This is my favorite Chinese take-out dish. The broccoli makes it virtuous, but the spicy garlic sauce is what keeps me coming back for more. It's easier than you think to make at home, and you can make it as spicy as you want!
Ingredients
for the sauce
- 1/2 cup (118g) vegetable broth or water
- 2 tablespoons (30ml) soy sauce (*use a gluten-free brand or **use coconut aminos instead)
- 2 tablespoons (40g) agave nectar or maple syrup
- 3 cloves garlic, minced
- 1 to 2 teaspoons red pepper flakes, depending on how you like it (1 was spicy enough for me)
- Water saute
non-sauce ingredients
- 1 Head broccoli
- 1 pint mushrooms
- 2 teaspoons cornstarch
- Brown Rice
Instructions
- Mix the sauce ingredients in a measuring cup and set aside.
- Heat the water in a wok or large saute pan over medium-high heat. Once the water is hot add the broccoli and saute until they start to soften, about 3 to 5 minutes (depending on the size of the florets)
- Mix in all but 2 tablespoons of the sauce. Then stir the cornstarch into the leftover sauce until there are no lumps then add that to the pan. Cook until the sauce thickens, about 3 to 5 minutes.
- Serve over rice.
- If you like yours extra-saucy go ahead and make a double batch of the sauce. Also, try making this with eggplant cut into strips or even with a mix of veggies and tofu cubes.
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