5 from 100 votes
Takeout Style Broccoli with Garlic Sauce
This stir-fried broccoli dish replicates takeout flavors with a savory garlic sauce balancing soy sauces, rice wine vinegar, and chicken stock. It features tender but crisp broccoli florets coated in a glossy sauce thickened by a cornstarch slurry. Aromatic garlic and optional chili oil add depth and a slight heat, making it a versatile vegetable side or light main.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Calories:
150 kcal
Course:
Side Dish
Cuisine:
Chinese
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 150
% 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.