Garlicky broccoli stir-fry from The Woks of Life by Sarah Leung

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Notes about this recipe

  • Skamper on May 28, 2023

    This was easy and good, though my broccoli could have used a bit of a longer blanching. (Perhaps my florets weren't small enough.) I used 3 large garlic cloves, which was plenty. Might add a pinch of red pepper flakes next time.

  • anya_sf on April 04, 2021

    Rather than blanch the broccoli, I used the suggestion to steam it in the covered wok after adding the broth (low-sodium), plus 1/4 cup extra water. That worked well, but I did need to add extra liquid with the cornstarch. Seasoned with 1 tsp Kosher salt (not table), the seasoning was just right. Delicious, like Chinese restaurant broccoli but better.

  • StoicLoofah on September 16, 2017

    Delicious. It comes out just like the restaurant stuff. It's pretty salty, so you can hold back on that

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