Julies Broccoli with Garlic Sauce
5 cups water, divided
1 1/2 cups uncooked white rice
1 vegetable stock cube
1 head garlic, minced
1/8 to 1/4 cup soy sauce
1 teaspoon powdered ginger
1 teaspoon to 1 tablespoon red pepper flakes
1/4 cup sweetener
3 medium heads broccoli, chopped to bite sized pieces
1 tablespoon cornstarch + 2 tablespoons cold water
1. First boil 3 cups water for the rice. Add rice, cover and reduce to a simmer until done, according to package directions. Boil 2 cups water and add the vegetable stock cube.
2. Stir to dissolve, and add the garlic, soy sauce, ginger, red pepper flakes and sweetener. Cook the broccoli over high heat in a large skillet for 2 minutes.
3. Add the garlic mixture. Let this simmer over medium high heat for 7-10 minutes depending on how crisp you like your broccoli.
4. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes more or until it thickens. If you like, you can dissolve more cornstarch in cold water to make it even thicker.
5. Place rice in bowls and top with broccoli and garlic sauce mixture.
Enjoy!
SO HOW'D IT GO?
this was alright, but didnt find it raving as the others wrote.
I don't know if this has been mentioned/asked, but if you were to use Agave for the sweetener about how much do you reckon you'd use? Or would that not work in this recipe?
I would use the 1/4 cup the recipe says
I don't know if this has been mentioned/asked, but if you were to use Agave for the sweetener about how much do you reckon you'd use? Or would that not work in this recipe?
SO GOOD!!!!!! I added sweet peas onions and cashews and a little more spice!. I also just steamed the veggies and then poured the sauce over them and rice. THIS IS A KEEPER!!!
This was so great! I love Chinese food, but I've always been a little disappointed when ever I had homemade, whether it was cooked by my mom before I went vegan, or anyone else since. This is the first recipe that tasted authentic like something you'd get in an amazing Chinese restaurant. I used a heaping T of crushed red pepper and while my bf loved it, my lips were burning! I'll have to use a little less next time. This will now be one of my staple recipes.
Really wanted Chinese tonight but couldn't bare to go out to eat twice in one day, so I pulled this up and made it with rice and Carrot Kinpira for my family. Was a little too spicy for mom, and next time I'll cook it less for crisper broccoli, but it was super tasty! I also tossed in some baked tofu for good measure.
It didn't thicken quite as much as I hoped, but I ran out of cornstarch--oh well! Maybe next time (and there will be a next time)
This was fantastic! My whole house smelled like a Chinese restaurant :D Thank you, thank you, thank you.
I just finished making this for dinner and while it's crazy good, I think next time I make it (and there will be several next times) I'm going to prepare the broccoli and sauce separatley. I couldn't get the sauce as thick as I wanted it, and before I knew it my broccoli was soggy, when I wanted it to have a nice bite to it.
This really is delicious, though, I can't wait for the boy to come home and try it :)
I love broccoli and garlic so naturally I had to have this! YuM! I've never had this from a Asian style restaurant so I didn't know what to expect. I let the sauce "stew" for a bit before adding it to the broccoli. I also cut a little sugar out and I'll do so even more next time just for a healthier touch. A teaspoon of red pepper flakes was sufficient and added a nice kick!
Thanks for sharing!
This was fantastic! Who needs the inconsistent Chinese restaurant down the road when you can make your own broccoli with garlic sauce at home?? We added tofu, carrots, and mushrooms. Yummy!
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