Broccoli in Garlic Sauce with Brown Rice

Instructions

1. 1

   Prepare the Sauce and Vegetables

   • Wash the broccoli and cut it into uniform, bite-sized florets. Peel and slice the stem if desired.
   • Finely mince the garlic and grate the ginger.
   • In a small bowl, whisk together the low sodium soy sauce, vegetable broth, cornstarch, sugar, toasted sesame oil, Shaoxing wine (if using), and white pepper (if using). Ensure the cornstarch is fully dissolved. Set aside.
2. 2

   Blanch the Broccoli

   • Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt.
   • Prepare a large bowl of ice water and set it nearby.
   • Carefully add the broccoli florets to the boiling water and cook for 60-90 seconds, until they turn a vibrant green and are crisp-tender.
   • Using a slotted spoon, immediately transfer the broccoli from the boiling water to the ice bath. This stops the cooking process and preserves the color and crunch. Let it cool for 1 minute, then drain thoroughly.
3. 3

   Stir-fry the Aromatics and Broccoli

   • Heat the avocado oil in a large wok or skillet over high heat until it just begins to shimmer.
   • Add the minced garlic and grated ginger. Stir-fry for 15-20 seconds until fragrant. Be careful not to let the garlic burn.
   • Add the drained, blanched broccoli to the wok. Toss everything together for about 1 minute to coat the broccoli in the aromatic oil.
4. 4

   Add Sauce and Serve

   • Give the sauce mixture a final quick stir to recombine the cornstarch, then pour it into the wok over the broccoli.
   • Stir continuously for 1-2 minutes as the sauce bubbles and thickens, coating each floret in a glossy glaze.
   • Once the sauce has thickened to your liking, remove the wok from the heat.
   • Transfer to a serving platter and serve immediately with steamed rice.