Broccoli and Rice

Stir-Fried Broccoli

Just a moment please...

Yield
Serves 3-4.
Prep Time
Total Time

A simple and fail-proof way to stir-fry broccoli. The broccoli is coated in a nice light garlic sauce that doesn’t get too thick.

Ingredients

1.5 pounds broccoli, cut florets into 1/2 inch pieces. Peel stalk and cut into 1/4 inch pieces
1/2 Teaspoon sugar
2 Tablespoons vegetable oil

Garlic oil:

2 Teaspoon vegetable oil
3 cloves garlic, minced
1/4 Teaspoon red pepper flake
Main sauce:
1/3 Cup chicken broth (homemade is best)
1 Tablespoon dry sherry (I substituted rice vinegar)
1 Tablespoon soy sauce
1 Teaspoon toasted sesame seed oil
1 Teaspoon cornstarch
1 Tablespoon Thai chili sauce (or chili-garlic sauce)
1/2 Teaspoon Sriracha (optional)

Toppings:

Chopped peanuts
Sesame seeds
Broccoli sprouts
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Directions

1) Cut broccoli into even-sized pieces. Peel the stalk and cut it into about 1/4 inch pieces. You can go as big as 1/2 inch pieces for the florets.

2) Prepare the rice according to package.

3) Combine garlic oil ingredients in a small bowl and let them marinate a bit.

4) Whisk together main sauce ingredients in a separate bowl as well.

5) Add broccoli to a large skillet over medium heat with a drizzle of oil. This will give the broccoli time to steam a bit as it cooks.

6) After about 6 minutes of cooking, add sugar to the broccoli and continue to cook. The sugar should caramelize the broccoli a bit.

7) Right before broccoli is cooked, make a small well in the pan and add in the garlic oil mixture. Let it cook for 15 seconds in the hot spot and then mix everything together.

8) Finally add the main sauce and stir. Cook for about a minute and the sauce should thicken immediately.

9) Serve the broccoli over rice with extra Sriracha and/or chopped peanuts and sesame seeds.

Adapted from a Cook's Illustrated.