Sunday, January 22, 2012

Broccoli with Garlic Sauce

When I was growing up, broccoli was the go-to vegetable in our house. Sure we ate plenty of other vegetables, but broccoli was our standby.  When in doubt about what to serve as the vegetable part of a meal, broccoli was usually the answer – even if conventional culinary wisdom would dictate otherwise.  Need a side dish for spaghetti?  Broccoli works.  Can’t figure out what vegetable to serve with tacos?  How about broccoli?  More often than not, broccoli did, in fact, go pretty well with whatever we were eating.  To this day, it is still a running joke in our family.  Can’t decide what vegetable to serve for dinner?  Go with broccoli.

Despite having eaten so much broccoli growing up, it’s still a favorite vegetable of mine.  Especially if it’s been stir-fried and coated in a delicious sauce – like today’s recipe for Broccoli with Garlic Sauce.  I tried this recipe for the first time a few days ago, and it is sure to be a repeat player in our kitchen.  All you have to do is whisk together a few ingredients for the sauce, then quickly cook your garlic and broccoli.  You can have the whole thing on the table in less than 15 minutes.  That alone would make this recipe a winner in my book, but the flavor sends it over the top.  The broccoli is crisp-tender and bathed in a savory sauce studded with garlic and full of mouthwatering Asian flavors.  The recipe make four servings, but Stan and I devoured it all in one sitting.  I served it with an Asian-inspired meal, but I think you could easily serve it with any number of things.  After all, broccoli goes with everything.

Broccoli with Garlic Sauce
Adapted from Take Out Tonight!


1/2 cup low-sodium chicken broth
3 T. sake, rice wine, or dry white wine
2 T. reduced-sodium soy sauce
2 T. oyster sauce *
1 T. cornstarch
2 tsp. sugar
1 T. canola oil
3 cloves garlic, minced
1 lb. broccoli crowns, cut into florets (about 4 cups)

* You can find oyster sauce in the Asian foods section of your grocery store.

In a small bowl, whisk together the broth, wine, soy sauce, oyster sauce, cornstarch and sugar.

Heat a large wok or nonstick skillet over medium-high heat.  When hot, swirl in the oil.  Add the garlic and cook for about 10 seconds, stirring constantly.  Add the broccoli and stir-fry until crisp-tender, about 3 to 5 minutes.

Add the sauce and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.

Serves 4.

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