Broccoli with Garlic
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
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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.