Sautéed Broccoli with Garlic and Soy Sauce

Vibrant green broccoli florets, still crunchy, coated in an intense and glossy brown glaze. The powerful aroma of sautéed garlic and toasted sesame dominates.

• Prep time: 10 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 165
• Protein: 5 g
• Carbs: 8 g
• Fat: 12 g

Ingredients

• 500 g Broccoli ( in florets )
• 3 piece Garlic ( finely minced )
• 3 tbsp soy sauce
• 1 tsp Brown sugar
• 1 tsp Corn starch
• 2 tbsp Peanut oil
• 1 tbsp Sesame oil
• 1 piece Thai chili optional ( sliced )
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Broccoli preparation

   Cut the broccoli into small, even florets. Peel the stem and cut it into thin slices for even cooking.

2. Blanch the vegetables

   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. Prepare the glaze

   In a bowl, mix the soy sauce, brown sugar, and cornstarch. Stir until there are no lumps.

4. Sauté the aromatics

   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. Thicken the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 48h in the fridge. Reheat quickly in a pan to maintain the crunch.