China · Home-style
Stir-Fried Broccoli with Garlic
Broccoli blanched until tender and finished with a garlic sauce of light soy, oyster sauce and a little sugar. Simple seasoning, clean flavour.
Garlic and a light sauce is the standard way of cooking broccoli in home kitchens, because the vegetable speaks for itself and only needs sharpening. Blanching it first means the stir-fry is over almost before it starts. Cook the sauce until it boils and pour it over rather than letting the broccoli swim in it, which keeps the florets green.
Ingredients
- broccoli200 g
- garlic cloves4 pieces
- light soy sauce10 ml
- oyster sauce5 ml
- sugar2 g
Directions
- 1
Cut the broccoli into small florets and wash them well.
- 2
Peel the garlic and chop it finely.
- 3
Put 1000 ml of water in a pot and bring it to a rolling boil over high heat.
- 4
Add the broccoli and boil for 2 to 3 minutes over high heat, until it turns bright green and softens.
- 5
Lift out the broccoli, drain and arrange it on a plate.
- 6
Heat the wok, add 10 ml of oil and, once hot, add the chopped garlic and fry over low heat until fragrant.
- 7
Add 10 ml of light soy sauce, 5 ml of oyster sauce, 2 g of sugar and 30 ml of water.
- 8
Bring the sauce to a boil in the wok.
- 9
Pour the finished garlic sauce evenly over the broccoli on the plate.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.