Broccoli with Garlic Sauce (Printable)

Tender broccoli coated with garlic sauce and topped with crispy bacon, offering a flavorful and simple side dish.

# Components:

→ Vegetables

01 - 1 head broccoli, cut into small florets

→ Protein

02 - 2 strips bacon, cut into small pieces

→ Aromatics

03 - 4 to 5 cloves garlic, finely chopped

→ Sauces and Seasonings

04 - 1/2 tablespoon soy sauce
05 - 1 teaspoon oyster sauce

→ Thickener

06 - 1/2 tablespoon cornstarch

→ Liquids

07 - 1/3 cup water

→ Oils and Salt

08 - 3 tablespoons vegetable or olive oil
09 - Pinch of salt for boiling water

# Method:

01 - Bring a pot of water to a boil. Add a pinch of salt to the water. Add broccoli florets and boil for 3 to 5 minutes until just tender and bright green. Drain thoroughly and set aside.
02 - Heat 1 tablespoon oil in a frying pan over medium heat. Add bacon pieces and cook until crisp and golden brown. Remove bacon with a slotted spoon and set aside. Discard excess fat, leaving about 2 tablespoons oil in the pan.
03 - Add chopped garlic to the remaining oil in the pan. Sauté over medium heat until fragrant and golden, but not burnt. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water until smooth. Pour sauce mixture into the pan and stir continuously for about 10 seconds until the sauce thickens and turns glossy.
04 - Add the drained broccoli to the pan and toss to coat evenly in the garlic sauce. Sprinkle crispy bacon over the top and toss briefly to combine. Serve immediately.

# Expert Advice:

01 -
  • Ready in 20 minutes, which means you can make it on nights when cooking feels like a luxury you can actually afford.
  • The garlic sauce clings to every floret without requiring fancy technique or ingredients you don't already have.
  • Bacon makes everything better, and here it adds smoke and crunch that transforms a simple vegetable into something your family will actually request.
02 -
  • Drain the broccoli thoroughly or your sauce will become watery and thin instead of clinging glossy to each floret; I learned this by serving a soupy version that tasted good but looked sad.
  • Cornstarch is essential for thickening the sauce, but whisk it with the liquid before adding it to the pan or you'll end up with lumps that won't cook out no matter how hard you stir.
03 -
  • If your sauce looks too thick after cooking, stir in a tablespoon of water at a time until you reach that glossy, flowing consistency that coats without pooling.
  • The secret that changed everything for me was realizing that cold broccoli fresh from draining will cool down your sauce, so use it while it's still warm from cooking, not after it's been sitting on the counter.
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