Broccoli with Garlic Sauce

Cut two heads of broccoli into bite-sized florets. Discard the tough stems, but you can save them for other dishes.

Finely chop the garlic cloves, grate the ginger, and thinly slice the green onions and red chili.

In a small container, combine soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, vinegar, white pepper, water, and corn starch. Mix well until everything is dissolved.

Bring a pot of water to a boil. Add a pinch of salt and blanch 450g of broccoli florets for about 1 minute.

Remove the broccoli from the boiling water and immediately transfer it to a bowl of ice water to stop the cooking process.

In a large wok over medium-high heat, add oil. Once hot, add the chopped garlic, grated ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant.

Add the drained broccoli to the wok and stir-fry for about 1 minute.

Give the sauce a quick stir and pour it into the wok. Toss everything together and cook for 2-3 minutes until the sauce has thickened.

Turn off the heat. Add toasted sesame oil, the green parts of the green onions, and the sliced red chili. Give it a final mix.

Serve the broccoli with garlic sauce immediately, preferably with a bowl of steamed rice.