1 pound broccoli florets 3 garlic cloves, minced 1 Tablespoon fresh minced ginger 2 tablespoons. reduced sodium soy sauce 1 teaspoon chili garlic sauce ½ cup low sodium vegetable broth 1 Tbsp. cornstarch 1 Tablespoon sesame oil Optional: red pepper flakes and sesame seeds
Cut broccoli into florets. Peel stems, cut in half lengthwise. Steam broccoli until bright green and just tender, 5 to 7 minutes. In a bowl, add garlic, ginger, soy sauce, chili garlic sauce, broth, and cornstarch. Whisk to combine. In a large skillet over med-high, add sesame oil and heat for a minute. Carefully add broccoli florets. Cook for about 2 minutes, stirring often to prevent burning. Reduce heat to med-low, then and add garlic sauce. Stir well to coat. Cook for about 2 minutes
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