This is a homemade rendition of the North American Chinese restaurant staple. It is very much an American "Chinese" dish rather than traditional Chinese. (As far as I know, broccoli isn't even used at all in traditional Chinese cooking.) Still tasty though!

Broccoli with Garlic Sauce

Slightly adapted from Woks of Life

Ingredients

• 1 tsp. dark soy sauce (optional)
• 2 Tbsp. light soy sauce
• 1/2 Tbsp. rice vinegar
• 2 tsp. sugar
• 3/4 c. hot chicken or vegetable stock
• 1/2 tsp. sesame oil
• 1/8 tsp. white peppercorns, ground
• 1 1/2 Tbsp. cornstarch (cornflour)
• 1 1/2 Tbsp. water
• 2 Tbsp. neutral oil
• 500g broccoli, florettes and chopped stems
• 4-6 cloves garlic, minced
• 1 Tbsp. Shaoxing wine
• 1 tsp. chili oil (or a generous quantity of Laoganma)

Directions

1. Combine dark soy sauce, light soy sauce, vinegar, sugar, stock, sesame oil, and white pepper. Mix well and set aside.
2. In a separate bowl, combine the cornstarch with the water and mix to make a slurry. Set aside.
3. Heat wok over medium-high heat.
4. Add oil and swirl to coat wok.
5. Add broccoli and garlic and stir-fry for ~30 seconds. If you want to be fancy, you can keep the florettes and stems separate and put the pieces of stem in ~30 seconds ahead of everything else.
6. Drizzle the wine around the edges of the wok and stir to combine.
7. Add the sauce mixture and bring to a boil.
8. Pour in the cornstarch mixture and stir to combine.
9. Cook until the sauce thickens.
10. Serve over rice.