Sauteed Asian Broccoli Recipe

1. 1

   Trim about 1 inch off the stem ends of the broccoli.

2. 2

   Using a vegetable peeler, peel away the woody outer layer of the stalks.

3. 3

   Halve the broccoli lengthwise through the stem and florets.

4. 4

   Turn the pieces so that they are cut-side down, then cut them lengthwise through the stem and florets into 1/2-inch-wide pieces.

5. 5

   Cut those pieces crosswise into 1-inch pieces; set aside.

6. 6

   Heat the oil in a large nonstick frying pan over medium-high heat until shimmering.

7. 7

   Add the broccoli and stir to coat in the oil.

8. 8

   Add 3 tablespoons of the water and cover with a tightfitting lid.

9. 9

   Cook until the broccoli is crisp-tender, about 3 minutes.

10. 10

    Meanwhile, place the remaining 1/4 cup water, soy sauce, cornstarch, sugar, and red pepper flakes in a medium bowl and whisk to combine; set aside.

11. 11

    Reduce the heat to medium, add the garlic to the frying pan, stir to combine, and cook until fragrant, about 1 minute.

12. 12

    Remove the pan from the heat.

13. 13

    Rewhisk the reserved sauce and add it to the pan.

14. 14

    Stir until the sauce thickens and coats the broccoli, about 1 minute.

15. 15

    Stir in the sesame seeds and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.