10-Minute Broccoli in Garlic Sauce

This quick side dish of broccoli with garlic butter sauce is another one to add to the roster. Parrot green and pleasantly crisp, it might be the fastest way yet to cook broccoli. The 10-minute cook time and one-pot ease are thanks to a clever technique—instead of blanching the veg in a large pot of water, broccoli florets are quickly sautéed with shaved garlic before being doused in a small amount of high-octane chicken stock. For maximum flavor, we turned to jarred chicken bouillon paste. Ignoring the ratios on the label, we thinned out the paste with just enough water to make a super-concentrated broth that seasons and steams the veg, eventually transforming into a buttery sesame glaze that coats every piece of broccoli.

Servings: 2 to 4 servings

Servings: 2–4 servings

1 Tbsp. chicken bouillon paste (such as Better Than Bouillon)

1 Tbsp. vegetable oil

6 garlic cloves, thinly sliced

2 medium heads of broccoli (about 2 lb.), florets cut into bite-size pieces

2 tsp. cornstarch

4 Tbsp. unsalted butter

2 tsp. toasted sesame oil

Stir 1 Tbsp. chicken bouillon paste into ⅓ cup water in a small bowl until dissolved; set aside.

Heat 1 Tbsp. vegetable oil in a large high-sided skillet over medium-high heat. Cook 6 garlic cloves, thinly sliced, stirring, until fragrant, about 30 seconds. Add 2 medium heads of broccoli (about 2 lb.), florets cut into bite-size pieces, and cook, tossing constantly, until starting to turn bright green, about 30 seconds.

Pour in reserved bouillon mixture and cover pan immediately. Cook until broccoli is crisp-tender, about 3 minutes.

Stir 2 tsp. cornstarch and 2 Tbsp. water in a small bowl. Add to pan along with 4 Tbsp. unsalted butter and 2 tsp. toasted sesame oil; toss to combine. Cook, uncovered, stirring often, until sauce is thickened and coats broccoli, about 2 minutes. Transfer to a large bowl.

Servings: 2 to 4 servings

Page footer