‘Knock Off Take Out’ Chinese Broccoli



About two cups of fresh chopped broccoli

Bundle of green onions thinly sliced – greens only

2 tbsp oil olive

1/4 cup soy sauce

2 tbsp brown sugar

2-3 tbsp fresh grated ginger (do to taste)

2 tbsp minced garlic

Salt & pepper to taste

1 tbsp corn starch

2 tbsp warm water

Sesame seeds for topping

White or brown rice to serve it over.


1. Bring a pot of water to a boil and cook broccoli till just about tender.

2. While broccoli is cooking whisk soy sauce, green onions, brown sugar, ginger and garlic in a bowl. Season with salt and pepper to taste.

3. In a separate bowl mix water and corn starch together until corn starch is dissolved.

4. Strain broccoli when it is done, start cooking rice if using.

5. Heat olive oil in a fry pan and add broccoli and toss to coat.

6. Cover with the sauce and mix to combine.

7. Cook for about two minutes and add the corn starch/water mixture.

8. Cook until sauce is mostly all gone and serve over rice topped with sesame seeds.

Left Overs:

Makes for great leftovers, I recommend bringing a packet of soy sauce in case it gets dry in the reheat. Feel free to put the broccoli over the rice and transport in one container.

Notes: Recipe Adapted From Edgy Veggie


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