If you’re looking for a doppelganger for the cloyingly sweet broccoli with garlic sauce from the local take out joint (my favorite? Wah Yeung on 43rd Ave.), this isn’t your recipe. But if you want something with a light sauce and lots of kick, give this a try. Be sure not to overcook the broccoli.
I serve this over brown rice. If I’m especially hungry, I’ll pick up a couple egg rolls from the local joint to flesh out the meal.
2 large bunches of broccoli; florets cut to bite-sized pieces, stalks peeled and sliced into diagonal small pieces
4 large garlic cloves, minced + 1 clove thinly sliced
nice chunk of minced ginger
1/2 cup broth or water
1 T soy sauce or Bragg’s Amino Acids
1 T cornstarch
1 T honey
1 ts sesame oil
2 ts crushed red pepper flakes (more if you like!)
olive oil or Pam
scallions for garnish
1. Chop and peel and dice all your produce
2. Make the sauce by mixing the minced garlic, minced ginger, soy sauce or Bragg’s, cornstarch, honey, sesame oil and crushed red pepper flakes
3. Heat large pan or wok on hight. Spray with oil and brown sliced garlic clove. Once garlic is browned, add broccoli for 1 minute. Reduce heat to medium and add 1/4 cup of water or broth.
4. Cover and cook for 2 minutes or so.
5. Add the sauce and cook for another minute or 2
6. Garnish with sliced scallions.