Garlic Peppers Recipe

Prepare garlic and sauce base

Peel and finely mince 6 cloves of fresh garlic (or press). In a small bowl combine 3 tbsp soy sauce, 1 tbsp oyster sauce (if using), 1 tsp rice vinegar, and 1 tsp brown sugar; whisk until sugar dissolves.

Make broth and pepper addition

Pour 1 cup chicken or vegetable broth into a measuring cup. Stir in 2 tsp cracked black pepper. Taste and adjust pepper level — the sauce should be boldly peppered but not unpleasantly sharp.

Thicken the sauce

In a small ramekin, whisk 1 tsp cornstarch with 1 tbsp cold water until fully smooth. Reserve until sauce is hot.

Finish with sesame oil

Measure 1 tsp sesame oil and set aside to add at the end of cooking to preserve aroma.

Steam the broccoli

Place 1 cup water into a medium saucepan fitted with a steamer basket (or use a pot with a lid). Bring water to a simmer over medium-high heat. Add 1 lb trimmed broccoli florets to the basket, cover, and steam until bright green and just tender when pierced with a fork, 4–6 minutes depending on floret size. Remove broccoli and keep warm. Reserve the pot and any remaining liquid.

Sauté garlic

In a wide skillet or sauté pan, heat 2 tbsp neutral oil over medium heat until shimmering. Add the minced fresh garlic and sauté, stirring constantly, until fragrant and just beginning to color at the edges, about 30–45 seconds. Be careful not to burn the garlic.

Add pepper and sauces

Immediately add the broth/pepper mixture to the pan (it may sputter—stand back). Stir to combine with the garlic. Add the soy/oyster/vinegar mixture prepared earlier. Bring to a gentle simmer for 1–2 minutes to let flavors meld.

Thicken and finish sauce

Whisk the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring constantly. Cook until the sauce thickens and becomes glossy, about 1 minute. Remove from heat and stir in 1 tsp sesame oil for aroma. Taste and season with up to 1 tsp salt if needed (remember soy and oyster are salty). If you prefer heat, stir in 1 tsp red pepper flakes now.

Coat broccoli and serve

Place the steamed broccoli into the skillet with the sauce (or pour the sauce over the broccoli in a serving bowl) and toss gently to coat evenly. Scatter 2 sliced scallions over the top. Serve immediately as a sautéed side dish.