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From Cook's Illustrated, March-April 2010
This is one of the few recipes that I make that I haven't altered one bit. All their fine-tuning works to make a phenomenal pan of broccoli!!
1/4 c. chicken broth
1 T. sherry
2 t. soy sauce (ok, I go heavier on this)
1 t. toasted sesame oil
1 t. cornstarch
2 t. chili-garlic sauce (I use Lee Kum Kee brand... it's an Asian jarred sauce)
2 garlic cloves, pressed or minced
1 T & 1 t veggie oil
1 1/2 lb broccoli, florets cut into 3/4" pieces; stalks trimmed, peeled and cut in 1/4" slices
1/4 t. sugar
Whisk together broth, sherry, soy sauce, sesame oil, cornstarch, & chili-garlic sauce in a small bowl. Combine garlic, pepper flakes, & 1 t. oil in another small bowl.
Heat 1 T. oil in 12" non-stick skillet over medium-high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook, stirring frequently, until broccoli is well-browned, about 8-10 minutes. Push broccoli out of the center of pan and add garlic/chili/oil mix, stirring and mashing until fragrant, 15-20 seconds. Stir to combine. Add broth mixture, stirring constantly until thickened, 30-45 seconds. Serve.
* Note: I've found that turning down the heat as I add the garlic will allow the pan to cool enough so that the sauce doesn't burn (as it nearly did my first time through).
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