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Broccoli with Garlic

26/5/2020

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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
​

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
​

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!


For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.​Click here for more details.
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    Author

    Payal Thakurani is a cooking instructor, consulting chef, and author of the popular Southeast Asian cookbook “Curries for the Soul”. Originally based in Shanghai China, chef Payal has been in the food industry since 2012, working in training and brand development in central kitchens. She was also the proud owner of a cooking school and several food brands in Shanghai. She now lives in Singapore and heads Commune Kitchen in Downtown Gallery, where she hosts affordable, hands-on cooking classes for all ages.

    Payal's cookbook 'Curries for the Soul' contains over 100 tried and tested recipes from her kitchen. These include recipes that she grew up with, and many more that she learnt during her travels in Asia. Click here to order Payal’s cookbook in Singapore.

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  • COMMUNE KITCHEN
  • COOKING CLASSES
  • TEAM BUILDING
    • Mystery Box Challenge
    • The Secret Ingredient Challenge
    • Team-Building Cooking Class
    • Go local!
    • Pizza/Pasta Party
    • OUR MENUS
  • PRIVATE COOKING CLASSES
  • KITCHEN RENTAL
  • RECIPES
    • Chicken
    • Beef/Lamb
    • Egg
    • Vegetarian
    • Vegan
    • Seafood
    • Desserts
    • Salads
    • Gluten-Free Recipes
  • PRODUCTS
  • BLOGS
  • FOOD TOURS
  • CONTACT US
  • ABOUT US
  • PHOTO GALLERY
  • MEDIA
  • OUR SUPPLIERS