Broccoli In Garlic Sauce Recipe

Prep

Trim broccoli into medium bite-sized florets so pieces are uniform. Peel and julienne carrot if using.

Bring a large pot with 6 cups of water and 1/4 teaspoon salt to a vigorous boil over high heat.

Prepare an ice bath: fill a large bowl with 3 cups ice and cold water.

Blanch broccoli (and carrot) in the boiling water for 1 1/2 to 2 minutes until bright green and just tender-crisp. Do not overcook.

Immediately transfer vegetables to the ice bath to stop cooking, about 1 minute. Drain well and set aside on paper towels to remove excess water.

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar, and 1/4 cup water until sugar dissolves.

In a separate small cup, dissolve 1 teaspoon cornstarch in 1 tablespoon of the prepared sauce (or plain water) to make a slurry; set aside.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.

When the oil is shimmering, add the minced garlic and 1 teaspoon minced ginger. Stir-fry for 20–30 seconds until fragrant but not browned.

Add the blanched, drained broccoli (and carrot) to the pan and toss to coat in the garlic-ginger oil, about 1 minute.

Pour the prepared sauce into the pan and stir to combine. Bring sauce to a gentle simmer for 30 seconds.

Give the cornstarch slurry a quick stir and add it to the pan. Toss continuously; the sauce will thicken in 30–45 seconds and become glossy. If sauce becomes too thick, add up to 1–2 tablespoons water to reach desired consistency.

Stir in 1 teaspoon sesame oil, 1/4 teaspoon red pepper flakes if using, and season with 1/8 teaspoon black pepper and additional salt to taste (start with 1/8 teaspoon more if needed).

Remove from heat and transfer to a serving plate. Sprinkle with toasted sesame seeds if desired and serve immediately.