Welcome to the delightful world of Broccoli with Garlic Sauce! This dish has been a favorite in my kitchen for years, tested through countless iterations. I’ve discovered that the balance of garlic and soy really brings the broccoli to life. Served alongside some warm rice, it’s a simple yet satisfying option that melds perfectly with any meal. You can also check out my Hatch Chile Cornbread Casserole for another comforting dish!
About Broccoli with Garlic Sauce
This dish captures the essence of takeout-style flavors, making it a stress-free addition to any weeknight dinner. In my testing, I focused on achieving that authentic restaurant experience while keeping it healthy. It’s flexible enough to fit various dietary preferences and makes use of budget-friendly ingredients, making it a staple in my home.
- Quick prep and cook time, excellent for weeknight meals.
- Budget-friendly, with ingredients easily sourced.
- A family favorite that even kids love!
- Broccoli is high in vitamins and minerals, making this dish not just tasty but healthy, too.
Key Ingredients & Their Roles
- Broccoli: Main vegetable; fresh florets provide crunch and nutrition.
- Soy Sauce: Adds umami depth to the dish; can be substituted with tamari for gluten-free.
- Garlic: Key flavor; fresh minced garlic gives a vibrant aroma.
- Sesame Oil: Adds richness; a little goes a long way.
How to Make Broccoli with Garlic Sauce
- Thoroughly wash the broccoli florets and set them aside. Combine soy sauces, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper in a bowl.
- Heat your wok over high heat. Pour in the vegetable oil and add minced garlic, stirring quickly to prevent burning.
- After about 15 seconds, pour the Shaoxing wine around the perimeter of the wok. Quickly add in the sauce mixture and bring to a boil, allowing the flavors to meld.
- For those who prefer softer broccoli, cook it a bit longer before incorporating the cornstarch slurry, stirring continuously until the sauce thickens enough to coat the back of a spoon.
Pro Tips & Troubleshooting
- I found that quickly sautéing the garlic brings out its deepest flavor; watch it closely to prevent burning.
- If the sauce isn’t thickening, gradually add more cornstarch mixed with water while stirring constantly.
- Feel free to swap in seasonal vegetables like snap peas or bell peppers for variety.
- This dish scales well; simply double the ingredients for larger gatherings.
Storage & Make-Ahead Guide
This dish can be stored in the fridge for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months. Reheat in the microwave or on the stovetop over low heat, stirring often. I’ve found that the flavors develop nicely when stored overnight!
Serving Suggestions
Broccoli with Garlic Sauce pairs beautifully with steamed rice, but consider serving it alongside Easy Marinated Cheese Appetizer or Buttery Green Olive Party Dip for a complete meal.
Frequently Asked Questions
- What kind of soy sauce is best for this recipe? A combination of dark and light soy sauces deepens the flavor.
- Can I use frozen broccoli? Yes, but be sure to thaw and dry it well to avoid excess moisture.
- How can I make this dish spicy? Add a teaspoon of crushed red pepper flakes or chili oil for heat.
- Is Shaoxing wine necessary? While it enhances flavor, you can substitute with dry sherry or omit it altogether.
- Can I prep this ahead of time? Yes, you can chop vegetables and prepare the sauce a day in advance.
Final Thoughts
I have fallen in love with the simplicity and deliciousness of this Broccoli with Garlic Sauce. It’s my go-to side dish, especially during busy weeks. I hope you try it and find joy in every bite. Don’t forget to share your results with me!
More Recipes You’ll Love
- Easy Marinated Cheese Appetizer with Salami & Green Olives – a savory complement to the rich flavors of broccoli.
- Delicious Creamy Garlic Mushroom Pasta – connection via the garlic ingredient that enhances both dishes.
- Garlic Butter Steak Bites and Potatoes – a hearty meal pairing that balances well with sautéed broccoli.
Takeout Style Broccoli with Garlic Sauce
Ingredients
- 1 pound broccoli cut into florets
- 1 teaspoon dark soy sauce
- 2 tablespoons soy sauce
- 1.5 teaspoons rice wine vinegar
- 2 teaspoons sugar
- 0.75 cup hot chicken or vegetable stock to keep the dish vegetarian
- 0.5 teaspoon sesame oil
- 0.125 teaspoon ground white pepper
- 2 tablespoons vegetable oil
- 4 cloves minced garlic about a tablespoon
- 1 tablespoon Shaoxing wine
- 1.5 tablespoons cornstarch mixed with 1½ tablespoons water
- 1 teaspoon homemade chili oil optional
Instructions
- Wash the broccoli thoroughly and set aside. Mix the soy sauces, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper, and set aside.
- Heat the wok over high heat. Add the vegetable oil, garlic, and broccoli and quickly stir-fry so the garlic doesn’t burn.
- Stir fry for 15 seconds, and add the Shaoxing rice wine around the perimeter of the wok. Give everything a quick stir and add in the sauce mixture. Let the sauce come to a boil, and mix the cornstarch and water together to make a slurry. You can turn the heat down slightly and cook the broccoli a bit longer before adding the cornstarch slurry if you like your broccoli softer.
- You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer, add the cornstarch slurry slowly while stirring the broccoli and sauce constantly. Let the sauce cook and thicken until it coats the back of a spoon. If you like a thick sauce, add more cornstarch and water. If you like your sauce thinner, add less cornstarch and water. If you’d like, stir in the chili oil at this point. Serve!