Stir-Fried Broccoli with Oyster Sauce
By America's Test KitchenPublished on June 24, 2013
Time
35 minutes
Yield
Serves 4
Ingredients
3 tablespoons low-sodium chicken broth 1 tablespoon dry sherry 3 tablespoons oyster sauce 1 teaspoon toasted sesame oil 1 teaspoon cornstarch 1 teaspoon brown sugar 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)⅛ teaspoon red pepper flakes 1 teaspoon plus 1 tablespoon vegetable oil 1 ½ pounds broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and cut on 45-degree bias into ¼-inch-thick slices¼ teaspoon sugar
Instructions
- Whisk broth, sherry, oyster sauce, sesame oil, cornstarch, and brown sugar together in small bowl. Combine garlic, pepper flakes, and 1 teaspoon vegetable oil in second small bowl.
- Heat remaining tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook, stirring frequently, until broccoli is well-browned, 8 to 10 minutes.
- Push broccoli to sides of skillet to clear center; add oil-garlic mixture and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli. Add chicken broth mixture and cook, stirring constantly, until florets are cooked through, stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds. Serve.
Time
35 minutesYield
Serves 4Ingredients
3 tablespoons low-sodium chicken broth
1 tablespoon dry sherry
3 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 teaspoon brown sugar
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
⅛ teaspoon red pepper flakes
1 teaspoon plus 1 tablespoon vegetable oil
1 ½ pounds broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and cut on 45-degree bias into ¼-inch-thick slices
¼ teaspoon sugar
Ingredients
3 tablespoons low-sodium chicken broth
1 tablespoon dry sherry
3 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 teaspoon brown sugar
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
⅛ teaspoon red pepper flakes
1 teaspoon plus 1 tablespoon vegetable oil
1 ½ pounds broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and cut on 45-degree bias into ¼-inch-thick slices
¼ teaspoon sugar
Ingredients
3 tablespoons low-sodium chicken broth
1 tablespoon dry sherry
3 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 teaspoon brown sugar
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
⅛ teaspoon red pepper flakes
1 teaspoon plus 1 tablespoon vegetable oil
1 ½ pounds broccoli, florets cut into ¾-inch pieces, stalks trimmed, peeled, and cut on 45-degree bias into ¼-inch-thick slices
¼ teaspoon sugar
Why This Recipe Works
For a stir-fried broccoli recipe with tender yet still crisp vegetables and a flavorful sauce, we prepared the stalks and florets separately and stir-fried the vegetables over medium-high heat rather than a blazing-hot flame. Tossing the broccoli with a sprinkling of sugar before adding the sauce deepened the caramelization, making this an incredibly flavorful stir-fried broccoli recipe.
Instructions
- Whisk broth, sherry, oyster sauce, sesame oil, cornstarch, and brown sugar together in small bowl. Combine garlic, pepper flakes, and 1 teaspoon vegetable oil in second small bowl.
- Heat remaining tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook, stirring frequently, until broccoli is well-browned, 8 to 10 minutes.
- Push broccoli to sides of skillet to clear center; add oil-garlic mixture and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli. Add chicken broth mixture and cook, stirring constantly, until florets are cooked through, stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds. Serve.
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