Garlic Pepper Recipe

Prepare and steam

Trim broccoli into uniform medium florets so they cook evenly (about 1–1.5 inch pieces). Rinse under cold water.

Bring 500 ml water and 1 tsp kosher salt to a boil in a wide pot fitted with a steamer basket or metal colander that fits without touching the water.

Place broccoli in the steamer basket, cover, and steam over boiling water for 4–6 minutes until bright green and just tender when pierced with a fork. Start checking at 4 minutes to avoid overcooking.

Immediately transfer steamed broccoli to a bowl and keep covered (or plunge briefly into an ice bath for 30 seconds if preparing ahead) to stop cooking. Drain well before plating.

Mix the cornstarch slurry: in a small bowl whisk together 1 tsp cornstarch and 1 tbsp cold water until fully dissolved; set aside.

In a small bowl combine 2 tbs soy sauce, 1 tbs oyster sauce, 60 ml stock, 1 tsp sugar and 0.25 tsp salt. Stir and set aside.

Heat a 10–12 inch skillet or wok over medium heat. Add 1 tbs neutral oil and 2 tbs unsalted butter. When butter is melted and begins to foam slightly (about 30 seconds), reduce heat to medium-low.

Add 4 cloves finely minced fresh garlic to the pan. Sauté gently 30–45 seconds, stirring constantly, until fragrant and just beginning to turn very light golden — do not let it brown or burn.

Add 2 tsp freshly cracked black pepper to the garlic and stir together for about 10–15 seconds to bloom the pepper’s aroma.

Pour in the soy/oyster/stock mixture and bring to a gentle simmer over medium heat.

Give the cornstarch slurry a quick re-stir and slowly drizzle it into the simmering sauce while whisking or stirring continuously to avoid lumps. Simmer 1–2 minutes until sauce thickens to coat the back of a spoon.

Turn off the heat and stir in 1 tsp sesame oil for fragrance. Taste and adjust seasoning with up to an additional 1/4 tsp salt if needed.

If you prefer a looser sauce to pour over the broccoli, add 1–2 tbsp extra stock and reheat briefly until combined.

Arrange steamed broccoli on a serving platter or individual plates.

Pour the hot garlic pepper sauce evenly over the broccoli, using a spoon to ensure sauce gets into crevices.

Sprinkle optional toasted sesame seeds and thinly sliced scallions over the top for aroma and contrast.

Serve immediately while the broccoli is warm and the sauce is glossy.