蒜蓉西兰花 Garlic Broccoli

This is a very tasty way to enjoy broccoil, so flavorful and fresh. In fact, this is without a doubt my favorite way to enjoy broccoli and it is so simple and quick to cook up.

In most chinese dishes the vegetables are barely cooked so they are still vibrantly colored and crisp,I prefer most vegetables that way but if you like your broccoli soft then just steam it an extra few minutes. Although I suggest you try it according to the recipe the first time. It will still look mostly raw after one minute but it doesn't taste that way.

Some people blanch the broccoli briefly first because they say it takes away the wild taste but I have found it to be unnecessary. If you like you can use that technique.

2 Tbsp. oil
1 large head broccoli cut into florets
4 large cloves garlic, gently crushed so it just splits open and slice
2 Tbsp. red bell pepper, minced (optional)
1/2 salt or to taste
1/2 cup water
1/2 tsp. Chicken Bouillion
1/2 tsp. starch mixed with 1/4 cup water

Prepare all the ingredients before you start. This dish cooks up really fast so this is very important. Cut broccoli into florets, mince bell pepper (optional) and chop the garlic cloves.

Mix 1/2 cup water, salt and chicken bouillion and set aside. Mix 1/4 cup water with starch and set aside. Now you are ready!

Heat wok  over medium high heat and then add 2 Tbsp. oil and swirl around to heat evenly. Add garlic and stir-fry until you begin to smell it (only a few seconds, do not let it brown). Add the broccoli florets and toss with the garlic a few seconds then add the 1/2 water mixture and cover quickly. Let steam 1 minute.

Remove broccoli with a slotted spoon onto a plate. 

Now you will make a garlic sauce. Bring the garlic water remaining in the wok to a boil. Very important that you have fully prepared all the ingredients before you begin and work quickly so the delicious garlic water does not evaporate away.  Pour in the prepared starch water and cook a couple seconds so it starts to thicken.

Then pour over the broccoli and serve. 

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