My grandma taught me this Chinese method for making a creamy garlicky sauce using cornstarch and egg. I love it on broccoli that has been parboiled so it’s bright green and still crunchy. It’s a quick and easy dish that tastes rich and full of flavor.
Guessipe
- 1/2 lb broccoli florets
- 3 cloves garlic, minced
- 1 TBSP olive oil
- 1 cup chicken stock
- 2 tsp cornstarch well mixed with 2 tsp water
- 1 egg, beaten
- 2 green onions, diced
- salt to taste
Bring salted water to a boil. Add the broccoli, stir, and remove after one minute. Drain.
Saute the garlic in the oil until it begins to brown. Add the chicken stock and bring to a simmer.
While stirring, gradually add the cornstarch mixture until the sauce thickens.
Turn the heat to low. Pour the beaten egg over the sauce, and stir to create feathery strings of egg.
Remove from heat. Add the green onion. Pour the sauce over the broccoli. Salt to taste.
