Garlic And Broccoli Stir-Fry Recipe

Name: Garlic and Broccoli Stir-Fry
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Fusion
Ingredients: 500 ml Bertolli Extra Virgin Olive Oil; 100 g Garlic - Single Clove; 60G Primi Piatti Red Chilli Flakes; 2 ltr Figaro Extra Light Olive Oil; 100 g Sambar Onion Peeled; 200 g Orange Carrot (Gajar); 100 g Celery Stalk; 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 2 x 400 g Jvapa Rice Noodles; 100 g Broccoli Florets; 400 g Delichic Raw Chicken Stock Broth; 20 Ltr Rice Vinegar Mizkan Suehiro Su; 220 g Masterchow Oyster Sauce; 900 G Kikkoman Naturally Brewed Dark Soy Sauce; 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet

Fusion cuisine

About this recipe

A flavorful Asian-inspired stir-fry featuring tender pork, vibrant vegetables, and a savory sauce, perfect for a satisfying dinner. This dish is quick to prepare and ideal for solution seekers looking for a wholesome meal.

Ingredients

500 ml Bertolli Extra Virgin Olive Oil
100 g Garlic - Single Clove
60G Primi Piatti Red Chilli Flakes
2 ltr Figaro Extra Light Olive Oil
100 g Sambar Onion Peeled
200 g Orange Carrot (Gajar)
100 g Celery Stalk
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
2 x 400 g Jvapa Rice Noodles
100 g Broccoli Florets
400 g Delichic Raw Chicken Stock Broth
20 Ltr Rice Vinegar Mizkan Suehiro Su
220 g Masterchow Oyster Sauce
900 G Kikkoman Naturally Brewed Dark Soy Sauce
175 Ltr Lee Kum Kee Blended Sesaame Oil Pet

Instructions

1. Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add 1 clove of minced garlic and 1/2 teaspoon of red pepper flakes, sautéing for 30 seconds until fragrant.
2. Add 200 g of cooked rice noodles to the pan and stir-fry for 2 minutes to heat through. Remove from the pan and set aside.
3. In a hot wok or large frying pan, heat 4 tablespoons of olive oil. Add 500 g of thinly sliced broccoli florets and stir-fry for 2-3 minutes until tender. Remove the broccoli and set aside.
4. Reheat the wok and add 1 sliced onion, 1 sliced carrot, and 2 stalks of sliced celery. Stir-fry the vegetables for 2 minutes.
5. Add 1/2 cup of chicken stock to the wok, cover, and let the vegetables steam for 2 minutes.
6. Uncover the wok and stir in 2 tablespoons of oyster sauce and 3 tablespoons of soy sauce. Return the cooked broccoli to the wok and mix well.
7. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Pour this into the wok and stir until the sauce thickens slightly.
8. Drizzle 1 tablespoon of sesame oil over the stir-fry and add the cooked rice noodles back to the wok. Toss everything together to combine.
9. Serve hot and enjoy your delicious Asian stir-fry with vegetables.