Sautéed Asian Broccoli
CHOW Test Kitchen
This recipe is a quick and easy way to add some Asian flavor to broccoli. Quickly steam the broccoli in a pan for a few minutes, and while it cooks mix up a simple sauce of soy sauce, cornstarch, sugar, garlic, and red pepper flakes. Add the sauce to the pan and stir until the broccoli is coated, then sprinkle with the sesame seeds.
- 1 1/2 pounds broccoli
- 2 teaspoons vegetable oil
- 1/4 cup plus 3 tablespoons water
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon packed light brown sugar
- 1/4 teaspoon red pepper flakes
- 3 medium garlic cloves, finely chopped
- 1 teaspoon toasted sesame seeds
1Trim about 1 inch off the stem ends of the broccoli. Using a vegetable peeler, peel away the woody outer layer of the stalks. Halve the broccoli lengthwise through the stem and florets. Turn the pieces so that they are cut-side down, then cut them lengthwise through the stem and florets into 1/2-inch-wide pieces. Cut those pieces crosswise into 1-inch pieces; set aside.
2Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the broccoli and stir to coat in the oil. Add 3 tablespoons of the water and cover with a tightfitting lid. Cook until the broccoli is crisp-tender, about 3 minutes.
3Meanwhile, place the remaining 1/4 cup water, soy sauce, cornstarch, sugar, and red pepper flakes in a medium bowl and whisk to combine; set aside.
4Reduce the heat to medium, add the garlic to the frying pan, stir to combine, and cook until fragrant, about 1 minute.
5Remove the pan from the heat. Rewhisk the reserved sauce and add it to the pan. Stir until the sauce thickens and coats the broccoli, about 1 minute. Stir in the sesame seeds and serve immediately.
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