Sautéed Broccoli With Minced Garlic (蒜蓉西兰花 Suan Rong Xi Lan Hua)

I make this Sautéed Broccoli With Minced Garlic quite often for my family. It’s simple, healthy, and quite refreshing. Some of my non-Asian friends are surprised at the simplicity of this dish because in many Chinese restaurants in the United States, broccoli is often stir-fried with chicken or beef in a thick and heavy sauce.

For many Asians, we actually prefer to cook vegetables without adding other proteins and with minimum flavor agents. Quite a few vegetables are cooked by simply adding only salt and spices such as green onion, ginger, or garlic.

Since broccoli is also a cruciferous vegetable, like cauliflower and brussel sprouts, it can taste slightly bitter and raw to some people. So how should we minimize the bitter raw taste in broccoli? Blanching broccoli first helps remove the raw and bitter aftertaste and at the same time makes its color more vibrant. Blanching also speeds up the cooking time significantly. The blanched broccoli still retains its crispness and when sautéed with minced garlic, creates a super refreshing experience.

This Sautéed Garlic Broccoli goes well with meaty and strong flavored dishes, such as Curry Chicken Wings, or Sweet and Sour Spareribs, as well as delicate subtle flavored dishes, such as Fish Fillet Congee Using Instant Pot.

Gluten Free, Vegan, Low Carb,

Active Time:  10 minutes

Total Time:  20 minutes

Servings: 2 – 4 people

Ingredients:

• 1 large or 2 medium broccoli crowns¹
• 5 or more garlic cloves
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
• 1 tablespoon vegetable oil

Preparation:

1. Heat a large pot of water under medium-high heat. While waiting for the water to boil, use your hands or a chef’s knife to separate or cut the broccoli crowns into small florets. Save the broccoli stems for a simple salad or pickled dish. Mince the garlic cloves and set aside.

2. When the water is boiling, add the broccoli florets and make sure all the florets are submerged in the water. Add a few drops of vegetable oil. Let the broccoli florets blanch for no more than 2 minutes. There’s no need to wait for the water to boil again.

3. When the 2 minute timer is up, take out the broccoli florets and immediately rinse them under cold water. Drain the water completely and set aside (use a kitchen towel to pat dry if need be).

4. Heat a skillet or wok under medium-high heat. When the pot is getting hot, add the 1 tablespoon of vegetable oil, then the minced garlic. After the garlic releases some fragrance (about 10 seconds), add the drained broccoli florets. Gently turn the broccoli a few times to evenly mix the garlic and broccoli (about 1-2 minutes). Add the 1/2 teaspoon of kosher salt or 1/4 teaspoon of table salt, giving everything a final stir. Then transfer to a plate and enjoy.

Bon Appétit

Notes:

1. I always thoroughly wash broccoli by immersing it under cold water for a few minutes (you can add some salt to the water). I do this even if I get the triple washed broccoli from stores. Organic broccoli especially tends to have tiny bugs hidden inside the crowns.