Broccoli W. Brown Sauce(lunch) Recipe

Name: Sakeba Asian Pub & Grills Broccoli W. Brown Sauce(Lunch) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb broccoli florets; 2 tbs vegetable oil; 3 each garlic cloves, minced; 1 tsp ginger, minced; 0.5 cup white onion, sliced; 3 tbs low-sodium soy sauce; 1.5 tbs oyster sauce; 3 tbs chicken or vegetable broth; 1 tsp mirin or dry sherry (optional); 1 tsp brown sugar; 0.5 tsp sesame oil; 1 tsp cornstarch; 1 tbs cold water; 0.25 tsp kosher salt; 0.125 tsp freshly ground black pepper; 1 tsp toasted sesame seeds (optional); 1 each scallions, thinly sliced (optional)

Inspired by Sakeba Asian Pub & Grill

Time25m

Serves2

Make Broccoli W. Brown Sauce(lunch) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main

1 lb broccoli florets

2 tbs Tuscany sunflower oil

3 each Garlic cloves, minced

1 tsp Ginger, minced

1/2 cup white onion, sliced

Brown Sauce

3 tbs low-sodium soy sauce

1 1/2 tbs oyster sauce

3 tbs Chicken or vegetable broth

1 tsp mirin or dry sherry (optional)

1 tsp Brown sugar

1/2 tsp Toasted sesame oil

1 tsp Cornstarch

1 tbs cold water

Seasoning & Garnish

1/4 tsp kosher salt

1/8 tsp freshly ground black pepper

1 tsp toasted sesame seeds (optional)

1 each scallions, thinly sliced (optional)

Method

Main

Prepare broccoli

Wash and trim broccoli into bite-sized florets. If stems are thick, peel outer layer and slice the stems into 1/4-inch coins so they cook evenly.

Blanch (optional but recommended)

Bring a large pot of salted water to a boil. Add broccoli and cook 1 minute until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside. (This step preserves color and shortens stir-fry time.)

Sauté aromatics

Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat. When oil is hot and shimmering, add minced garlic and ginger; stir-fry 15–30 seconds until fragrant but not browned. Add sliced onion and cook 1–2 minutes until softened.

Cook broccoli

Add the blanched (or raw, if skipping blanch) broccoli to the pan. Stir-fry 2–3 minutes, tossing constantly so florets get coated and begin to sear. Season with kosher salt and black pepper.

Brown Sauce

Mix sauce

In a small bowl, whisk together soy sauce, oyster sauce, broth, mirin (if using), brown sugar, and sesame oil until sugar dissolves.

Make slurry

In a separate small bowl, stir cornstarch into cold water until fully dissolved and no lumps remain.

Combine and thicken

Pour the brown sauce mixture into the pan with the broccoli. Stir to combine and bring to a simmer (about 30–45 seconds). Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while stirring. Continue to cook 30–60 seconds until the sauce thickens and becomes glossy, coating the broccoli evenly. Taste and adjust seasoning with a pinch more salt or a splash of soy if needed.

Finish & Serve

Turn off heat and drizzle with the remaining 1/4 teaspoon sesame oil if desired. Transfer broccoli with brown sauce to a serving plate. Garnish with toasted sesame seeds and sliced scallions if using. Serve immediately as a lunch special with steamed rice or alongside other entrees.