Top | Copyright Recipes (Private)

Better Stir-Fried Broccoli

(recipe, Anna Conley)




  1. ¼ cup low-sodium chicken broth (I use a 1-cup pack and reduce it on the stove before using)
  2. 1 Tbsp. dry sherry (I use Japanese rice wine instead)
  3. 2 tsp. soy sauce
  4. 1 tsp. toasted sesame oil
  5. 1 tsp. cornstarch
  6. 2 tsp. Asian chili-garlic sauce
  7. 2 medium garlic cloves, minced (about 2 tsp, but I always use more.)
  8. ⅛ tsp. red pepper flakes
  9. 1 tsp. + 1 Tbs oil (calls for vegetable oil, I use light EVOO for the broccoli saute and regular cooking EVOO for the pepper flakes and garlic.)
  10. 1½ lb. broccoli cut into ¾ inch florets and ¼ inch stem pieces
  11. ¼ tsp. sugar


  1. Whisk broth, sherry, soy sauce, sesame oil, cornstarch and chili-garlic sauce together. Reduce over heat if needed to make "sauce."
  2. Combine garlic, pepper flakes, and 1 tsp oil in a separate bowl.
  3. Heat Tbs of oil in wok over medium-high heat until it just begins to smoke. Add broccoli and sprinkle with sugar to promote browning. I generally put the stem pieces in first, followed by the florets after a minute or two. Cook, stirring frequently, until broccoli is just cooked, 8-10 minutes.
  4. Push broccoli to sides of pan to clear center and add oil-garlic mixture. Cook, mashing the garlic bits, until fragrant, 15-20 seconds.
  5. Stir to combine broccoli and garlic.
  6. Add chicken broth mixture and cook, stirring constantly, until broccoli is cooked through and sauce has thickened. 30-45 seconds.
  7. Eat.