Broccoli In Garlic Sauce Recipes

Steps:

• Combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar in a bowl & set aside.
• Heat a large nonstick wok or skillet over medium heat; add oil. Once the oil is warm, add garlic and stir-fry until fragrant. Add the broccoli (and any other vegetables if desired) and stir-fry for 3 minutes or so, until slightly tender. Add the sauce mixture and stir constantly until sauce boils and thickens. Serve once sauce and broccoli reach desired thickness and tenderness.

Steps:

• In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.

Steps:

• Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
• For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
• In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

Steps:

• Cut small, uniform-size flowerets from the stalks of broccoli. Peel the stalks and slice them on an angle about half an inch thick.
• Combine the soy sauce, oyster sauce, sugar, vinegar and sesame oil in a bowl and set aside.
• Heat the vegetable oil in a wok or a skillet. Add the garlic, then the broccoli flowerets and stem pieces, and stir-fry until crisp-tender, three to five minutes. Pour in the reserved sauce mixture, stir-fry briefly, then serve.

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Steps:

• Bring a large pan of water to the boil. Add the broccoli and cook for 4 mins or until just tender. Meanwhile, heat the oil in a large frying pan, add the garlic, cook until lightly golden, then add the lemon zest and cook for 1 min more. When the broccoli is cooked, drain well, toss with the garlicky oil, season and serve.