Broccoli with Garlic Sauce (蒜蓉西兰花)
A must-try dish, broccoli with garlic sauce shows you a classic Chinese way to make vegetables irresistibly appealing.
- Prep time
- 2 min
- Cook time
- 4 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium head broccoli
- 1 small carrot
- 1 tsp salt
- 1 tbsp oyster sauce (see note)
- 1 tsp cornstarch
- ⅛ tsp salt
- 1 pinch white pepper
- 5 tbsp water
- 1 tbsp neutral cooking oil
- 4 cloves garlic (crushed and coarsely chopped)
Instructions
- 1
Prepare
- 2
Wash broccoli thoroughly under running water. Cut it into bite-sized florets. Remove the outer layer of the thick stem then cut it into thick slices.
- 3
Peel the carrot then cut it diagonally into thin slices.
- 4
Blanch
- 5
In a wok or a pot, bring about 4 cups (1 liter) of water to a full boil. Add 1 teaspoon of salt then put in the broccoli. Leave to cook for about 1 to 1½ minutes, then add the carrots and continue cooking for 1 more minute. Drain the vegetables and set aside.
- 6
Stir-fry
- 7
While waiting for the vegetables to blanch, mix oyster sauce, cornstarch, salt (⅛ teaspoon), and white pepper with water (5 tablespoons).
- 8
Heat oil in a wok or a pan over medium heat. Add garlic and sizzle it for 15 seconds or so.
- 9
Turn the heat down to low, then pour in the seasoning mixture (stir well beforehand in case any starch sinks to the bottom). Swirl with a spatula as the sauce thickens.
- 10
Put in the blanched broccoli and carrot. Toss swiftly to combine until the vegetables are evenly coated with the sauce.