Archive | 8:39 am

Stir-Fried Broccoli with Chili-Garlic Sauce

27 Jul

Chinese food has long been my go-to comfort food.  No matter where I live, there’s always at least one hole-in-the-wall Chinese food restaurant where the waiters know my face and ask if I want “the usual” (“the usual” for me is won-ton soup and beef and broccoli).  I always knew that I should be able to make this at home, given how much I eat it, but I always just left it to the professionals because the ingredient lists were daunting and I didn’t have a wok.  Until this recipe.  I still don’t have a wok, but I’ve certainly got a new way to whip up some broccoli quickly when I get home from work, since I had 75% of the ingredients already in my fridge.

I ran to the store to pick up some ingredients–my local Vons had no chili-garlic sauce, but they did have a giant $10 bottle of sesame oil.  No way! I would be skipping sesame oil and the sherry, because I just didn’t want to spend the money.  So I headed to Whole Foods, since they have a strangely more international section than any super grocery store for the chili-garlic sauce.  Lo and behold, they had a smaller $5 bottle of sesame oil and I grabbed it.  Once I got home, I opened the bottle of sesame oil and hesitated before taking a sniff…and that one sniff changed my whole perspective of making Chinese food at home.  Sesame oil IS the smell of Chinese food!  I couldn’t believe that all this time I had been foregoing what was probably the most important ingredient of Chinese food.  No wonder it never tasted as good as what I got from the local take-out place!

Stir-Fried Broccoli with Chili-Garlic Sauce
Serves 2
Adapted from America’s Test Kitchen Cooking for Two 2011

  • 2 tablespoons low-sodium chicken broth
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon Asian chili-garlic sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon cornstarch
  • 3 1/2 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 12 ounces broccoli florets
  • 1/8 teaspoon sugar
  1. In small bowl, whisk broth, soy sauce, chili-garlic sauce, sesame oil, and cornstarch together until well combined
  2. In second small bowl, combine 1/2 teaspoon of vegetable oil, garlic and red pepper flakes
  3. Heat remaining 1 tablespoon vegetable oil in 12-inch non-stick skillet over medium-high heat until just smoking.  Add broccoli and sugar and cook, stirring frequently, until broccoli is well browned, 5-7 minutes.
  4. Stir in garlic-oil mixture and cook until fragrant, about 15 seconds.  Add broth-soy sauce mixture and toss until broccoli is evenly coated.
%d bloggers like this: