Stir-Fried Broccoli with Garlic-Chili Sauce

Serves 4

Recipe from Kate Wangsgard

1/4 cup vegetable broth

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon cornstarch

2 teaspoons Asian chili sauce

2 medium cloves garlic, minced

1/8 teaspoon red pepper flakes

1 teaspoon plus 1 tablespoon vegetable oil

1 1/2 pounds broccoli, cut into 3/4 inch pieces

1/4 teaspoon sugar

Whisk broth, soy sauce, sesame oil, cornstarch, and chili sauce together in small bowl. Combine garlic, pepper flakes, and 1 teaspoon vegetable oil in second small bowl. Heat remaining tablespoon vegetable oil in 12-inch nonstick skillet over medium high heat until just beginning to smoke. Add broccoli and sprinkle with sugar; cook stirring frequently, until broccoli is well-browned, 8 to 10 minutes. Push broccoli to sides of skillet to clear center; add oil-garlic mixture and cook, mashing with rubber spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic mixture with broccoli. Add broth mixture and cook, stirring constantly, until florets are cooked through and sauce in thickened, 30 to 45 seconds. Serve.