Garlicky broccoli

• Gluten free

• Produce

  • 4 cups Broccoli florets
  • 5 cloves Garlic

• Canned Goods

  • 1/2 cup Chicken stock

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 tsp Salt
  • 1 pinch White pepper

• Oils & Vinegars

  • 1 tbsp Oil
  • 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 2 tbsp Water

Found on thewoksoflife.com

Description

Ingredients

• 4 cups broccoli florets
• 1 tablespoon cornstarch
• 2 tablespoons water
• 5 cloves garlic
• 1 tablespoon oil
• 1 tablespoon shaoxing wine
• ½ cup chicken stock
• 1 teaspoon salt
• pinch of white pepper
• ½ teaspoon sesame oil

Directions

• Wash the broccoli and set aside. Make a slurry by mixing the corn starch into the water and use a spoon to stir until completely dissolved. Mince the garlic.
• Bring about 6 cups of water to a boil in your wok and add the broccoli. Blanch for a minute, drain, and put the broccoli into cold water to stop the cooking process.
• Heat the wok over high heat. Once the wok is very hot, add the oil, garlic, broccoli, and wine. Stir fry for a minute and pour in the chicken stock. Let the mixture come to a boil, which should be quick since the heat is so high.
• Add salt, white pepper, and sesame oil and give it another quick stir. Now make sure your cornstarch slurry is still well-mixed as the water tends to separate after some time. Stir in half of the slurry and let the sauce cook and thicken until it coats the back of a spoon. Add more slurry if it’s not thick enough. Plate and serve hot!