Stir-Fried Broccoli with Chili-Garlic SaucePrep: 5 min Cook: 10 min Servings: 4by John Spottiswood300 recipes>
My father-in-law has become an amazing cook, and he made this as part of our Easter lunch this year with the fabulous pork tenderloin recipe (see linked below). This version isn't gloppy with extra sauce like you find in many Chinese take out places. It's very flavorful but also relatively light and healthful. He made a TON of it, but it was the only side dish with no left-overs. Give it a try!
- 1/4 cup low sodium chicken broth
- 2 Tbsp dry sherry
- 2 tsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 2 tsp Asian chili-garlic sauce
- 2 medium garlic cloves minced or pressed
- 1/8 tsp red pepper flakes
- 1 tsp and 1 Tbsp vegetable oil
- 1 1/2 pounds broccoli with florets, cut into 3/4 inch pieces, and stalks trimmed, peeled, and cut on an angle into 1/4 inch thick slices
- 1/4 tsp sugar
- Whisk broth, sherry, soy sauce, sesame oil, cornstarch, and chili-garlic sauce together in a bowl. Combine garlic, pepper flakes, and 1 tsp oil in another small bowl.
- Heat 1 Tbsp oil in a large, heavy skillet over medium-high heat until it begins to smoke. Add broccoli and sprinkle with sugar. Cook, stirring frequently, for 8-10 minutes until broccoli is well browned.
- Push broccoli to the edges of the skillet clearing a spot in the middle. Add the contents of the small bowl (pepper-oil-garlic) to the center, mashing for 20-30 seconds with a spoon or spatula until garlic is fragrant, then mix together with the broccoli. Add the broth/sherry mixture and cook, stirring constantly, until the sauce is thickened, about 1 minute. Serve
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