Empty My Fridge
Trust Me. This Is The Best Way To Enjoy Broccoli 🥦
Ingredients
- Broccoli1–2 heads
- Garlic4 cloves
- Ginger · grated2 tsp
- Scallion2
- Chili pepper½
- Salt
- Vegetable oil2 tbsp
- Toasted sesame oil1 tsp
- Soy sauce1 tbsp
- Oyster sauce1 ½ tbsp
- Dark soy sauce½ tsp
- Sugar1 tbsp
- Shaoxing wine1 tbsp
- Chicken stock · powder1 tsp
- Vinegar1 tsp
- White pepper0.13 tsp
- Cornstarch1 ½ tbsp
Instructions
- Cut the broccoli into bite-sized florets; the stems are not used here.
- Finely chop the garlic and grate about 2 teaspoons of ginger. Thinly slice the green onions and the red chili, if using.
- Combine all the sauce ingredients in a small container and mix well. Set aside. Add more cornstarch if you want a thicker sauce.
- Boil water, add a pinch of salt and blanch the broccoli for 1 minute. Transfer to an ice water bath, then drain well.
- Heat the oil in a large wok or pan over medium-high heat. Add the garlic, ginger and white parts of the green onions and fry for 30 seconds, until the garlic starts to brown.
- Add the drained broccoli and stir-fry for 1 minute.
- Stir the sauce briefly, pour it into the wok and toss for 2 to 3 minutes, until thickened and glossy.
- Turn off the heat. Stir in the sesame oil, green onions and chilies if using. Serve with hot rice.
Summarized from Aaron and Claire's video. Watch it for the details.
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