Sautéed Broccoli with Garlic and Soy Sauce
Ingredients
- 500 gBroccoli (in florets)
- 3 pcGarlic (finely minced)
- 3 tbspsoy sauce
- 1 tspBrown sugar
- 1 tspCorn starch
- 2 tbspPeanut oil
- 1 tbspSesame oil
- 1 pcThai chili (sliced)
- 15 gFresh ginger (peeled and finely minced)
Method
Vibrant green broccoli florets, still crunchy, coated in an intense and glossy brown glaze. The powerful aroma of sautéed garlic and toasted sesame dominates.
- 1
Cut the broccoli into small, even florets. Peel the stem and cut it into thin slices for even cooking.
- 2
Plunge the broccoli into boiling salted water for 2 minutes. Refresh immediately in ice water to set the chlorophyll: the green must remain vibrant.
- 3
In a bowl, mix the soy sauce, brown sugar, and cornstarch. Stir until there are no lumps.
- 4
Heat the peanut oil in a wok. Add the minced garlic, ginger, and chili. As soon as the aromatics are fragrant without browning, it's ready.
- 5
Add the drained broccoli and pour in the sauce. Sauté over high heat. The sauce should reduce and thicken until it perfectly coats each floret. Finish with the sesame oil.
Frequently asked questions
How do you get this dish right?
- Do not overcook the broccoli in water; it should remain al dente as it will finish cooking in the wok.
- If the sauce is too thick, loosen it with a tablespoon of the cooking water.
How long does this dish keep?
Keeps for 48h in the fridge. Reheat quickly in a pan to maintain the crunch.
