Broccoli W. Brown Sauce (lunch) Recipe

Prepare vegetables and protein

Trim broccoli into bite-size florets and peel/thinly slice the stem if desired. Julienne the carrot and slice mushrooms. If using tofu, press briefly, then cut into 1/2- to 3/4-inch cubes. If using chicken, slice thinly across the grain into bite-size strips. Mince garlic and ginger. Separate white and green parts of the green onions and thinly slice both.

Measure and combine all brown sauce ingredients except cornstarch and cold water: in a small bowl mix soy sauce, oyster sauce, dark soy (if using), stock, rice wine, sesame oil and sugar. In a separate small cup, mix cornstarch with 2 tablespoons cold water to make a slurry and set aside.

Bring a large pot of water to a rolling boil and add 1/2 tsp salt. Add broccoli florets and blanch 1 minute for very crisp-tender or 1 1/2–2 minutes for slightly softer. If using carrots, add them with the broccoli. Immediately drain and transfer to an ice bath (bowl of cold water with ice) to stop cooking. Drain well and reserve.

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. For chicken: add sliced chicken, season with 1/4 tsp salt and a pinch of pepper, stir-fry until cooked through and lightly browned, about 3–4 minutes depending on thickness. Remove and set aside. For tofu: add tofu cubes and pan-fry until golden on most sides, about 4–6 minutes, gently turning. Remove and set aside.

Wipe the wok or skillet if needed and return to medium-high heat. Add remaining 1 tablespoon oil. Add minced garlic, minced ginger and the white parts of the green onions. Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.

Add sliced mushrooms (if using) and stir 1–2 minutes until they begin to soften. Add the blanched broccoli and carrots and toss to combine, about 1–2 minutes to reheat and incorporate flavors.

Return cooked chicken or tofu to the pan and toss briefly to redistribute.

Pour the prepared brown sauce mixture over the vegetables and protein. Stir to combine and let it come to a gentle simmer, about 30–60 seconds.

Give the cornstarch slurry a quick stir (it may settle) and slowly drizzle it into the simmering sauce while stirring. Continue stirring for 30–60 seconds until the sauce thickens and evenly coats the vegetables. If sauce becomes too thick, add 1–2 tablespoons water or stock to reach desired consistency.

Taste and adjust seasoning with remaining 1/4 tsp salt (if needed) and black pepper. Stir in sesame oil if not already added earlier and toss in the green parts of the green onions.

Transfer Broccoli with Brown Sauce to a serving dish. Sprinkle with toasted sesame seeds if using and serve immediately with steamed rice and lime wedges on the side.