Wok-Tossed Broccoli
Charred broccoli with garlic and rice wine
Why This Recipe Works
This restaurant favorite uses high heat to get a specific char on the florets that makes them incredibly addictive. Using the sliced stalks is a great way to ensure nothing goes to waste.
Instructions
Heat the oil in a large wok or pot over medium heat, swirling to coat the sides. Fry the sliced garlic until it becomes fragrant and turns a light golden color, about 20 seconds, then immediately remove the garlic with a slotted spoon and set aside.
Increase the heat to high and toss in the broccoli and chile. Stir-fry vigorously until the edges of the florets begin to show a slight char, roughly 1 minute.
Splash in the rice wine, salt, and a small spoonful of water. Continue stir-frying for about 2 minutes until the broccoli is bright green and just tender but still maintains a crisp bite.
Return the fried garlic to the pan and toss one final time to combine before serving hot.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- small dried chile: red pepper flakes
