Garlicky Broccoli – a delicious recipe with Broccoli Florets, Cornstarch, Water, Garlic, Oil, Shaoxing Wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wash the broccoli and set aside. Make a slurry by mixing the cornstarch into the water until completely dissolved. Mince the garlic.
2
Bring about 6 cups of water to a boil in your wok and add the broccoli. Blanch for 30 seconds, drain, and put the broccoli into ice water to stop the cooking process.
3
Heat the wok over high heat. Once the wok is very hot, add the oil, garlic, broccoli, wine, and chicken stock. Let the mixture come to a boil, which should be quick since the heat is so high.
4
Add salt, white pepper, and sesame oil and give it another quick stir. Now make sure your cornstarch slurry is still well-mixed as it tends to separate after some time. Stir in half of the slurry and let the sauce cook and thicken until it coats the back of a spoon. Add more slurry if it's not thick enough. Plate and serve hot!
190
kcal
Calories
6
g
Fat
21
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 cups Broccoli Florets, 1 Tablespoon Cornstarch, 2 Tablespoons Water, 5 cloves Garlic, and more.
Yes, Garlicky Broccoli falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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