It’s hard to believe October is almost over… Where did the time go? Savor the season and let us save you some time with this week’s meal plan. Continue reading “Fresh Meal Planning (10/23-10/29)”
If Chinese Takeout is on my table, it’s usually because I was too busy, tired, or lazy to cook (or any combination of the three). I’m going to let you in on a little secret:
You can MAKE takeout style Chinese at home, even if you’re too busy, tired or lazy!
Broccoli with Garlic Sauce is my favorite takeout menu item. By far. Honestly, I’m in a rush, so I’ll spare you my usual flowery platitudes about the virtues of this dish. I’ve tried and failed at replicating this dish at home multiple times. I think it’s finally getting close to the real deal that normally arrives in a white box stacked in a brown bag. My goal is to make this a 15 minute weeknight go-to meal, so I’m going to share the full recipe, along with some tips to speed up the process.
The beauty of this recipe is that it has to be done quickly. You want to cook it just long enough so the broccoli still has a crunch. We’ll also dabble with corn starch, a secret thickening ingredient in many asian restaurant sauces. This is your chance to show off, if you’ve got the chopstick skills. And don’t forget to pick up a bag of fortune cookies, it’s just not the same without them.
Step 1: Heat a large pot of boiling water.
Step 2: While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a “hand chopper” to make it easy.
Step 3: In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper.
Step 4: In a separate small bowl, whisk corn starch and warm water together until dissolved.
Step 5: Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.
Step 6: Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.
Step 7: After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.
Step 8: Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat, plate with rice and top with crushed peanuts.
Step 9: Enjoy. Don’t forget to tell us in the comments if you tried this recipe!
- 1 Lb. Fresh Broccoli Florets (Just the florets)
- or 1½ Bags Mann's Broccoli Wockly
- 5 Green Onions, finely chopped
- 2 Tbsp. Toasted Sesame Oil
- ¼ Cup Soy Sauce
- 2 Tbsp. Brown Sugar
- 1-2 Tbsp. Ginger, fresh minced
- or Dorot Frozen Crushed Ginger (6 cubes)
- 2 Tbsp. Garlic, fresh minced
- Frozen or Jarred is OK
- 1 tsp. Dried Red Pepper Flakes
- ½ tsp. Black Pepper
- 1 Tbsp. Corn Starch
- 2 Tbsp. Warm Water
- Crushed peanuts (optional garnish)
- Step 1) Heat a large pot of boiling water.
- Step 2) While the water is heating, trim broccoli, chop green onion, mince ginger and garlic. Use a "hand chopper" to make it easy.
- Step 3) In a bowl, combine soy sauce, green onions, sugar, ginger, garlic, red pepper flakes, and black pepper
- Step 4) In a separate small bowl, whisk corn starch and warm water together until dissolved.
- Step 5) Add broccoli to boiling water 2-3 minutes, until slightly tender. Do not exceed 3 minutes. Strain and set aside.
- Step 6) Heat a large pan or wok on medium-high. Coat the pan thoroughly with sesame oil. Once the oil is hot, toss in the broccoli.
- Step 7) After 2 minutes, add the sauce mixture and toss until evenly coated. Let cook another 2-3 minutes.
- Step 8) Evenly mix in corn starch solution, cook another 1-2 minutes. Remove from heat. Top with crushed peanuts (optional)
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I had an Asian-theme dinner and served this recipe to my guests. I also served tea in the beginning along with fresh pineapple wedges and fortune cookies for dessert. My company just loved the theme and the meal. It was a huge hit!!
1 T. Vegetable Oil
1 Lb. Boneless Skinless Chicken Breasts, cut into 1/2 inch pieces
6 Oz. Snow Peas
2 T. Chopped Garlic, jarred or fresh
3/4 Cup Roasted & Salted Cashews
1/4 tsp. Pepper
8 Oz. Water Chestnuts, drained
Heat oil in wok or large skillet over medium-high heat. Add chicken strips; stir-fry over medium-high heat for 6-8 minutes, turning occasionally, until chicken is lightly browned and cooked to an internal temperature of 165°F. Add snow peas, garlic, cashews, pepper and water chestnuts; stir-fry additional 4-5 minutes until vegetables are crisp-tender. Tips: Serve this dish with hot steamed white or brown rice and soy sauce. Consider orange sherbet as a refreshing way to finish off this light meal. Serves 4