Yield: 2 servings
- Grapeseed or peanut oil (or use vegetable oil)
- 3-4 cloves garlic, peeled and sliced thin
- 10-12 ounces broccoli florets (about 4 cups)
- 1/4 teaspoon red pepper flakes
- Pinch kosher salt
- 1/4 cup orange or tangerine juice
- 1/4 cup water
- 3 tablespoons dry sherry
- 2 tablespoon oyster sauce
- Optional: 6 ounces cooked sliced chicken, pork, or beef*
2. Choose a medium-sized saute pan with a lid. Add enough of the garlic-infused oil to coat the bottom of the pan and heat over medium until the oil shimmers.
3. Add the broccoli, pepper flakes and salt, and stir to distribute spices. Add the orange juice and water and cover. Cook for 3 minutes if you prefer slightly crisp broccoli, 4 minutes if you like it more tender.
4. Remove the lid. The liquid should have evaporated; if not, cook for a minute or so until liquid is gone. Add the sherry and stir until the sherry has mostly evaporated. (Note: if the pan is completely dry and the bottom has started to brown, add a tablespoon of water along with the sherry to deglaze.) Add the oyster sauce and optional meat, if using. Turn the heat off. Stir to coat with the oyster sauce and let sit a minute or so to heat up the meat.
5. Serve over rice or noodles, if desired. Garnish with the garlic chips sprinkled over the top.
* If you want to use raw meat, slice it and cook it in the saute pan at Step 2. Remove the meat from the pan, add a little more oil and continue with the recipe at Step 3.