Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium content for health benefits.

vegetable oil

🥗Healthier: olive oil

Healthier fat profile.

Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.

While you're getting the rice going, peel and chop the garlic and ginger with the chili.

Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)

While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and prepare a big bowl of ice water. When the broccoli has steamed for three minutes, pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down.

If you want, save 1 cup of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.

Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.

While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency.

Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. The texture should be very thick, because the broccoli will water it down a little.

Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens