<![CDATA[COMMUNE KITCHEN SINGAPORE - Broccoli with garlic]]>Tue, 07 Apr 2026 20:31:24 +0800Weebly<![CDATA[Broccoli with Garlic]]>Tue, 26 May 2020 07:36:23 GMThttps://www.communekitchen.com/broccoli-with-garlic-recipe/broccoli-with-garlic
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Broccoli with Garlic

Serves 3
​This Broccoli and stir-fry is not just easy to make but also ready within minutes. Before moving to China, I wasn’t a big fan of Broccoli. It was only after I had this beautiful stir-fry of crispy-fried garlic and broccoli that I gained respect for the vegetable. 
​When cooking the dish, make sure you don’t burn the garlic. Add broccoli immediately after adding garlic; this way they can both cook at the same time. Many people prefer blanching their broccoli, and then quickly stir-frying it with the sauce. I take a slightly different approach and like to brown my broccoli with garlic; this imparts both extra flavor and gets rid of the unpleasant smell that I associate with the vegetable. 
Don’t discard broccoli stalks - they are delicious; instead peel the stalks and cut into 1/2 cm thick pieces and add it in along with the florets. Finally, don’t be afraid to brown your garlic. Crispy-golden garlic has a wonderful flavor - just don’t let it burn. Enjoy the recipe!

Broccoli with Garlic Recipe Video

Ingredients
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1 pound broccoli, cut into florets, and stalks peeled and chopped
1 teaspoon dark soy sauce
2 tablespoons soy sauce
1½ teaspoons rice wine vinegar
1/2 teaspoon sugar
¾ cup chicken or vegetable stock (to keep the dish vegetarian
½ teaspoon sesame oil
A pinch of fresh ground white pepper
2 tablespoons vegetable or coconut oil
 4 cloves minced garlic
1 tablespoon Shaoxing wine
Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
1 teaspoon homemade or store-bought chili oil (optional)

Recipe
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1 Wash the broccoli thoroughly and set aside. In a bowl, mix together dark soy sauce, light soy sauce, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper, and set aside.

2 Heat a wok over medium-high heat. Add oil, garlic, and broccoli and continue to stir-fry for 3-4 minutes making sure the garlic doesn’t burn. Sprinkle some water if garlic starts to over-brown.

3 Next, add the Shaoxing rice wine around the perimeter of the wok. Give everything a quick stir and add in the sauce mixture. Let the sauce come to the boil.

4 Mix the cornstarch and water together to make a slurry. Add the cornstarch slurry slowly while stirring the broccoli and sauce constantly. Let the sauce cook and thicken until it coats the back of a spoon (1-2 minutes). I also like to stir in a bit of chili oil at this point. Serve hot!

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