Stir-fried Broccoli with Garlic
Ingredients: Broccoli, Salt, Garlic, Ginger, Salt · 30 min cook time · 150kcal · ₩7,950
Ingredients
2heads Broccoli, 1tbsp Salt, 4cloves Garlic, 0.5oz Ginger, 0.5tsp Salt, 1tsp Sugar, 1tbsp Cooking wine, 1tsp Chicken bouillon powder, 2tsp Cornstarch, 2tbsp Water, 1tsp Oyster sauce, 1tsp Oil, 1tbsp Oil, 1tsp Cooking wine
Instructions
1. Prepare a bowl of clean water and add 1 tbsp of salt. Mix the salt in. Place the broccoli in the water, floret side down, and soak for 3-5 minutes to clean and kill any critters.
2. Select good quality broccoli by avoiding long stalks and yellow buds. The buds should be green and the stalk relatively short.
3. After soaking, cut the florets from the stem. Cut at the stem, not through the buds, to prevent them from falling apart. If florets are too big, cut along the stem.
4. Peel the outer skin of the broccoli stalks and slice them thinly. Set aside.
5. Smash and peel 4 cloves of garlic. Trim the hard end, then smash into a paste and mince finely.
6. Cut two slices of ginger (about 0.5 oz). Smash each slice with a cleaver, gather, and mince.
7. Prepare the stir-fry sauce: combine 0.5 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, 1 tsp chicken bouillon powder, 2 tsp cornstarch, 2 tbsp water, and 1 tsp oyster sauce. Mix well.
8. Prepare a bowl of cold water, optionally with ice, for shocking the blanched broccoli. This helps preserve its green color and crispness.
9. Heat a wok or pot on high heat. Add enough water to cover the broccoli. Add 1 tbsp salt and 1 tsp oil to the water. Bring the water to a vigorous boil.
10. Once the water is boiling, add the broccoli stalks first, as they are harder. Then add the florets, ensuring they are fully submerged. Cover and bring back to a boil (about 3 minutes).
11. Once boiling again, quickly transfer the blanched broccoli to the ice bath using a spider strainer. Turn off the heat and discard the hot water from the wok.
12. Remove the broccoli from the ice bath and place it in a colander or steamer basket to drain excess water.
13. Heat the wok on high. Once hot, add 1 tbsp of oil. Reduce heat to medium and add the minced garlic. Bloom the garlic with a quick stir.
14. After a quick stir of the garlic, add the minced ginger. Stir-fry for 20-30 seconds.
15. Turn the heat back to high. Add the drained broccoli to the wok and stir-fry continuously. Splash about 1 tsp of cooking wine along the edge of the wok.
16. While stirring, gradually add some of the prepared sauce. Check the amount of liquid and add more if needed, but avoid over-saucing.
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