Broccoli in garlic sauce
A quick blanch cooks broccoli evenly before it meets a glossy garlic sauce. Sliced carrot adds colour, and even the peeled broccoli stalk gets used.
- Prep
- 8 min
- Cook
- 8 min
- Total
- 16 min
- Makes
- Serves 2
Your new skill: Blanching vegetables before coating them in sauce
For a little background, read Can a menu word tell you how food was cooked?.
Your ingredients
Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.
- 1 medium head broccoli
- 1 small carrot
- 1 tsp salt for blanching water
- Sauce: 1 tbsp oyster sauce
- Sauce: 1 tsp cornflour
- Sauce: a small pinch of salt and white pepper
- Sauce: 75 ml water
- 1 tbsp neutral cooking oil
- 4 garlic cloves, coarsely chopped
Let’s make it
-
Cut evenly
Separate the broccoli into bite-sized florets. Peel the tough skin from the stalk and slice the tender centre. Peel and thinly slice the carrot.
-
Blanch briefly
Bring a large pan of water to the boil and add the blanching salt. Cook the broccoli for 1–1½ minutes, then add carrot and cook for another minute. Drain well.
-
Give it a glossy finish
Mix the sauce ingredients. Heat oil in a wok or large frying pan over medium heat and sizzle the garlic for about 15 seconds. Reduce the heat, stir the sauce again and add it. When it thickens, toss in the vegetables until coated and hot. Ready before your rice has finished resting!
What to try next
Try Cashew chicken stir-fry or Egg fried rice for your next kitchen project.
Keeping it: Cool leftovers and refrigerate within 2 hours. Eat within 48 hours, reheating only once until steaming hot throughout.
