Jambon Beurre
Florence Fabricant
421 ratings with an average rating of 4 out of 5 stars
421
20 minutes
Broccoli in Garlic Sauce
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1bunch broccoli
- 1tablespoon dark soy sauce
- 3½tablespoons Chinese oyster sauce
- Pinch of sugar
- 2tablespoons rice vinegar
- 1tablespoon Oriental sesame oil
- 1tablespoon vegetable oil or peanut oil
- 1tablespoon finely minced garlic
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
85 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut small, uniform-size flowerets from the stalks of broccoli. Peel the stalks and slice them on an angle about half an inch thick.
- Step 2
Combine the soy sauce, oyster sauce, sugar, vinegar and sesame oil in a bowl and set aside.
- Step 3
Heat the vegetable oil in a wok or a skillet. Add the garlic, then the broccoli flowerets and stem pieces, and stir-fry until crisp-tender, three to five minutes. Pour in the reserved sauce mixture, stir-fry briefly, then serve.
Private Notes
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Cooking Notes
Thomas Ryan
Made this but it did not compare with my local Chinese restaurant sauce. Too salty even using low sodium soy sauce. Will keep looking for a perfect sauce
meinmunich
This is a good recipe, especially if you add a tablespoon of Chinese rice wine or sherry, before the sauce mixture at the end. Very fast and easy, and delicious.
Alison
I agree, too salty, even though I had read the notes and cut back on oyster sauce. Still, it was good and I’ll make it again. Will look for other suggestions on how to control the salt level.
carol
Cut the oyster sauce in half, otherwise it is too salty
meinmunich
This is a good recipe, especially if you add a tablespoon of Chinese rice wine or sherry, before the sauce mixture at the end. Very fast and easy, and delicious.
Barrie Trinkle
Made it using coconut aminos instead of soy, and we liked it pretty well. I probably could have used even less sauce. I'll make it again, because it's definitely fast and easy.
Thomas Ryan
Made this but it did not compare with my local Chinese restaurant sauce. Too salty even using low sodium soy sauce. Will keep looking for a perfect sauce
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