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Dinner · Chinese · Easy
Broccoli with Ginger and Garlic Sauce
Asian inspired broccoli dish with tasty sauce. Sauce can be used for all kinds of Asian inspired sauted vegetables.
- 15 min hands-on
- 15 min total
- Serves 2
- about $4–7 a serving
- Beef
- skillet
- large pot
- wok
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 2
- 1-2Broccoli (fresh best, frozen works too)
- Minced garlic (1 tablespoon)
- Minced ginger (1 tablespoon)
- Sherry or regular white wine (you cook with what you drink with!) (1 tablespoon)
- Soy sauce (1-2 tablespoon)
Method one step at a time, with timers in the app
- Cut broccoli into little flourettes (hold the broccoli upside down and cut around the stem with a pairing knife)
- Fill your pan (or wok) around half inch (1.57cm) with water and bring to a rapid boil.
- Put broccoli in and steam with lid on for approx. 3 minutes.⏱ 3 min
- Drain broccoli and wipe pan dry.
- One teaspoon of oil and saute garlic and ginger (use sesame seed oil for Asian touch, but neutral or olive oil works well too).
- Deglaze with sherry, put half a cup (approx 120 ml) of warm water or chicken stock. Reduce on medium-high heat.
- Stir in soy sauce, brown sugar and lemon juice to your taste.
- Thicken sauce with corn starch.
- Put dry cooked broccoli back in and saute for very short time (you want it nice and crunchy).
Allergens, with the fine print read
- ⚠Contains gluten, soy.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by mjt91, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.