Broccoli with Garlic Sauce
Broccoli with garlic sauce is my son’s favorite dish. Sometimes he wants it with baked tofu and he just wants broccoli; either way, served with cooked rice this the perfect weeknight dinner dish. It’s way better AND healthier than the Chinese food takeout version!
Ingredients
- 1 pound broccoli, (cut into florets)
- 2 tablespoons soy sauce of gluten-free soy sauce
- 1 1/2 teaspoons rice wine vinegar
- 2 teaspoons sugar
- 3/4 cup hot vegetable stock
- 1/2 teaspoon sesame oil
- 1 pinch ground white pepper
- 2 tablespoons vegetable oil
- 4 cloves minced garlic
- 1 tablespoon Chinese wine
- Cornstarch paste, (1 1/2 tablespoons cornstarch + 1 1/2 tablspoons water)
- 1 teaspoon hot sauce, (optional)
- Cooked Chinese rice
Instructions
- Wash broccoli thoroughly and set aside.
- Mix soy sauce, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper. Set aside.
- Heat wok over high heat, then add vegetable oil, garlic, and broccoli, and quickly stir-fry so the garlic doesn’t burn.
- Stir-fry for 15 seconds and add rice wine around the perimeter of the wok, then give everything a quick stir and add in the sauce mixture.
- Add cornstarch paste slowly while stirring broccoli and sauce constantly.
- Let the sauce cook and thicken.
- Serve immediately over rice.