…as in you don’t need to dial a number to get this awesome take-out side dish. Imagine garlic sauce that doesn’t come from a Chinese restaurant or a bottle and doesn’t use cornstarch or flour as a thickener. This is No-Dial Broccoli in Garlic Sauce.
I’m not sure what ignited it, but I have been craving broccoli in garlic sauce for the past two weeks. I ate a numbingly delicious plate of it from a local Chinese restaurant (I order Chinese maybe once a year so you can imagine how bad this craving was). Then I downed another bowl while having dinner at my go-to sushi place. The Chinese version was amazing–thick sauce, lots of garlic flavor. The Japanese was much more organic and definitely no frills–broccoli sautéed in sesame oil and fresh garlic.
Well, my craving was so unsatisfied that I decided to try my hand at it, albeit paired with black beans and quinoa (my version of beans and rice). I wanted to try the Chinese version with the thick, creamy sauce, but without using cornstarch or even flour as a thickener. Then I remembered my expensive little friend, Mr. Xanatham Gum. And boy did he do the trick. This little magician thickened up the sauce to the perfect consistency to pour over the broccoli and cover every exposed surface with its savoriness. Again, I didn’t record the recipe while I was making so this is my best recreation of it. Enjoy!
No-Dial Broccoli in Garlic Sauce
1 bunch broccoli, stemmed
3 tbsp organic, gluten-free tamari
1.5 tsp sesame oil
t tbsp. olive oil
1 tbsp sesame seeds (I forgot to use)
3 cloves garlic, finely chopped
1/4 tsp xanatham gum
fresh chili or sriracha chili sauce (as much as you can handle, or ¼ tsp to keep it safe)
garlic powder, just a light dusting over the wet mixture
1. Lightly steam broccoli. Set aside.
2. Whisk xanatham gum in soy sauce until dissolved. Add remaining ingredients except broccoli and whisk together.
3. Heat pan on medium-high. Add broccoli. Pour sauce on top. Saute, flip, stir, do whatever you need to evenly distribute the sauce over the broccoli without cooking the broccoli too much.