Broccoli with Garlic Sauce

Steps

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1. 1
   Prepare the vegetables. Cut 2 heads of broccoli into bite-sized florets, using only the florets for this recipe. The stems can be trimmed and stored separately for later use.
   ▶ ≈1:29
2. 2
   Finely chop 4 garlic cloves. Grate approximately 2 teaspoons of ginger. Thinly slice 2 green onions. Thinly slice about half a mild red chili if using.
   ▶ ≈1:53
3. 3
   Combine the sauce ingredients in a small bowl: 1 tbsp soy sauce, 1.5 tbsp oyster sauce, 0.5 tsp dark soy sauce, 1 tbsp sugar, 1 tbsp Shaoxing wine, 1 tsp chicken bouillon powder, 1 tsp vinegar, 1/8 tsp white pepper, 0.5 cup water, and 1.5 tbsp cornstarch. Mix well.
   ▶ ≈2:30
4. 4
   Bring a pot of water to a boil and add a pinch of salt. Blanch the broccoli florets for about 1 minute until cooked through but still crisp. Remove and immediately shock in ice-cold water to maintain the vibrant green color.
   ▶ ≈3:19
5. 5
   Heat 2 tbsp of oil in a large wok or pan over medium-high heat until hot. Add the minced garlic, grated ginger, and the white parts of the green onions, and stir-fry for about 30 seconds until fragrant.
   ▶ ≈4:10
6. 6
   When the garlic starts to brown, add the drained broccoli florets and stir-fry for about 1 minute until they are nicely coated with the aromatic oil.
   ▶ ≈4:36
7. 7
   Quickly stir the sauce and pour it into the wok. Toss everything together for 2 to 3 minutes until the sauce thickens.
   ▶ ≈5:01
8. 8
   Turn off the heat. Add 1 tsp of toasted sesame oil, the green parts of the green onions, and the red chili slices. Give everything a final toss to combine.
   ▶ ≈5:13
9. 9
   Serve alongside steamed rice and enjoy.
   ▶ ≈5:25