Stir-fried broccoli in a savory garlic and soy sauce that thickens into a glossy coating.
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| prepWash broccoli and cut into florets | ||||
| 450 g broccoli florets | Heat wok, add oil, garlic & broccoli; stir-fry | Stir-fry 15 sec, add Shaoxing wine & sauce | Add slurry slowly, stir until glossy | |
| 1 teaspoon dark soy sauce | Mix sauce base, set aside | |||
| 2 tablespoons soy sauce | ||||
| 1½ teaspoons rice wine vinegar | ||||
| 2 teaspoons sugar | ||||
| 180 ml hot chicken or vegetable stock | ||||
| ½ teaspoon sesame oil | ||||
| ⅛ teaspoon ground white pepper | ||||
| 2 tablespoons vegetable oil | ||||
| 4 cloves garlic, minced | ||||
| 1 tablespoon Shaoxing wine | ||||
| 1½ tablespoons cornstarch | Whisk cornstarch & water | |||
| 1½ tablespoons water | ||||
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