This broccoli sauté is Chinese-inspired, and is almost as simple as it gets.
The garlic and the soy sauce are the major flavorings, and the broccoli and the soy bean sprouts are the star.
You can easily change around the vegetables, substituting cauliflower, or snow peas, or adding silver beet...
The recipe is really versatile so have no fear in experimenting.
The key is to slightly under-cook the vegetables, so they retain their crunch, with some tenderness as well.
I served this as an accompaniment to a butterflied simple dry-roasted chicken.
2 tsp oil
4 (or more) cloves garlic
1 head broccoli
1 handful soy bean sprouts
2-3 Tbsp soy sauce
Peel the cloves of garlic and crush under the flat side of a knife blade.
Separate the broccoli into florettes, rinse in a colander, do not dry.
In a pan or wok, heat the oil over med-high heat, then add the garlic.
Season lightly with salt and pepper (remember that soy sauce is salty so don't over-season).
When garlic begins to sizzle and emit strong fragrance, add the broccoli with the water drops and the soy bean sprouts.
Cover immediately and shake the pan around for a few seconds.
The water from the undried broccoli will steam and help cook the vegetables.
Leave covered 5 minutes.
Uncover, add the soy sauce and saute until vegetables are crispy-tender and there is little to no pan juice left.
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