Prep 15 mins
Cook 5 mins
One of my favorites from Weight Watchers. Also great if you add cooked chicken or tofu, bamboo shoots, and water chestnuts.
- 946.36 ml broccoli florets
- 3 garlic cloves, minced
- 118.29 ml low sodium chicken broth
- 44.37 ml sake
- 29.58 ml low sodium soy sauce
- 29.58 ml oyster sauce
- 14.79 ml cornstarch
- 9.85 ml sugar or 9.85 ml Splenda sugar substitute
- 14.79 ml oil (for cooking)
- Combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar in a bowl & set aside.
- Heat a large nonstick wok or skillet over medium heat; add oil. Once the oil is warm, add garlic and stir-fry until fragrant. Add the broccoli (and any other vegetables if desired) and stir-fry for 3 minutes or so, until slightly tender. Add the sauce mixture and stir constantly until sauce boils and thickens. Serve once sauce and broccoli reach desired thickness and tenderness.
This is really good- quick and easy too! I did make a few substitutions- I used water instead of broth, regular soy sauce, and used 1T each of oyster sauce and hoisin. I omitted the sake because I didn't have any. I added a dash of red pepper flakes for a little heat, though it's certainly not necessary- just personal preference. I add the garlic at the same time as the broccoli, because the first time I made this following the instructions, it was on the verge of burning. I also think next time I will try pre-steaming the broccoli just a little, because my son likes broccoli tender with a little crunch, and I had trouble getting it tender enough by stir frying alone. This is a great recipe that I will serve again and again- thank you for sharing it!
This is pretty darn good. I made it with tofu that I had pan seared first. I also had run out of oyster sauce so used half fish sauce, half hoisin sauce. It was great!
Delicious thanks for posting.