Ingredients
Scale
- 1 pound fresh broccoli florets
- 2 tablespoons vegetable oil (or peanut oil)
- 4 cloves garlic, minced
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon cornstarch
- 1/2 cup cold water (or chicken broth)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
Instructions
- Step 1: Bring a large pot of water to a boil. Add the broccoli florets and blanch for 3 to 5 minutes until they are tender-crisp and bright green. Drain the broccoli immediately and set it aside.
- Step 2: Prepare the garlic sauce slurry by whisking together the cold water (or broth), soy sauce, cornstarch, sugar, and sesame oil in a small bowl until the cornstarch is completely dissolved. Set aside.
- Step 3: Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for about 30 to 60 seconds until fragrant, being careful not to let the garlic brown or burn.
- Step 4: Pour the prepared cornstarch slurry into the skillet. Bring the mixture to a rapid simmer, stirring constantly. The sauce will thicken quickly into a glossy glaze.
- Step 5: Add the reserved steamed broccoli florets to the skillet. Toss quickly with tongs or a spatula to thoroughly coat the broccoli with the garlic sauce. Serve immediately.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, noting that the broccoli texture will soften the longer it sits.
- For best results, gently reheat small portions in a skillet over low heat, adding a splash of water or broth to loosen the thickened cornstarch sauce if needed.
- Serve this intensely flavored side dish over steamed jasmine rice or alongside grilled fish or chicken to make a complete, satisfying meal.
- Watch the minced garlic very closely during the sautéing step, as browning it even slightly will make the entire dish taste bitter rather than savory.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American