and sauce constantly. Let the sauce cook and thicken until it coats the back of a spoon. If you like a thick sauce, add more cornstarch and water. If you like your sauce thinner, add less cornstarch and water. If you’d like, stir in the chili oil at this point. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Sodium | 801mg | 33% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 102.1mg | 113% |
| Calcium | 59mg | 6% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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