Broccoli With Garlic Sauce Recipe

Name: Mosa Asian Bistros Broccoli With Garlic Sauce Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 4 cups broccoli florets; 8 oz white button mushrooms; 0.5 cup carrot (optional, thinly sliced); 2 stalks green onions; 3 tbsp vegetable broth or water; 2 tbsp low-sodium soy sauce; 1 tbsp oyster sauce (or vegetarian mushroom sauce); 1 tsp granulated sugar; 0.5 tsp sesame oil; 1 tsp cornstarch; 4 cloves garlic; 1 tsp ginger (optional); 0.25 tsp red pepper flakes (optional); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 1 tbsp neutral oil (vegetable, canola, or peanut); 0 to taste additional oil for blanching (optional)

Inspired by Mosa Asian Bistro

Time30m

Serves3

broccoli, mushrooms, savory garlic sauce

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Ingredients

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Vegetables

4 cups broccoli florets

8 oz white button mushrooms

1/2 cup carrot (optional, thinly sliced)

2 stalks Green onions

Sauce

3 tbsp vegetable broth or water

2 tbsp low-sodium soy sauce

1 tbsp oyster sauce (or vegetarian mushroom sauce)

1 tsp granulated sugar

1/2 tsp Toasted sesame oil

1 tsp Cornstarch

Aromatics & Seasoning

4 cloves Garlic

1 tsp ginger (optional)

1/4 tsp red pepper flakes (optional)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Cooking Oils

1 tbsp neutral oil (vegetable, canola, or peanut)

0 to taste additional oil for blanching (optional)

Method

Prep

Prepare vegetables

Trim broccoli into bite-size florets (about 4 cups). Clean mushrooms with a damp towel and slice them 1/4-inch thick. If using carrot, peel and slice thinly. Slice green onions on a bias into 1-inch pieces, keeping whites and greens separate.

Mince aromatics

Peel and finely mince 4 garlic cloves. If using ginger, finely grate about 1 tsp.

Measure and combine sauce ingredients: in a small bowl whisk together 3 tbsp vegetable broth (or water), 2 tbsp soy sauce, 1 tbsp oyster (or mushroom) sauce, 1 tsp sugar, 1/2 tsp sesame oil, and 1 tsp cornstarch until smooth. Set aside.

Blanching (optional but recommended)

Bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch for 1 to 1 1/2 minutes until bright green and slightly tender. Using a slotted spoon, transfer broccoli immediately to a bowl of ice water to stop cooking. Drain and set aside. This step keeps broccoli vibrant and ensures even cooking with mushrooms.

Cooking

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

Add the white parts of the green onions (if included), minced garlic, and grated ginger. Stir-fry for 20–30 seconds until fragrant but not browned.

Add sliced mushrooms and cook, stirring frequently, for 3–4 minutes until they release liquid and begin to brown at the edges.

If you did not blanch the broccoli, add the raw broccoli and carrots now and stir-fry for 4–5 minutes until broccoli is tender-crisp. If you blanched, add the drained broccoli and carrots and stir to combine for 1–2 minutes to heat through.

Season with 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir to distribute seasoning.

Give the prepared sauce a quick re-whisk (cornstarch may settle). Pour the sauce evenly over the vegetables in the pan. Stir immediately to coat and bring the sauce to a simmer. Cook for 1–2 minutes until the sauce has thickened and becomes glossy and clings to the broccoli and mushrooms.

Finish with 1/2 tsp sesame oil and the green parts of the sliced green onions. Toss to combine and remove from heat.

To Serve

Taste and adjust seasoning: add a splash more soy sauce for saltiness or a pinch of sugar if you want more balance. Serve hot as a vegetable side or over steamed rice or noodles for a main dish.