Stalk Market Surge
Stir-Fried Broccoli Florets in Savory Black Garlic Sauce
20 minutes
Serves 4
SideChineseDairy-freeNut-freeLow Sodium
Herb's take
This dish puts broccoli in the driver’s seat, using sizzling wok technique and the umami punch of ground fermented black garlic. If you’ve wondered how restaurants get that tender-crisp perfection, you’ll learn the art of the quick hot stir-fry, no limp veggies allowed.
Equipment needed
- Wok or large nonstick skillet
Ingredients
Yield
4
Instructions
- 01In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and water until smooth. Set aside.
- 02Heat a wok or large nonstick skillet over high heat until just beginning to smoke. Add the neutral oil and swirl to coat the pan.
- 03Add the ginger and garlic, stir-fry for 20 seconds until aromatic.
- 04Toss in the broccoli florets and sliced stems. Stir-fry for 2 minutes, allowing the edges to pick up a hint of char.
- 05Add 2 tablespoons of water, cover the pan, and let the broccoli steam for 1 1/2 minutes. Uncover and continue stir-frying until most of the liquid has evaporated.
- 06Add the ground fermented black garlic and toss with the broccoli for 30 seconds, breaking up any clumps.
- 07Pour in the prepared sauce, stirring constantly until the broccoli is evenly glazed and the sauce thickens, about 1 minute.
- 08Remove from heat, drizzle with toasted sesame oil, and toss well.
- 09Transfer to a serving bowl and garnish with sliced scallions. Season with salt and pepper to taste.
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