1 large bunch fresh broccoli, about 1 1/3 pound, washed3-5 large cloves garlic, minced1/2 cup broth of choice1 tbsp soy sauce1 tbsp cornstarch1 tbsp brown sugar or sugar substitute1 tbsp sesame oil1 tbsp canola or corn oil1 tbsp fish sauce, optional
3-4 scallions, thinly sliced, optional
Cut your broccoli into florets, peel the stalks and slice into thin coins. Set aside. Mix garlic, broth, soy sauce, cornstarch, brown sugar, sesame oil, and fish sauce in a bowl. Set aside.Heat canola oil in a large skillet. When oil is hot, add the broccoli. Cook 4 minutes, stirring continuously, until the broccoli is brown in places. Add 1/2 cup water, cover, and cook for an additional 4 minutes, until the broccoli is starting to get tender.
Stir in the sauce, cook for 2 more minutes until the sauce starts to thicken and the broccoli is cooked to your desired tenderness. Garnish with scallions if you’d like.
Adapted from the Skinny Chef
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This recipe was most recently featured in
Boston Organics Newsletter No. 03 of 2015.