Garlic Broccoli Recipe

Prep broccoli

Trim the stems and cut the broccoli into even, bite-sized florets so they cook uniformly (about 4 cups total).

Bring water to a boil

In a large pot, bring 8 cups of water to a rolling boil. Add 1 tsp kosher salt to the water to season and raise the boiling point slightly.

Blanch

Carefully add the broccoli florets to the boiling water and cook uncovered for 45–75 seconds, until the broccoli turns bright green and is just becoming tender (tender-crisp). Do not overcook.

Shock in ice bath

Immediately transfer the blanched broccoli to a large bowl of ice and cold water (about 4 cups ice) to stop the cooking. Leave in the ice bath for 1–2 minutes to set color and texture.

Drain and dry

Drain the broccoli thoroughly in a colander and pat dry with clean kitchen towels or paper towels. Remove as much surface moisture as possible so the sauce will cling.

Make sauce mixture

In a small bowl, combine 1.5 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp sugar, and 3 tbs stock (or water). Stir to dissolve the sugar.

Prepare cornstarch slurry

In a separate small bowl, whisk 1 tsp cornstarch with 2 tbs cold water until fully dissolved and smooth. Set aside.

Heat oil and garlic

Heat a wok or large skillet over medium-high heat until very hot. Add 2 tbs neutral oil and swirl to coat. Add the 4 minced garlic cloves and stir constantly for 10–20 seconds until aromatic but not browned (watch closely to prevent burning).

Add sauce to wok

Pour the prepared sauce mixture into the wok with the garlic. Let it come to a gentle simmer so the flavors combine, about 10–20 seconds.

Thicken sauce

Give the cornstarch slurry a quick re-stir and pour it into the simmering sauce. Stir constantly until the sauce thickens and becomes glossy, about 20–30 seconds. If sauce becomes too thick, add up to 1 tbs water or stock to loosen it slightly.

Season and finish sauce

Stir in 0.5 tsp sesame oil and 0.125 tsp white pepper. Taste and adjust seasoning — add a pinch more sugar or 0.5 tsp soy if you prefer a slightly sweeter or saltier finish.

Combine broccoli and sauce

Add the drained, cooled broccoli to the wok with the finished sauce. Toss or stir-fry quickly for 30–45 seconds so each floret is evenly coated and heated through. Keep the heat high but toss continuously to prevent steaming and to maintain crisp-tender texture.

Plate and garnish

Transfer the garlic broccoli to a serving plate. Sprinkle 1 tsp toasted sesame seeds and 2 tbs thinly sliced scallion greens evenly over the top. If using, finish with 0.25 tsp crushed red pepper flakes for a touch of heat.

Serve immediately while hot as a dim sum small eat or side dish.