Recipe by Bayhill
A sugary glaze of garlic and soy sauce lightly coats this stir-fried broccoli.
Top Review by Maito
Wow, this was delicious. I can see how this made it into someone's best of the year cookbook! I used beef broth since I had it open, so it tasted like beef and broccoli without the beef - perfect in my eyes. I also used 2 or 3 cloves of garlic for a half recipe and just half a tablespoon of oil. I added the garlic after the broccoli was mostly cooked so that it would not overbrown, and added the sauce after taking it off the heat. Next time I might try doubling the sauce to see if that works since the sauce makes it really yummy.
- 2 lbs fresh broccoli
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1⁄8 teaspoon salt
- 1⁄2 cup chicken broth
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 1⁄4 cup vegetable oil
Directions See How It's Made
- Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly, and cut off flowerets; set aside. Cut stalks into 1/2-inch pieces; set aside.
- In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
- In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned.
- Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly. Cover and cook an additional 2 minutes.
- Add broth mixture; cook, stirring constantly, 2 minutes or until sauce thickens.