*broccoli With Garlic Sauce Recipe

Prepare broccoli

Trim broccoli stems and cut into bite-sized florets so pieces are uniform in size (about 1 to 1½ inches). Measure about 4 cups loosely packed florets.

Blanch

Bring 1.5 liters of water and 1 tsp salt to a rolling boil in a large pot. Add broccoli florets and cook uncovered for 1½ to 2 minutes until bright green and just tender-crisp.

Shock

Immediately transfer broccoli with a slotted spoon to a bowl of 3 cups ice water to stop cooking. Leave for 1–2 minutes until thoroughly cooled, then drain and set aside on a paper towel to remove excess water.

Mince garlic

Peel and finely mince 6 garlic cloves (or use a garlic press). Measure and mince ginger if not already prepared.

Make slurry

In a small bowl, whisk 1 tsp cornstarch with 1 tbsp cold water until smooth; set aside.

Combine sauce base

In a small mixing bowl, combine 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp light brown sugar, 1/2 cup chicken or vegetable stock, 1/2 tsp sesame oil, 1/4 tsp crushed red pepper flakes, and 1/4 tsp ground black pepper. Taste briefly and adjust sweetness or salt if needed (remember soy and oyster sauces are salty).

Sauté garlic

Heat 2 tbsp vegetable oil in a large skillet or wok over medium heat until shimmering. Add the 6 minced garlic cloves and 1 tsp minced ginger and sauté for 20–30 seconds until fragrant and just starting to turn golden (do not burn).

Finish sauce

Carefully pour the combined sauce base into the skillet with the garlic. Bring to a gentle simmer. Stir the cornstarch slurry once more and slowly whisk it into the simmering sauce. Continue to simmer for 1–2 minutes until sauce thickens to coat the back of a spoon.

Adjust consistency

If sauce becomes too thick, add up to 1–2 tbsp stock or water to reach desired consistency. If too thin, simmer an additional 30–60 seconds. Remove from heat and stir in 1/2 tsp sesame oil for finish.

Add the drained broccoli to the skillet with the garlic sauce (or transfer sauce to the pot with broccoli). Toss gently to coat all florets evenly, using tongs or two large spoons. Warm together for 30–60 seconds so broccoli is heated through and fully glazed. Taste and adjust seasoning with a pinch of salt or extra soy sauce if desired.

Transfer to a serving plate. Sprinkle with toasted sesame seeds and thinly sliced green onions if using. Serve immediately as a side dish with rice or as part of a larger meal.