{"slug":"takeout-style-broccoli-with-garlic-sauce","collection":"michael","is_recipe":true,"visibility":"public","title":"Takeout-Style Broccoli with Garlic Sauce","description":"Quick wok-fried broccoli in a savory garlic sauce with Shaoxing wine and a cornstarch-thickened glaze — restaurant flavor at home in 15 minutes.","body_md":"\n## Ingredients\n\n- 454g (1 lb) broccoli, cut into florets\n- 1 tsp dark soy sauce\n- 2 tbsp soy sauce\n- 1½ tsp rice wine vinegar\n- 2 tsp sugar\n- 180ml (¾ cup) hot vegetable stock\n- ½ tsp sesame oil\n- ⅛ tsp ground white pepper\n- 2 tbsp vegetable oil\n- 4 cloves garlic, minced\n- 1 tbsp Shaoxing wine\n- 1½ tbsp cornstarch mixed with 1½ tbsp water (slurry)\n- 1 tsp chili oil (optional)\n\n## Instructions\n\n1. Wash the broccoli thoroughly and set aside. In a small bowl, whisk together the dark soy sauce, soy sauce, rice wine vinegar, sugar, stock, sesame oil, and white pepper. Set aside.\n\n2. Heat a wok over high heat until very hot. Add the vegetable oil, then the garlic and broccoli. Stir-fry for 15 seconds, keeping everything moving so the garlic doesn't burn.\n\n3. Add the Shaoxing wine around the perimeter of the wok. Stir briefly, then pour in the sauce mixture and bring to a boil. For softer broccoli, reduce heat slightly and cook for a minute or two before proceeding.\n\n4. Stir the cornstarch slurry to recombine, then drizzle it in slowly while stirring constantly. Cook until the sauce thickens and coats the back of a spoon. Add more slurry for a thicker sauce, or a splash of stock to thin it.\n\n5. Stir in the chili oil if using. Serve immediately over white or brown rice.\n\n\n## Notes\n\n- **Dietary correction (2026-07-30):** the stock line read \"hot chicken or vegetable stock\" on a recipe themed Vegetarian, with chicken named first. Vegetable stock is now the ingredient. Use chicken stock if you want, but the dish is then no longer vegetarian.\n","draft":false,"servings":"4","prep_time":"10 minutes","cook_time":"5 minutes","total_time":"15 minutes","created_at":"2026-03-23T05:00:00Z","updated_at":"2026-07-30T11:13:03.266665Z","categories":["Side Dish"],"tags":["Broccoli","Chinese","Garlic","Quick","Side Dish","Stir-Fry","Vegan Adaptable","Vegetarian","Weeknight"],"methods":["Stove-Top"],"themes":["Chinese","Vegetarian"],"ingredients":[{"section":"","items":["- 454g (1 lb) broccoli, cut into florets","- 1 tsp dark soy sauce","- 2 tbsp soy sauce","- 1½ tsp rice wine vinegar","- 2 tsp sugar","- 180ml (¾ cup) hot vegetable stock","- ½ tsp sesame oil","- ⅛ tsp ground white pepper","- 2 tbsp vegetable oil","- 4 cloves garlic, minced","- 1 tbsp Shaoxing wine","- 1½ tbsp cornstarch mixed with 1½ tbsp water (slurry)","- 1 tsp chili oil (optional)"],"parsed":[{"raw":"- 454g (1 lb) broccoli, cut into florets","qty":454,"unit":"g","item":"broccoli","prep":"cut into florets"},{"raw":"- 1 tsp dark soy sauce","qty":1,"unit":"tsp","item":"dark soy sauce"},{"raw":"- 2 tbsp soy sauce","qty":2,"unit":"tbsp","item":"soy sauce"},{"raw":"- 1½ tsp rice wine vinegar","qty":1.5,"unit":"tsp","item":"rice wine vinegar"},{"raw":"- 2 tsp sugar","qty":2,"unit":"tsp","item":"sugar"},{"raw":"- 180ml (¾ cup) hot vegetable stock","qty":180,"unit":"ml","item":"hot vegetable stock"},{"raw":"- ½ tsp sesame oil","qty":0.5,"unit":"tsp","item":"sesame oil"},{"raw":"- ⅛ tsp ground white pepper","qty":0.125,"unit":"tsp","item":"ground white pepper"},{"raw":"- 2 tbsp vegetable oil","qty":2,"unit":"tbsp","item":"vegetable oil"},{"raw":"- 4 cloves garlic, minced","qty":4,"unit":"clove","item":"garlic","prep":"minced"},{"raw":"- 1 tbsp Shaoxing wine","qty":1,"unit":"tbsp","item":"Shaoxing wine"},{"raw":"- 1½ tbsp cornstarch mixed with 1½ tbsp water (slurry)","qty":1.5,"unit":"tbsp","item":"cornstarch mixed with 1½ tbsp water"},{"raw":"- 1 tsp chili oil (optional)","qty":1,"unit":"tsp","item":"chili oil"}]}],"servings_int":4,"qc":{"status":"passed","last_checked_at":"2026-07-30T11:43:55.013834Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}