Pictured: Wok-sauteed broccoli with garlic and chili.
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Prep: Clean and trim broccoli into inch-wide pieces. Steam using steamer basket for about 5-6 minutes, or until broccoli becomes bright green and flesh softens slightly. Immediately shock in a bowl of ice water to stop the cooking and preserve color. Drain. Dice three cloves of garlic and set aside.
Saute: Add 2 TBS of vegetable oil to a very hot wok. Add garlic and stir immediately to keep from burning. Add a heaping spoonful of sambal oelek or similar chili paste. Quickly add broccoli and toss, coating with the garlic oil mixture. Saute for about one minute, then add a few dashes of tamari soy sauce, two dashes of fish sauce, and 1/4 cup of chicken or vegetable stock. If thicker sauce is desired, mix one teaspoon of corn starch with stock before adding. Reduce slightly for about 30 seconds. Once broccoli is tender but not overcooked, plate.