How to Make Easy Broccoli With Garlic Sauce Stir Fry Recipe (2024)

FAQs

Do I have to boil broccoli before stir frying? ›

Broccoli does NOT requiring boiling before sautéing or stir-frying IF you implement the steaming method. Trapping hot air in the pan is what helps soften the broccoli so it doesn't just appear cooked on the outside.

Cooking Method #1: Blanching

Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove with a slotted spoon and plunge immediately in the ice water. Let the water come back to a boil, then cook the stems until they are also crisp-tender, 1 1/2 to 2 minutes.

To prepare vegetables for stir-frying, blanching is the perfect way to jump-start the cooking process, especially for dense vegetables like broccoli or cauliflower (which usually take a while to stir-fry and often get soggy).

It's best to blanch broccoli before stir frying since they need some time to thoroughly cook through. Blanching will help the stems soften so they're nice and tender after stir frying.

While boiled broccoli is often soggy, steamed broccoli is characteristically crisp-tender. Plus, when you boil broccoli, some of the nutrients leach into the boiling water. You don't have to worry about that with steaming. Your steamed broccoli will be a great meal-prep building block because it's like a blank canvas.

Steaming broccoli is quick and easy, and it's considered one of the healthiest ways to prepare the vegetable. Instead of submerging the florets and stem into boiling water or roasting them in the oven, the broccoli is placed in a steamer basket over simmering water and covered with a lid.

Nope, not those commercial produce washes; the USDA actually advises against using those. Instead, use a pantry staple: vinegar. Fill a large bowl with 2 ⅔ cups cold or warm water and ⅓ cup white vinegar. Allow it to soak for 2 minutes, then dump the broccoli into a colander.

To boil, place in a pan of boiling water and cook the florets for 6-8 minutes. To steam, place in a steamer over boiling water and cook for 6-8 minutes. Broccoli to be stir-fried should be separated into bite-sized florets, heat 1 tbsp of oil in a frying pan and add the florets, cook for 4-5 minutes or until tender.

In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside. In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned. Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly.

Chinese restaurants often incorporate garlic, ginger, and soy sauce to add depth and flavor to the broccoli. You can also add a dash of sesame oil or a sprinkle of red pepper flakes for an added kick.

Why does restaurant broccoli taste so good? ›

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

Once the meat is done cooking, add the vegetables to the pan. If you are using fresh vegetables, you will need to stir them around for 4-5 minutes so they start cooking before you add your sauce. When they are starting to feel tender, but still have a lot of bite to them, add the sauce.

Heat your wok until you can just see a bit of light smoke coming off the surface of the pan. Add your oil by pouring it around the sides of the wok so it slowly flows to the bottom. 3. It will start smoking quickly, so immediately add your garlic and ginger, and stir fry until fragrant and not very browned.

Food & Dining

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

Many recipes call for crisper, more dense vegetables to be blanched, especially before stir-frying. There are several reasons for doing this: It helps seal in the color, flavor and nutrients of the vegetables. (Green vegetables turn a wonderful bright green when blanched).

Before incorporating into a quick-cooking recipe such as a stir-fry, blanching will soften vegetables that take longer to cook like broccoli and carrots. Some of the bitterness is removed from cabbage, leafy greens, and onions after blanching.

Get a better stir-fry every time

Drain every ingredient after washing, and pat meats dry with a paper towel. Cut everything into small, equal pieces for even cooking and to help them fry faster. You'll also want to limit the amount of vegetables you use that give up a lot of water.