Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired

Summary by Krater

The video demonstrates how to make a sweet, glossy, meatless Chinese-American restaurant-style garlic sauce and broccoli over steamed white rice. It concludes with a satisfying dish of perfectly blanched broccoli coated in savory-sweet glaze served with rice.

From the video

Answers: How do you make Chinese restaurant-style garlic sauce and broccoli?

• Chinese-American garlic sauce
• Steamed broccoli
• Cooking rice
• Blanching vegetables
• Making sauce slurring

Ingredients

• 100 g white rice
• water
• 3 to 4 cloves garlic
• 1 little thumb ginger
• half fresh chili
• 1 medium to large crown broccoli
• ice
• vegetable oil
• 1 teaspoon onion powder
• 1/4 cup / 60 ml soy sauce
• couple of teaspoons mustard
• 1 giant spoonful Marmite
• 1 tablespoon white sugar
• 1 glug molasses
• 1 or 2 teaspoons toasted sesame oil
• pepper
• couple of tablespoons corn starch
• MSG
• sesame seeds

What it concludes

• Blanching and shocking broccoli in ice water deactivates the enzymes that turn green into brown and preserves a brighter, fresher flavor.
• Using Marmite provides a umami punch and gelatinous texture as a substitute for oyster sauce.
• Adding sesame oil at the end rather than frying the garlic in it prevents the sauce from becoming bitter.
• Making a slurry with corn starch and cool water prevents giant starch lumps in the sauce.