Broccoli with Ginger and Garlic Sauce
Ingredients:
- 300 gBroccoli
- 1Onion, quartered and layers
- 3 clovesGarlic, crushed
- 30 gGinger
- 4 gSesame Oil
- 45 mlSunflower Oil
- 15 mlWhite Wine
- 30 mlSoy Sauce
- ½Lime Juice
- 4 gBrown Splenda
- 125 mlWater, from boiling Broccoli
- 12 gCornstarch mixed with Water, to create slurry
Method:
- Boil about 2 cm of Water in a wok to steam Broccoli.
- Add the Broccoli into the boiling Water and gently stir it in the wok, cover and cook for 3 minutes.
- After the Broccoli is done steaming, keep suggested amount of Water, and drain the Broccoli, make sure it’s dry as much as possible. Leave the steamed Broccoli aside for now.
- Make the sauce separately. Add Sesame Oil, Sunflower Oil to a hot wok and stir it around.
- Next, add Onions, fry for 3 minutes. Add Garlic, and Ginger into the wok. Stir them for 20 seconds.
- Add Wine, allow to mostly reduce. Then add Broccoli Water, and Salt. Let the Water to boil for 30 seconds.
- Next, add Lime, Soy Sauce, and Splenda into mixture, simmer for 1 minute.
- Add Cornstarch into the sauce, stir well, (until it’s thick and begins to bubble).
- Add in the dried steamed Broccoli, and give it some toss, to make sure the Broccoli are evenly coated with the sauce.
- Let the Broccoli to cook in the sauce for about half a minute or 30 seconds, and in the meantime, keep stirring the mix.
- Finally, remove the Broccoli and serve them on a hot plate with some Rice.