I’ve been noticing that a lot of my recipes include the terms spicy and garlic. Well here is another to add to the list. This recipe takes generally unpleasing and boring stalks of broccoli and transforms them into a desirable, delectable at that, treat. This broccoli is not for the faint at heart. It packs quite the punch into every bite.
Start with your broccoli. Split the stalks into equal sizes to the best of your ability. This is important so that each piece can cook evenly.
I personally like to steam my broccoli before I stir fry it. Optional step but it ensures that the broccoli will be soft.
While the broccoli is steaming, it’s time to make the garlic oil, one of the two sauces used in this recipe. To make, mix 4 tbsp olive oil with red pepper flakes and 4 cloves of garlic. Mix until the sauce resembles a paste.
Gotta mention the size of this garlic clove. Some weird genetically modified mutant of sort…. I don’t hate it to be honest…
Now let us make the second sauce. For this you will need 1 cup chicken broth, 3 tbsp soy sauce, 1tbsp sesame oil, 1 tbsp chili garlic sauce, 2 tbsp rice vinegar, and 1 tsp Sriracha sauce (phew).
Whisk all ingredients together in a bowl.
Now remove the broccoli from the steamer and throw it into a wok or sautee pan with 1 tbsp olive oil on a medium high heat. Sautee until broccoli is soft and desired texture. Then form a well in the middle of the pan. Add the garlic oil to the center of the pan.
Slowly mix the garlic oil with the broccoli. After roughly five minutes add the main sauce to the broccoli.
Cook on high heat for an additional five minutes and the broccoli is completely coated with the sauce. Serve over rice.