If you love Chinese takeout, chances are you’ve come across broccoli with garlic sauce — a vibrant and savory stir-fry that’s full of flavor yet incredibly simple. This dish is a staple at many Chinese-American restaurants. It features crisp-tender broccoli tossed in a glossy, savory garlic sauce. The sauce is a simple brown sauce made with soy sauce, garlic, ginger, and sometimes a touch of chili. Whether you’re vegetarian, looking for a lighter dish, or just trying to eat more greens, this dish delivers satisfaction with every bite.
Why this recipe
- Quick and easy: I use the same frying pan to blanch the broccoli, which makes the water boil quicker and saves you from washing another pot.
- A lighter sauce yet flavorful: Most takeout style dishes are covered with a lot of sauce, making the dish higher in sodium. I used a very thin layer of sauce, just enough to coat the broccoli. Yet the dish is very fragrant and well seasoned.
- Minimal ingredients: This garlic sauce recipe uses only 4 ingredients (5 if you count water).
Mise en place
When you’re ready to cook, your table should have:
- Broccoli: cut into bite-sized pieces
- Mixed garlic sauce
- Minced ginger and garlic: You can add them into one small bowl, to streamline the process.
How to cut broccoli for a more delicious stir fry?
When you cut broccoli, make sure the florets are consistent in size and on the smaller end. For larger florets, you can further cut them into two or even three pieces. You also want to make sure the broccoli florets are quite small, around 1 to 1.5” (2.5-4cm) in length and width. This way, they blanch faster and will have a more consistent texture. Smaller florets also hold onto the sauce better.
How to make the broccoli with garlic sauce
- Blench the broccoli in the large frying pan you plan to use for the stir fry. Cook until al dente and drain the broccoli.
- Cook the ginger and garlic until fragrant.
- Add back the broccoli and toss it with the sauce.
Blanching the broccoli is a must
Blanching the broccoli is a must-have step for a good stir fry. You want to get the broccoli 80% of the way to your preferred doneness. The stir fry will continue to cook it a little more, but not by much. Blanching helps the broccoli to cook through evenly, so it retains a crisp-tender texture once stir fried. But instead of blanching in a pot, doing it in the frying pan achieves the same result. It can save you a little cooking and clean up time.
How to serve broccoli with garlic sauce
Broccoli with garlic sauce is one of those dishes that hits the sweet spot between healthy and comforting. It’s easy enough for a weeknight dinner but delicious enough to make you forget you didn’t order takeout. Pair it with these delicious main dishes to make a quick dinner:
- Beef and Mushroom Stir Fry (口蘑炒牛肉)
- Spam Fried Rice
- Hunan Chicken (An Authentic Version)
- Kung Pao Beef
- Bourbon Chicken
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Broccoli with Garlic Sauce
Ingredients
- 1 lb broccoli , cut into bite size pieces
Sauce
- 2 tablespoons water
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
Stir fry
- 1 tablespoon peanut oil
- 1 teaspoon minced ginger
- 3 cloves garlic , chopped
Instructions
- Heat 1” water in a large frying pan over medium-high heat until boiling. Add the broccoli. Cover the pan and cook for 2 minutes, until al dente. Drain the broccoli and set aside.
- Mix the sauce ingredients together in a small bowl.
- Wipe the pan clean and heat the oil over medium-high heat until shimmering. Add the ginger and garlic. Stir and cook for 30 seconds to release fragrance.
- Add the broccoli. Stir and cook for 1 minute, until coated evenly with oil and the extra moisture from blanching has been cooked off. Stir the sauce again until the cornstarch is fully dissolved, then pour it into the pan. Immediately stir to mix everything well until the sauce thickens. Transfer everything to a plate and serve hot as a side dish.
Notes
- To make this dish gluten-free: Use tamari to replace both soy sauce.
Nutrition
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