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Julies Broccoli with Garlic Sauce

What you need: 

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

What you do: 

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.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


I made this tonight with the addition of mushrooms and nappa, and I didn't have chili flakes so I used a little tiger sauce. It's FANTASTIC. I'm definitely making it again!


This was awesome!  I made this last night and left out the ginger ebcause we didn't have any on hand but wow - my husband was lucky I shared and I only did because I got full! :)  I even scraped all the sauce out of the pan to save it for using on anything else - yum!  Thanks for this quick and easy recipe!


YUM! this was so tasty and simple. i thought it was just going to be another so-so stirfry as i was making it and smelling the sauce, but it was incredible! i halved the recipe and ate the whole batch.

additionally, this took me only 15 minutes to make. i think i found myself a new go-to meal for study nights.
i might make another batch tonight with seitan to imitate my favorite pregan beef & broccoli takeout dish.



So... I pretty much make this once a week.

It's so versatile once you get that ingenious sauce conjured up.

tonights version... eggplant, onion and tofu... which i marinated in this delicious honey garlic "barbecue sauce" even though it tastes more like teriyaki sauce to me. and then i used these chinese noodles i got at the asian food market and it smells so good and there is PLENTY for lunch tomorrow (and the next day?).

I am so happy to have found this. It's amazing. I usually don't add a ton of sugar, but it does help give it that tiniest sweetness. And I always use loads of garlic... just because I can't seem to consume enough of it.



Whoa, this is awesome!  I always leave out the ginger since I don't like it and I use half white sugar and half brown sugar.  I really love the broccoli from the chinese place down the street from me, but it was always super greasy.  This totally satisfies my craving for it and its a lot healthier too!  :)>>>


i am so happy to have found this recipe! I moved last month and this recipe turned out so similar to my favorite dish at my favorite restaurant that i can no longer go to!  oh how i love broccoli! thanks!


I LOVE this and will make it often.  It's better than my local chinese place -- especially since I know what's in in.  A little too spicy for the kids, so next time I'll use half of the crushed pepper.  Thanks so much!


I am pleased to anounce that I actually cooked something and it didn't burn! Not to mention the fact that it was awesome! I love this recipe! I will be making it alot in the future! I only used half the sweetener that it called for and it was perfect!


;)bWhat a great recipe!!  I won't be ordering chinese takeout anytime soon.  Even my picker children loved this recipe..Thanks!!! :)>>>


i've tried many times to make chinese food as good as it is from chinese restaurants - but unfortunately i failed constantly. this, however, is AMAZING! it tastes EXACTLY like the garlic sauce from my favorite chinese restaurant Chef Pengs. awesome! awesome! awesome! the only thing i did differently was add some carrots and extra cornstarch so the sauce wasn't as thin. I will definitely be making this many many times in the future. thank youuuuuu :)



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