Broccoli with Chili Garlic Sauce

By mariannefeldman

STIR-FRIED BROCCOLI WITH CHILI-GARLIC SAUCE

Serves 4. Published March 1, 2010. From Cook's Illustrated.

WHY THIS RECIPE WORKS:
For a stir-fried broccoli recipe with tender yet still crisp vegetables and a flavorful Asian-inspired sauce, we swapped a traditional wok for a nonstick skillet, prepared the stalks and florets separately, and stir-fried the vegetables over m...(more)

Ingredients

• 1/4 cup low-sodium chicken broth
• 1 tablespoon dry sherry
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 teaspoons Asian chili-garlic sauce
• 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1/8 teaspoon red pepper flakes
• 1 teaspoon plus 1 tablespoon vegetable oil
• 1 1/2 pounds broccoli , florets cut into 3/4-inch pieces, stalks trimmed, peeled, and cut on 45-degree bias into 1/4-inch-thick slices
• 1/4 teaspoon sugar

Preparation

Step 1

1. Whisk broth, sherry, soy sauce, sesame oil, cornstarch, and chili-garlic sauce together in small bowl. Combine garlic, pepper flakes, and 1 teaspoon vegetable oil in second small bowl.

2. Heat remaining tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook, stirring frequently, until broccoli is well-browned, 8 to 10 minutes.

3. Push broccoli to sides of skillet to clear center; add oil-garlic mixture and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli. Add chicken broth mixture and cook, stirring constantly, until florets are cooked through, stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds. Serve.