Pictured: Wok-sauteed broccoli with garlic and chili.
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.
Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.