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Julies Broccoli with Garlic Sauce

What you need: 

5 cups water, divided
1 1/2 cups uncooked white rice
1 vegetable stock cube
1 head garlic, minced
1/8 to 1/4 cup soy sauce
1 teaspoon powdered ginger
1 teaspoon to 1 tablespoon red pepper flakes
1/4 cup sweetener
3 medium heads broccoli, chopped to bite sized pieces
1 tablespoon cornstarch + 2 tablespoons cold water

What you do: 

1. First boil 3 cups water for the rice. Add rice, cover and reduce to a simmer until done, according to package directions. Boil 2 cups water and add the vegetable stock cube.
2. Stir to dissolve, and add the garlic, soy sauce, ginger, red pepper flakes and sweetener. Cook the broccoli over high heat in a large skillet for 2 minutes.
3. Add the garlic mixture. Let this simmer over medium high heat for 7-10 minutes depending on how crisp you like your broccoli.
4. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes more or until it thickens. If you like, you can dissolve more cornstarch in cold water to make it even thicker.
5. Place rice in bowls and top with broccoli and garlic sauce mixture.
Enjoy!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

very very good

a bit spicy for me, so a little less red pepper next time

i also added more of the cornstarch mixture becuase i like my sauce a little thick

my family loved it!! ;)

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My husband and I like this a lot..I added too much water so it wasn't as thick as I would have liked (although my husband likes it more watery). I also think it had a bit too much sugar..but that's all I find wrong! I served it over brown basmati rice..this could have lots of variations! Very good, thanks.  :)

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After having this is my recipe box for ages I decided to make this for dinner tonight as I needed something nice & quick.

OMG, why did I wait so long? It is absolutely fantastic.  I made the sauce exactly as the recipe stated but cooked the broccoli separately and added to the sauce at the end, along with some onion, carrot and pointed cabbage.
Yummy yummy.
Definitely a keeper and will make again. Thanks.

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Forgot to add, I used just 1/8 c reduced sodium soy sauce.  I think 1/4 c soy sauce would have made the dish too salty, especially if you use a fairly salty veggie broth as I did.

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Very tasty and easy to make!  This dish tastes very similar to the General Tao's Tofu from this site, but without the tofu.  I just used broccoli this time, but, of course, you could add whatever veggies that you have on hand.  I used only 1 12oz bag of fresh broccoli florets, but there was enough sauce for another bag probably (or other veggies and/or tofu).  I used about 2-3 T chopped fresh ginger rather than powdered and around 8-10 cloves fresh garlic (didn't really count or measure; I've got a cold and figured the more ginger and garlic the better).  Like others, I reduced the sweetener (vegan sugar) to 2 T.  I did double the cornstarch mixture as I wanted my sauce a little thicker.  I served this over brown rice, but noodles would be great, also.  As others have mentioned, if you like your veggies crisper, cook the sauce a little on its own before adding the veggies.

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So the rice is not cooked as part of the broccoli mixture?  Then I can serve it over brown rice!!! I don't like white rice and usually don't read any further when I see it in recipes.  I want to make this soon! 

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WOW, i dont have to get chinese take out EVER again thanks to this recipe!!  i just finished my dinner, which i had scaled down for one:  i used 1 cup of broccoli, added carrots, red pepper, baby corn, and bamboo shoots.  for the sauce i used 2 cloves garlic, 1/2 c plus broth, 1 tbsp soy sauce, 1/2 tsp sugar, and left out the ginger and red pepper flakes....then i sauted some red onion in a bit of oil for a minute before adding the sauce.  simmered for a few minutes, then added the cornstarch/water mixture to simmer and thicken...had some pasta noodles cooking at the same time, and added the veggies into that pot at the last minute as i like my veggies crisp..once the sauce had thickened i put the noodles/veggies in a bowl, poured sauce over it, and topped with peanuts (which were a BIG addition to the dish) - - i think it was better than restaurant chinese!!!  THANKS!

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I love this recipe and so does my husband.  I use fresh ginger and it makes it taste sooo good!

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I made this, it was ok, but my problem was that it didn't taste garlicky at all to me....and I used a whole bulb of garlic!  I was confused as to whether or not I should continue cooking the sauce after adding the garlic, Do you boil just to dissolve the cube, then shut it off, or keep it going?  (Sorry, I'm no Einstein in the kitchen, obviously).  I also thought the sauce wasn't thick enough, even after adding two Tbs corn starch mixture...  I also wouldn't bother cooking the broccoli before adding the sauce, as I like the broccoli crisp, and was nervous it would get mushy the longer I cooked it.  Any suggestions are welcome, would love to tweak this to come out better for me.

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I made this again, nearly exactly the way I made it before, but it wasn't as sweet (?). I used Thai broccoli, fresh ginger, and I let the garlic fry/roast a little in the pan before adding the liquid. It definitely gives it a stronger garlic flavor, and was all the more tasty =) It went great with General Tao's Tofu.

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