Chinese takeout is a New York City staple. But even when I would get takeout, I kind of stuck to the same few dishes. Broccoli in garlic sauce was one of them. Here, I tried to recreate the flavors of that dish in an easy-to-make at home form.
What You’ll Need:
- 1 1/2 cups cooked white rice
- About 2 cups broccoli florets (fresh or frozen is fine; 9 times out of 10 I use fresh broccoli but when I made this dish I used frozen)
- 2 large carrots, sliced
- 3 tablespoons minced garlic (I used the jarred kind that is in oil)
- 1 cup low-sodium vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon agave
- 2-3 tablespoons prepared cornstarch*
- 2 tablespoons olive oil
What to Do:
- Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
- Heat a medium-sized skillet on low-medium heat with 2 tablespoons of olive oil.
- Once hot, add broccoli and carrots to skillet and saute veggies for about 6-7 minutes.
- Add vegetable broth and reduce heat to a simmer.
- Simmer for 4-5 minutes, then add minced garlic.
- Continue simmer for another 3 minutes, then add soy sauce and stir.
- Add agave and stir. If you want the sauce to be a bit sweeter, add more agave in increments of 1/2 tablespoon until desired sweetness is reached.
- Simmer for another 2 minutes; remove broccoli from heat.
- Add 1 tablespoon of prepared cornstarch* and stir thoroughly, making sure that no cornstarch gets stuck on broccoli florets.
- Add second tablespoon of cornstarch and stir thoroughly again. If you want the sauce to be thicker, add 1-2 more tablespoons of prepared cornstarch, 1 tablespoon at a time.
- Let broccoli sit for approximately 5 minutes so the sauce can fully thicken.
- Transfer broccoli to serving dish.
- Add side of white rice. Bon appetit!
* To make the prepared cornstarch, add approximately 2 tablespoons cornstarch with 2 tablespoons of cold water (so equal parts of each ingredient). You can not add cornstarch directly to hot sauces to thicken them– the cornstarch will become clumpy and that’s no bueno. When this recipe calls for adding prepared cornstarch, it’s this mixture of cornstarch mixed with water.
Date posted on Instagram: 3/14/18