Eggplant with Garlic Sauce

Recipe for Chinese Broccoli with garlic sauce


This is a quick, easy side dish PACKED with flavor. The smell is downright heavenly when the garlic sauce hits the pan. It may even convince the pickiest eaters that broccoli is in fact... delicious! :) The recipe makes about 4 side servings, however I find it to be pretty addictive so it usually ends up as 2-3 servings for us. There are a couple possible methods of cooking the broccoli, depending on your preference. Stir-frying (as in the directions below) will leave a nice crunch. If you want to achieve more tender broccoli, simply steam for a few minutes first and then continue with the directions to stir fry. If you want a kick, try adding crushed red pepper flakes!
Vegan, gluten-free (with tamari)
Makes about 4 side servings

Ingredients
4 cups broccoli florets (1 large bunch)
3 garlic cloves, minced
2 Tbsp. sesame oil
2 Tbsp. reduced sodium soy sauce or tamari
1/2 cup vegetable broth
1 Tbsp. cornstarch
Optional: red pepper flakes

Directions
In a bowl, add garlic, soy sauce/tamari, broth, and cornstarch. Whisk to combine.
In a large skillet over med-high, add sesame oil and heat for a minute.
Carefully add broccoli florets. Cook for about 4 minutes, stirring often to prevent burning.
Reduce heat to med-low, then and add garlic sauce. Stir well to coat.
Cook for about 3 minutes. Sauce will thicken and absorb into the broccoli.

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