Quick Garlic Asian Broccoli Side Dish (Print Version)

Whip up this quick garlic Asian Broccoli Side Dish! Tender-crisp broccoli in a savory sesame sauce. A simple, flavorful weeknight winner.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 8 Minutes minutes
Total Time: 18 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Vegetarian, Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 1 lb fresh broccoli florets
02 - 1 tbsp neutral oil (like canola or vegetable)

→ Flavor Boosters

03 - 4 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated

→ Sauce Essentials

05 - 3 tbsp soy sauce
06 - 1 tbsp toasted sesame oil
07 - 1 tbsp rice vinegar
08 - 1 tsp granulated sugar (or maple syrup)
09 - 1 tsp cornstarch mixed with 2 tbsp water (cornstarch slurry)

→ Finishing Touches

10 - 1 tbsp toasted sesame seeds
11 - Optional: pinch of red pepper flakes

# Instructions:

01 - First up, get those beautiful broccoli florets ready. I like to cut mine into bite-sized pieces, not too big, not too small, so they cook evenly and soak up all that delicious sauce. Give them a good rinse under cold water, then shake off any excess. This is where I sometimes get a little too eager and make a mess with water splashing everywhere, but hey, it's part of the fun, right?
02 - Now, for blanching! Bring a pot of salted water to a rolling boil. Drop in your broccoli florets and let them cook for just 2-3 minutes. We're aiming for tender-crisp here, not mushy. I learned the hard way that overcooking broccoli turns it into a sad, limp thing. Immediately transfer them to an ice bath to stop the cooking. Drain them really, really well afterwards; nobody wants watery sauce.
03 - While the broccoli is chilling, let's make the sauce. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar (or maple syrup), and the cornstarch slurry. Make sure that cornstarch is fully dissolved, no lumps allowed! I always give it a good sniff at this point – that sesame oil aroma just gets me every time. This is the heart of the dish, so take your time and make it right.
04 - Heat a large skillet or wok over medium-high heat. Add a tiny bit of neutral oil, then toss in your minced garlic and grated ginger. Sauté them for about 30-60 seconds, just until fragrant. Oh, the smell! It's absolutely intoxicating. Be careful not to burn the garlic – a light golden color is perfect. This step sets the flavor foundation for our amazing side.
05 - Add the drained, blanched broccoli to the skillet with the aromatics. Give it a quick toss to coat everything. Pour in your prepared sauce. Stir continuously as the sauce comes to a simmer and thickens, which usually takes just a minute or two. It'll get beautifully glossy. This is where the magic happens, watching that sauce cling to every floret.
06 - Once the sauce has thickened and coated the broccoli, remove it from the heat. Sprinkle generously with toasted sesame seeds. Give it one last gentle toss. The broccoli should be bright green and slightly crisp, not soggy. Serve immediately! The flavors are just incredible when it's fresh and warm. Sometimes, I even add a pinch of red pepper flakes here for a little kick, just because I like it spicy!

# Notes:

01 - Always blanch your broccoli briefly and shock in ice water to keep it vibrant and crisp.
02 - Leftovers keep well in the fridge for 3-4 days; gentle reheating is best to avoid mushy texture.
03 - Lime juice can sub for rice vinegar in a pinch, giving a zesty twist, but the flavor profile shifts.
04 - Taste the sauce before adding to the pan and adjust sweetness/tanginess; your preference makes it perfect.

# Equipment Needed:

01 - Large pot
02 - large skillet or wok
03 - small mixing bowl
04 - whisk
05 - slotted spoon
06 - ice bath

# Nutrition (Per Serving):

Calories: 120
Total Fat: 7g
Total Carbohydrate: 10g
Protein: 5g

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