Wednesday, April 28, 2010
1/4 cup water
1 tablespoon dry sherry
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
2 teaspoons Asian chili-garlic sauce
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1/8 teaspoon red pepper flakes
1 teaspoon plus 1 tablespoon vegetable oil
1 1/2 pounds broccoli , florets cut into 3/4-inch pieces
1/4 teaspoon sugar
1. Mix water, sherry, soy sauce, sesame oil, cornstarch, and chili-garlic sauce together in small bowl.
2 Heat 1 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.
3 Push broccoli to sides of skillet to clear center; add remaining vegetable oil, garlic and red pepper flakesre and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli.
4. Add the sauce that's in the bowl stirring constantly, until florets are cooked through, stalks are tender-crisp, and sauce is thickened, 30 to 45 seconds. Serve.