I have finally done it! I have mastered my recipe of Broccoli in Sweet Asian Garlic Sauce! And I couldn’t be more happy with the outcome. It took a decent amount of time, but I have to say that each failed bowl was worth it. Now, I’ve got my go-to recipe when I need something simple and quick!
I would have to say that the broccoli I used for this batch was by far the best head of broccoli I’ve ever had. I actually got it from a customer who went to the farmer’s market and knew how much I love broccoli, so she got it for me! It’s outstanding how farm-fresh broccoli can make such a difference. Still, somehow it does!
So, this recipe is an alteration/combination of three different recipes I’ve read. I tried to make it as simple as possible because the simpler the better! I hope you enjoy it!
- 1 bunch of broccoli
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 2 tbsp and 1 tsp sesame oil, separated*
- ½ cup vegetable broth
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- ¼ cup water
- optional: scallions, almonds, red pepper flakes, and sesame seeds for topping
- optional: brown rice, white rice, or other grain for serving if you want to make it a main course
- *If you don't have sesame oil, feel free to replace with 2 tbsp of olive oil instead
- Cut the broccoli into florets and set aside
- To prepare sauce: Combine garlic, soy sauce, 1 teaspoon of sesame oil*, vegetable broth, brown sugar, and cornstarch in a bowl.
- Heat the remaining 2 tbsp of sesame oil in a skillet on medium high heat. Add the broccoli and cook for about 4 minutes, stirring constantly to prevent the broccoli from burning.
- Lower the heat to medium and add water to the skillet and cover. Allow to cook for 3 to 4 minutes, or until the broccoli begins to soften.
- Uncover and add the sauce to the broccoli. Cook for another 2 to 3 minutes until the sauce begins to thicken.
- Serve immediately over rice or by itself, and add whatever toppings you like!