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Broccoli with Garlic Sauce | www.tasteandtellblog.com

I originally wanted to make a dessert from this book. Well, there are only a few listed, and I had chosen one, but after searching several stores for one of the ingredients, I almost gave up. Then, while at a local health food store, I found the ingredient – agar agar flakes. But when I saw the price tag, I immediately put them back on the shelf. Not only was it way more than I’d want to take from my grocery budget, but I’m sure it’s not an ingredient most of you have on hand, either! So I went to a different section of the book – the vegetables.

I just happened to have all the ingredients on hand for this Broccoli with Garlic Sauce, so I went for it. The book says that it can either be served as a side dish or as a vegetarian main dish. I served it as a main dish, and the biggest thing I would have done differently is that I would have served it with rice. It needed something to soak up all the wonderful sauce. We are usually meat eaters, so it felt like something was missing for a main dish, but it was still delicious!! And this is something that I would totally make again as a side dish, next time I make Chinese food for dinner.

Recipe Rating: 4 out of 5

Broccoli with Garlic Sauce
from The Shun Lee Cookbook

Makes 4 to 6 side dish servings

total prep + cook time: about 15 minutes

1 pound broccoli florets
1/2 small red bell pepper, seeds and ribs removed, cut into strips about 1 1/2 inches long and 1/4 inch wide

2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons distilled white vinegar
1 tablespoon rice wine or dry sherry
1/2 teaspoon ground white pepper
1 tablespoon cornstarch

2 tablespoons vegetable oil
2 scallions, white and green parts, trimmed and minced
1 tablespoon peeled and minced fresh ginger
6 garlic cloves, peeled and minced
1 tablespoon hot bean paste
1 tablespoon hot chili oil, optional
1 tablespoon dark sesame oil

Bring a large pot of water to a boil over high heat. Add the broccoli and cook until it is crisp-tender but slightly undercooked, about 1 minute. Using a wide wire-mesh strainer, transfer the broccoli to a colander. Place a plate inside the colander on top of the broccoli, and let stand to drain excess water from the broccoli. Add the bell pepper to the boiling water and cook until crisp-tender, about 1 minute. Drain the red pepper in a fine wire-mesh strainer.

To begin the sauce, combine the soy sauce, sugar, vinegar, rice wine, and white pepper in a small bowl, and set aside. Dissolve the cornstarch in 3 tablespoons cold water in another small bowl, and set it aside.

Heat a large wok over high heat. Add the oil and heat until it is shimmering. Add the scallions, ginger, and garlic, and stir-fry until fragrant, about 10 seconds. Add the soy sauce mixture and the cornstarch mixture, and stir-fry for 10 seconds. Add the hot bean paste and stir-fry for another 10 seconds. Return the broccoli and bell pepper to the wok, and stir-fry until well coated with the sauce, about 10 seconds. Add the hot chili oil, if using, and stir-fry for 10 seconds. Then add the sesame oil and serve immediately.

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22 Responses to Cookbook of the Month Recipe – Broccoli with Garlic Sauce

  1. Rosa's Yummy Yums says:

    Those flavors go well together!



  2. Bethany Park says:

    Looks beautiful! I am always looking for veggie sides when I make Chinese foods — this looks delicious!

  3. kat says:

    I could easily see adding some thin strips of beef to that & serving it over rice for dinner.

  4. dawn says:

    yes, one of the very few ways I eat broccoli. very nice!

  5. Barbara says:

    Funny you started out to make one thing and ended up with another!
    And quite a recipe too. Love those Chinese flavors…sweet, spicy, sour all mixed in to make a delicious vegetable.

  6. Kim says:

    Yum – the broccoli looks all glossy with the sauce!

  7. Pam says:

    This looks and sounds delicious! Beautiful color! I love broccoli and am always looking for different ways to prepare it, so this is a keeper! I've never heard of agar agar flakes so will check it out. Glad you made this instead of a dessert!

  8. grace says:

    i'd get laughed out of my house if i tried to serve this as a main dish. 🙂
    seriously, it looks great. behold, the power of garlic!

  9. Sook says:

    Oh I love how the color of the broccoli looks still so green and perfect! Garlic sauce sounds amazing!

  10. Chef Aimee says:

    I have eaten at Shun Lee and this broccoli looks so good!

  11. Rose says:

    Hi there, this is my first visit to your blog. I love your header! There is something about polaroids I always love.
    This recipe looks delicious, deffinatey something I will keep in mind to try. Garlic always goes so well with broccoli!
    I bought some agar agar a while back…$13! very expensive considering I only used it once.


  12. Maria says:

    I love the sauce, what a great way to spice up broccoli!

  13. teresa says:

    a perfect and healthy side dish! maybe if i made broccoli like this my kids would finally eat it!

  14. Abby says:

    You know I'm all about some broccoli. Since it's the only vegetable Brad willingly eats!

  15. Cookie baker Lynn says:

    I actually do have agar agar on my shelf! Bought it to play with and have never used it. I'd go for the broccoli – it looks delicious.

  16. Katrina says:

    Hey, trying to play blog reader catchup. Your blog looks great!

  17. funffordable says:

    Looks yummy!! How about a recipe for broccoli rabe? Mine always seems to be too bitter. 🙁

  18. Darcy says:

    I saw this on your blog and knew I had to make it right away! My husband and I ate it as a main dish, all piled up on top of brown rice. Delicious!
    Thank you!
    And, seriously, your blog rocks.

  19. Emily says:

    I'm curious what dessert it was. I've never seen agar agar before. You can make vegan marshmallows with it!

    Broccoli with garlic sauce is my favorite Chinese dish. I prefer it over meat. Although I do like tofu though.

  20. eatme_delicious says:

    Ooo this looks delicious! I'm not a meat eater and I know this wouldn't fill me up on its own, so I'd eat it with tofu probably. Sounds like an amazing side dish though.

  21. Maria says:

    This was surprisingly delicious. Would probably cut back the cornstarch by a tbsp though. I like the sauce a little more mobile.
    Substituted the ginger with a 1/2 tbsp of grated ginger from the tube, passed on the bean paste and hot chili oil and sprinkled Sriracha instead.

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