Garlic Sautéed Broccoli

Bright green broccoli florets, still firm to the bite, coated in a brown sauce that clings to every piece. The scent of toasted garlic and sesame oil defines the Vietnamese identity of this dish.

• Prep time: 10 min
• Cook time: 8 min
• Difficulty: Easy
• Calories: 136
• Protein: 5 g
• Carbs: 6 g
• Fat: 9 g

Ingredients

• 500 g Broccoli ( in small florets )
• 3 piece Garlic ( finely minced )
• 2 tbsp Peanut oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp Ginger powder
• 1 tsp Sesame oil
• 1 pinch Black pepper ground
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Vegetable preparation

   Cut the broccoli into small florets of uniform size. Peel the central stem and cut it into thin slices so that it cooks as quickly as the florets.

2. Searing aromatics

   Heat the peanut oil in a wok or large skillet. When the oil ripples, add the minced garlic and fresh ginger. They should brown without turning black to avoid becoming bitter.

3. High-heat cooking

   Add the broccoli. Sauté over high heat, stirring constantly. Pour in a tablespoon of water to create steam and speed up the cooking of the vegetable's core.

4. Sauce binding

   Pour in the soy sauce, oyster sauce, and ginger powder. Mix so that the sauce reduces and becomes syrupy, perfectly coating the broccoli. Finish with the sesame oil off the heat.

Chef's tips

• Do not overcook the broccoli; it should retain some resistance to the bite.
• The secret is the heat of the wok: it should smoke slightly before you start.
• If you want a thicker sauce, add a pinch of cornstarch diluted in water.

Storage

Keeps for 2 days in the refrigerator. Reheat quickly in a pan to avoid softening the vegetable.