Broccoli with Garlic Sauce (蒜蓉西兰花)
A must-try dish, broccoli with garlic sauce shows you a classic Chinese way to make vegetables irresistibly appealing.
Servings: 2
Calories: 191kcal
Ingredients
For blanching
- 1 medium head broccoli
- 1 small carrot
- 1 teaspoon salt
For stir-frying
- 1 tablespoon oyster sauce see note
- 1 teaspoon cornstarch
- ⅛ teaspoon salt
- 1 pinch white pepper
- 5 tablespoon water
- 1 tablespoon neutral cooking oil
- 4 cloves garlic crushed and coarsely chopped
Instructions
Prepare
- Wash broccoli thoroughly under running water. Cut it into bite-sized florets. Remove the outer layer of the thick stem then cut it into thick slices.
- Peel the carrot then cut it diagonally into thin slices.
Blanch
- In a wok or a pot, bring about 4 cups (1 liter) of water to a full boil. Add 1 teaspoon of salt then put in the broccoli. Leave to cook for about 1 to 1½ minutes, then add the carrots and continue cooking for 1 more minute. Drain the vegetables and set aside.
Stir-fry
- While waiting for the vegetables to blanch, mix oyster sauce, cornstarch, salt (⅛ teaspoon), and white pepper with water (5 tablespoons).
- Heat oil in a wok or a pan over medium heat. Add garlic and sizzle it for 15 seconds or so.
- Turn the heat down to low, then pour in the seasoning mixture (stir well beforehand in case any starch sinks to the bottom). Swirl with a spatula as the sauce thickens.
- Put in the blanched broccoli and carrot. Toss swiftly to combine until the vegetables are evenly coated with the sauce.
Notes
Substitutes for regular oyster sauce: vegan oyster flavor sauce, mushroom vegetarian stir-fry sauce, and gluten-free oyster sauce.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 510mg | Potassium: 1070mg | Fiber: 9g | Sugar: 6g | Vitamin A: 6071IU | Vitamin C: 275mg | Calcium: 165mg | Iron: 2mg
