Garlic Sautéed Broccoli
Ingredients
- 500 gBroccoli (in small florets)
- 3 pcGarlic (finely minced)
- 2 tbspPeanut oil
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspGinger powder
- 1 tspSesame oil
- 1 pinchBlack pepper ground
- 15 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat quickly in a pan to avoid softening the vegetable.
