Takeout Style Broccoli with Garlic Sauce

Ingredients

• Broccoli

  Raw

  1 lb or 454g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Rice wine vinegar

  5 ½ tsp or 28g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Vegetable Stock

  Freshdirect

  ¾ cup or 178g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cornstarch

  1 ½ tbsp or 12g

• Seasoned Oil: Hot Chili Sesame; Mongolian Fire; Sesame Seed

  House of Tsang

  1 teaspoon or 6g

• Shaoxing Cooking Wine

  Pagoda Brand

  ¹⁄₁₆ cup or 25g

Directions

1. Wash the broccoli thoroughly and set aside. Mix the soy sauces, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper, and set aside.
2. Heat the wok over high heat. Add the vegetable oil, garlic, and broccoli and quickly stir-fry so the garlic doesn't burn.
3. Stir fry for 15 seconds, and add the Shaoxing rice wine around the perimeter of the wok. Give everything a quick stir and add in the sauce mixture. Let the sauce come to a boil, and mix the cornstarch and water together to make a slurry. You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer.
4. You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer, add the cornstarch slurry slowly while stirring the broccoli and sauce constantly. Let the sauce cook and thicken until it coats the back of a spoon. If you like a thick sauce, add more cornstarch and water. If you like your sauce thinner, add less cornstarch and water. If you'd like, stir in the chili oil at this point. Serve!
5. Recipe by: Bill (source: https://thewoksoflife.com/broccoli-garlic-sauce/)

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