When I was in China, I attended some cooking classes at Hutong Cuisine. The classes I attended are of the dishes I like. After the class, I haven’t had the chance to try cooking it again since it’s cheaper and more time efficient to buy the food especially if you’re living alone. During the pandemic, since we’re trying to limit our outside interaction, I decided to cook this dish to my husband.
As broccoli is one of the vegetables both of us like to eat and is quite healthy, I brave the cooking world and tried recreating this dish. I burnt a little the garlic but everything was just as I remembered. I haven’t had the chance to try it with other vegetables but the slurry seems to be quite common on most Chinese stir fry dishes. Try it and enjoy!
Stir Fried Broccoli with Garlic Sauce
- 180g broccoli
- Garlic, 2 cloves
- Light soy cauce, 1 tsp
- Slurry: Salt, 1/4 tsp, sugar 1/4 tsp, cornstarch 1.5 tsp, water 4 tbsp
- Tear broccoli into pieces. Minced garlic, prepare slurry in a small bowl.
- Bring a pot of water to boil, add little salt and few drops of oil into the water. Put the broccoli in the pot and blanch for 30 seconds. Remove the broccoli from the pot using a strainer.
- Season wok with 2 tbsp oil over medium heat. Add minced garlic and cook till fragrant.
- Add broccoli and stir for 30 seconds
- Add light soy sauce and stir for 30 seconds.
- Add slurry and stir until sauce becomes thicker and coated the broccoli.
- Turn off heat and transfer the broccoli into a plate.
- Serve warm and enjoy!