Quick and Easy Broccoli with Garlic Sauce
This is my favorite Chinese take-out dish. The broccoli makes it virtuous, but the spicy garlic sauce is what keeps me coming back for more. It's easier than you think to make at home, and you can make it as spicy as you want! Lots of cooking options on this to make it suitable for everyone: gluten-free option*, soy-free option**, no oil added option***
Servings: 4 servings
Calories: 128kcal
Ingredients
- 1 tablespoons olive oil or vegetable oil (water saute to make oil free)
- 6 cups broccoli florets or 1- 1 lb/454g bag frozen
- 1 tablespoon cornstarch
Sauce ingredients
- 1/2 cup vegetable broth or water
- 2 tablespoons soy sauce (*use a gluten-free brand or **use coconut aminos instead)
- 2 tablespoons agave nectar or maple syrup/date syrup/brown sugar
- 1 tablespoon sesame oil (can sub tahini, toasted sesame seeds or just leave out)
- 3 cloves garlic minced
- 1 to 2 teaspoons red pepper flakes depending on how hot you like it - can sub chili garlic paste
Instructions
- Mix the sauce ingredients in a measuring cup and set aside.
- Heat the oil or water in a wok or large saute pan over medium-high heat.
- Once the oil is hot add the broccoli and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets)
- Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch into the leftover sauce until there are no lumps then add that to the pan.
- Cook until the sauce thickens, about 3 to 5 minutes. Serve over rice.
- If you like yours extra-saucy go ahead and make a double batch of the sauce.
Video
Nutrition
Calories: 128kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 691mg | Potassium: 489mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1360IU | Vitamin C: 122.4mg | Calcium: 73mg | Iron: 1.5mg