Garlic-Ginger Broccoli with Crispy Shallots
Ingredients
- 1½ poundsbroccoli
- 3shallots
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsvegetable oil
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonsesame oil
- ¼ cupwater
- ¼ teaspoonred pepper flakes
- 1 tablespoonsesame seeds
Prep
- 01
Chop broccoli into florets and slice shallots into thin rings.
- 02
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add shallots and cook for 3-4 minutes, stirring occasionally, until they turn golden and crispy. Transfer to a paper towel to drain.
- 02
Add remaining 1 tablespoon vegetable oil to the same skillet. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- 03
Add broccoli florets and stir to coat with oil. Cook for 2 minutes without stirring, letting them begin to char.
- 04
Pour in water, cover, and steam for 3-4 minutes until broccoli is tender-crisp (still has a slight bite). Remove lid.
- 05
Drizzle in soy sauce, rice vinegar, and sesame oil. Toss well and cook uncovered for 1 minute more.
- 06
Transfer to a serving dish and top with crispy shallots, red pepper flakes, and sesame seeds. Serve immediately.
Spice Tips
The recipe has a gentle heat from the ginger and optional red pepper flakes. For more kick, double the flakes or add a splash of sriracha. For less spice, omit the flakes entirely and let the fresh ginger flavor shine.
Leftovers keep well in the fridge for 2-3 days and can be served cold as a side salad. For a protein boost, serve over rice or add tofu or shrimp.