Classic takeout garlic broccoli is very simple, and delicious.
Ingredients
- 400 g broccoli (about 4 cups), cut into florets
- 5 cloves garlic, thinly sliced
- 1 tablespoon neutral oil
- 1 tablespoon Shaoxing wine
- 250 ml vegetable stock, chicken stock, or dashi
- ⅛ teaspoon white pepper
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch + 1 tablespoon cold water, combined into a slurry
Method
Heat a wok over high until smoking. Add the oil and garlic; stir-fry until fragrant and just starting to colour, about 30 seconds.
Add the broccoli and toss to coat. Add the Shaoxing wine and stock; the pan will steam heavily. Cover and steam until the broccoli is bright green and tender-crisp, about 2 minutes.
Add the white pepper. Pour the cornstarch slurry in around the edge; toss until the sauce clings, about 1 minute. Finish with the sesame oil.
Equipment
- A medium to large carbon steel wok (not non-stick)
To serve
As a side or part of a multi-dish wok meal. Goes well alongside Weeknight ginger beef.