Takeout-Style Broccoli with Garlic Sauce

Ingredients

• 454g (1 lb) broccoli, cut into florets
• 1 tsp dark soy sauce
• 2 tbsp soy sauce
• 1½ tsp rice wine vinegar
• 2 tsp sugar
• 180ml (¾ cup) hot chicken or vegetable stock
• ½ tsp sesame oil
• ⅛ tsp ground white pepper
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 tbsp Shaoxing wine
• 1½ tbsp cornstarch mixed with 1½ tbsp water (slurry)
• 1 tsp chili oil (optional)

Instructions

1. Wash the broccoli thoroughly and set aside. In a small bowl, whisk together the dark soy sauce, soy sauce, rice wine vinegar, sugar, stock, sesame oil, and white pepper. Set aside.

2. Heat a wok over high heat until very hot. Add the vegetable oil, then the garlic and broccoli. Stir-fry for 15 seconds, keeping everything moving so the garlic doesn’t burn.

3. Add the Shaoxing wine around the perimeter of the wok. Stir briefly, then pour in the sauce mixture and bring to a boil. For softer broccoli, reduce heat slightly and cook for a minute or two before proceeding.

4. Stir the cornstarch slurry to recombine, then drizzle it in slowly while stirring constantly. Cook until the sauce thickens and coats the back of a spoon. Add more slurry for a thicker sauce, or a splash of stock to thin it.

5. Stir in the chili oil if using. Serve immediately over white or brown rice.