Hey folks,

Happy first day of May!  I can't believe how quickly this year is going by and the official countdown to my one year blogging anniversary begins!!  Today's savory selection from vegweb is one of my FAVORITE Chinese dishes.  When I lived in NYC there was a Chinese food restaurant where I ordered their broccoli with garlic sauce ad nauseum, in other words,  burned myself out on it!  As a matter of fact I don't know the last time I have actually ordered this out.  In any event, the following homemade version got rave reviews on vegweb, so I thought it would be good to share here.  A great alternative to your Chinese take-out joint.  Check it out!

INGREDIENTS (use vegan versions):
3 medium heads broccoli, chopped to bite sized pieces

5 cups water, divided

1 head garlic, minced

1 vegetable stock cube

1/8 to 1/4 cup soy sauce

1 teaspoon powdered ginger

1 teaspoon to 1 tablespoon red pepper flakes

1/4 cup sweetener

1 tablespoon cornstarch

2 tablespoons cold water

1 1/2 cups uncooked white rice- (brown rice would also work here I'm sure)


First boil 3 cups of water for the rice. Add rice, cover and reduce to a simmer until done. Boil 2 cups of water and add the vegetable stock cube. Stir to dissolve, and add the garlic, soy sauce, ginger, red pepper flakes and sweetener.

Dissolve the cornstarch in the cold water. Cook the broccoli over high heat in a large skillet for 2 minutes. Then add the garlic mixture. Let this simmer over medium high heat for 7-10 minutes depending on how crisp you like your broccoli.

Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes more or until it thickens. If you like, you can dissolve more cornstarch in cold water to make it even thicker. Place rice in bowls and top with broccoli and garlic sauce mixture.