Broccoli with Garlic Sauce

Method4 steps · about 23 min

1. 1

   Step 1: Add separate blanching water to a depth of 1 inch in a large frying pan and bring to a boil over medium-high heat. Add all the 1 lb broccoli pieces, cover and cook for about 2 minutes, until al dente. Drain the broccoli and set it aside; discard the blanching water.

   Blanch the broccoli · 2 minUses Water to a depth of 1 inch in the frying pan, for blanching · 1 lb broccoli, cut into small bite-size pieces

   
2. 2

   Step 2: In a small bowl, mix the 2 tbsp sauce water, 1½ tbsp light soy sauce, ½ tsp dark soy sauce, 1 tsp sugar and 1 tsp cornstarch. Set this sauce aside.

   Uses 2 tbsp water, for the sauce · 1½ tbsp light soy sauce · ½ tsp dark soy sauce · 1 tsp sugar · 1 tsp cornstarch

3. 3

   Step 3: Wipe the pan clean. Heat the 1 tbsp peanut oil over medium-high heat until shimmering. Add the 1 tsp minced ginger and 3 chopped garlic cloves. Stir-fry for 30 seconds, until fragrant.

   Fry the garlic and ginger · 1 minUses 1 tbsp peanut oil · 1 tsp minced fresh ginger · 3 garlic cloves, chopped

   
4. 4

   Step 4: Add all the drained broccoli from step 1 to the garlic and ginger from step 3. Stir-fry for 1 minute, until evenly coated and the extra surface moisture has cooked off. Stir all the sauce from step 2 to resuspend the cornstarch, then pour it into the pan. Stir immediately until the sauce thickens and lightly coats the broccoli. Transfer to a plate and serve hot as a side dish.

   Dry and coat the broccoli · 1 minUses All the drained broccoli from step 1 · All the garlic and ginger in oil from step 3 · All the sauce from step 2