Broccoli with Garlic Sauce (蒜蓉西兰花)

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• About the dish
• Ingredients
• Cooking process
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About the dish

A typical Chinese dinner always includes vegetable dishes and sometimes they can be the star of the meal. Today’s recipe, broccoli with garlic sauce, appears in our Red House kitchen frequently as broccoli is readily available all year round, and the dish tastes incredibly satisfying.

Using garlic to flavor vegetables is a common practice in Chinese cuisine. Unlike the complex garlic sauce used in Sichuan dishes like Fish Fragrant Eggplant, this recipe keeps it simple with just a dash of oyster sauce, an essential Chinese condiment that perfectly complements vegetables (think the classics like oyster sauce lettuce, oyster sauce Gai Lan, etc.).

Whether you’re new to Chinese cooking or a busy home cook in search of quick dinner options, broccoli with garlic sauce is an excellent addition to your dinner menu. Scroll down to see the detailed recipe and give it a try!

 

Ingredients

Here is the simple list of ingredients you need for this recipe:

• Broccoli
• Carrot, for adding another vibrant color, optional
• Oyster sauce, a common Chinese condiment packed with savory and umami tastes (see note below)
• Garlic, a perfect accompaniment to vegetables
• Cornstarch (or potato starch/tapioca starch), for thickening the sauce
• White pepper, for adding a subtle heat and aroma
• Salt

🌟 Substitutes for oyster sauce: To make this dish vegan or seafood-free, you can replace regular oyster sauce with vegan oyster flavor sauce or mushroom vegetarian stir-fry sauce, both made by the popular condiment brand Lee Kum Kee. Gluten-free oyster sauce is also available.

Cooking process

Step 1: Prepare the vegetables

Wash the broccoli thoroughly then separate the florets with a knife. Cut the large florets into smaller ones so that all pieces are of a similar size. Do not discard the stem which is equally delicious. Trim off its thick skin then cut it into thin slices.

If using carrots, peel and slice them diagonally.

Step 2: Blanch the vegetables

It’s important to blanch the broccoli before stir-frying to ensure even and thorough cooking, similar to the technique used in classic Chinese takeout dishes like Beef and Broccoli and Shrimp and Broccoli. Blanching also helps control the cooking time, allowing you to achieve the desired texture.

Bring plenty of water to a full boil then add a generous amount of salt. Put in the broccoli. Leave to cook for 1 to 1½ minutes. Add the carrot slices and boil for one more minute. Drain well and move on to the next step.

Step 3: Stir-fry the dish

In a small bowl, mix all the condiments (oyster sauce, cornstarch, salt, and white pepper) with some water. Set aside.

Pour a little cooking oil into a wok or a large skillet over medium heat. Add coarsely minced garlic when the oil is mildly heated (don’t wait until it’s burning hot). Leave to sizzle until the garlic just starts to brown on the edge.

Turn the heat down to low (see note below). Stir the sauce then pour it into the wok.

Once it starts to thicken (this happens pretty quickly), tip in the blanched vegetables. Toss swiftly to evenly coat them with the seasoning.

🌟 NOTE: It’s very important to control the heat to prevent the sauce from thickening too fast. If using an electric hob that can not cool down instantly, you can periodically remove the wok from the burner to regulate the heat. Do not panic if the sauce appears to be too thick. Add a little water and swirl with a spatula to thin it before adding the vegetables.

Other vegetable recipes

Looking for more tasty ideas to cook vegetables? Here are some popular ones to try:

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