Stir-Fried Broccoli with Chili-Garlic Sauce

Name: Stir-Fried Broccoli with Chili-Garlic Sauce
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1/4 cup, low-sodium chicken broth; 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, stalks trimmed, peeled, and cut on 45-degree bias into 1/4-inch-thick slices; 1/4 teaspoon, sugar

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Appears in Cook's Illustrated March/April 2010

Broccoli is a classic option for a quick and flavorful stir-fry.

SERVES4

TIME35 minutes

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WHY THIS RECIPE WORKS

For a stir-fried broccoli recipe with tender yet still crisp vegetables and a flavorful sauce, we prepared the stalks and florets separately and stir-fried the vegetables over medium-high heat rather than a blazing-hot flame. Tossing the br...

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