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?
I made this again, nearly exactly the way I made it before, but it wasn't as sweet (?). I used Thai broccoli, fresh ginger, and I let the garlic fry/roast a little in the pan before adding the liquid. It definitely gives it a stronger garlic flavor, and was all the more tasty =) It went great with General Tao's Tofu.
I just have to say again, I loooooove this recipe!! :D I made it twice this week, and I have been having it at least once a day. I had it 2 times today, once in a whole wheat wrap and then over brown rice. I change up the veggies to fit what I have. I used frozen stir fry blend that had baby corn cobs, broccoli (yum), red peppers, carrots, water chestnuts, and pea pods. I still use teryaki sauce, and if anyone else does, I reccoment LaChoy, because we got some kikoman (it was all the store had) and it's still good, but not the same. Anyways, this remains by far my favorite way to eat my favorite food (broccoli). Thank you!!! ;D(p.s. My old user name was pilatesveg if you're wondering why you didn't see this name up here.)
Oh,how I LOVED eating this....yum...yumm...yummm......I used only 2 tbs. sugar and used 2 vegetable stock cubes which gave me a lot of sauce
:D OH MY GOSHthis was the absolute best recipe ive ever made, i swear!! i used one HUGE head of broccoli and one smaller one, and i steamed the pieces for 5 minutes. i also used canned veggie broth rather than cubes. i didnt use any red pepper flakes, cause i didnt have any, and instead of soy sauce and sweetener, i used lachoy teryaki sauce, which i think i would have liked better anyways. i was a little leary of the recipe at first, cause id never had fresh garlic before, but i wanted something light tonight, so i went out and bought some preskinned garlic specifically for this recipe...i used 6 cloves. i added 2 tbsp. of cornstarch to make it thicker, and i served it over brown rice. this is my new favorite recipe! i could eat this every single day and never tire of it. my mom even loved it!!! thank you so much!!! :D
This was incredible! I was really craving Chinese takeaway but was low on funds, so I decided to make this up for dinner and was very pleasantly surprised. It's even better than the expensive restaurant stuff! I followed the recipe pretty closely, except for the following modifications: I reduced the sugar to 3 tablespoons (and probably should have used only two), and added a chopped red bell pepper. It was very spicy and delicious! I can't wait to make it again and add even more veggies and possibly some tofu cubes!
I just made this and I think it is ok. It taste like it is missing something, kinda puts me in the mind of chop suey. Have to tweak it to my liking. Overall it is alright. Have to see if hubby likes.
YAY this was so good and easy! I used low sodium soy sauce and only 2 tbsp sweetener, but otherwise stuck really closely to the recipe. I did saute the garlic and some chopped onions and mushrooms in a little oil before adding the broccoli and the sauce. I actually also added water chestnuts, come to think of it... :) Anyway, I served this over brown rice and it was a total delight, so thanks!
Yum yum! I think with a couple of additions I may be able to match the garlic sauce at my favorite Thai restaurant! Yay! :D
I am glad you all like the receipe. :) I sometimes add tofu or other vegetables as well. Also for a stronger ginger taste you can grate an inch of fresh ginger instead of the powder. Everyone whom I have made it for loves it. It is a real kids pleaser too, even picky ones who don't like broccoli beg for more.
Goodbye chinese takeout! This is my favorite Chinese dish and now I can make it at home, woohoo, and it's easy, cheaper, healthier, and quick. This tasted great with snow peas and green peppers along with the broccoli. Next time I'm going to make the sauce seperately and steam the veggies since I like them crispy and raw-ish, but it is awesome this way too.
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