Broccoli can be tasty and appealing as a standalone veggie in a dish. Yes!! you read it right. This Broccoli with garlic sauce recipe will change your perception of this veggie. Asian Garlic sauce is made with soy sauce, oyster sauce, Shaoxing wine, rice wine vinegar, sugar, red pepper flakes and tons of fresh garlic makes broccoli taste so much better, that even a broccoli hater would ask for seconds. The only other way my family would eat broccoli is roasting in an air fryer, the charred bit of Air fryer broccoli is just amazing.
I love this recipe because
Choose Fresh Broccoli
If the broccoli is not fresh, garlic sauce is not just enough to salvage the dish. I am going to share some great tips for choosing the best broccoli.
Fresh broccoli is vibrant green in color with tight compact florets. If the florets look yellow, discolored, or has a funky smell, then that is not fresh. Fresh broccoli doesn’t have a strong smell. The bottom of the stem needs to be white and firm. If it’s yellow and when you press with your finger it feels soft then avoid it.
Can I Use Frozen Broccoli?
While I always prefer fresh broccoli, using frozen broccoli will cut short your prep time as they are already blanched before frozen. No need to thaw the florets, directly add them to the skillet and cook until it is thawed completely. Towards the end add stir fry sauce and finish of the dish. Measure all the sauces , mix in a bowl, and keep ready. Keeping the heat high, add the stirfry sauce and toss everything on high heat for another minute and let the sauce thicken. And it’s ready to serve!!
Storing Leftovers
Leftovers can be stored for 3-4 days in an airtight container. You can also make the sauce in advance and keep refrigerated for up to a week. Blanch broccoli a couple of days in advance and keep it ready.
Serving
I love to serve this broccoli on top of hot rice with a fried egg and spoon over the garlic sauce. This also goes well as a side dish and pairs well with many main dishes.
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