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Asian-Style Broccoli with Garlic Sauce

A 15-minute restaurant-quality side dish featuring crisp broccoli florets tossed in a savory, sticky garlic and ginger glaze.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Asian, Chinese-American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Aromatics
  • 1 lb broccoli cut into florets
  • 1 tbsp vegetable oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 0.5 tsp red chili flakes optional
The Sauce
  • 0.33 cup vegetable broth or water
  • 2 tbsp soy sauce low sodium
  • 1 tsp dark soy sauce optional for color
  • 1 tbsp brown sugar packed
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tsp toasted sesame seeds garnish

Equipment

  • Wok or Large Skillet
  • Large Pot (for boiling)
  • Small mixing bowl
  • Whisk

Method
 

  1. Bring a large pot of water to a boil. Cut broccoli into bite-sized florets.
  2. In a small bowl, whisk together vegetable broth, soy sauce, brown sugar, rice vinegar, and sesame oil.
  3. In a separate small cup, mix cornstarch with 1 tablespoon of water to create a slurry. Set aside.
  4. Blanch the broccoli in boiling water for 60-90 seconds until bright green. Drain well.
  5. Heat vegetable oil in a wok or skillet over medium-high heat. Add garlic, ginger, and chili flakes; stir-fry for 30 seconds until fragrant.
  6. Add the drained broccoli to the skillet and toss to coat with the aromatics.
  7. Pour the sauce mixture over the broccoli. Stir in the cornstarch slurry quickly.
  8. Cook for another 1-2 minutes until the sauce thickens and coats the broccoli efficiently. Garnish with sesame seeds and serve immediately.

Notes

Ensure the broccoli is well-drained before adding to the skillet to prevent a watery sauce.