Chinese-style broccoli

By Spencer Watts
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  • 1/2 tablespoon (7.5 milliliters) sesame oil
  • 2 teaspoons (10 milliliters) minced garlic
  • 1/2 cup (120 milliliters) vegetable stock
  • 2 tablespoons (30 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) honey
  • 2 teaspoons (10 milliliters) cornstarch
  • 1 teaspoon (5 milliliters) water
  • 1 large head broccoli, cut into florets with long stems
  • 2 scallions, finely sliced, to garnish


  1. Heat sesame oil in a skillet over medium-high heat. Add garlic and let cook one minute. Add vegetable stock, soy sauce and honey and let cook.
  2. Add cornstarch and water to a small bowl and whisk to create a smooth slurry. Add slurry to the skillet and stir to combine. Let simmer five minutes to thicken.
  3. Add broccoli and toss in sauce. Let cook six to eight minutes or until broccoli is tender and sauce has thickened.
  4. Serve garnished with sliced scallions.


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