Broccoli with Garlic Sauce Bacon (Print-Friendly)

Tender broccoli in garlic sauce topped with crispy bacon for a quick, flavorful side.

# What You'll Need:

→ Vegetables

01 - 1 head broccoli, cut into small florets

→ Protein

02 - 2 strips bacon, cut into small pieces

→ Aromatics

03 - 4 to 5 cloves garlic, finely chopped

→ Sauces and Seasonings

04 - 1/2 tablespoon soy sauce
05 - 1 teaspoon oyster sauce

→ Thickener

06 - 1/2 tablespoon cornstarch

→ Liquids

07 - 1/3 cup water

→ Oils and Salt

08 - 3 tablespoons vegetable or olive oil
09 - Pinch of salt for boiling water
10 - Splash of olive oil for boiling water, optional

# How To Make It:

01 - Bring a pot of water to a boil and add a pinch of salt and a splash of olive oil. Add broccoli florets and boil for 3 to 5 minutes until tender and bright green. Drain thoroughly and set aside.
02 - Heat 1 tablespoon oil in a frying pan over medium heat. Add bacon pieces and cook until crispy and golden brown. Remove bacon with a slotted spoon and set aside, leaving approximately 2 tablespoons oil in the pan.
03 - Add chopped garlic to the remaining oil in the pan and sauté over medium heat until fragrant and golden, being careful not to burn. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water until smooth. Pour the sauce mixture into the pan and stir continuously for about 10 seconds until the sauce thickens and becomes glossy.
04 - Add the drained broccoli to the pan and toss to coat evenly in the garlic sauce. Sprinkle the crispy bacon over the top and toss briefly to combine. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means you can go from raw ingredients to serving without the stress.
  • The crispy bacon transforms humble broccoli into something that tastes indulgent but costs almost nothing.
  • The garlic sauce teaches you a technique you'll use for other vegetables, making you feel like you've leveled up in the kitchen.
02 -
  • Overboiled broccoli becomes mushy and absorbs too much water, which dilutes the sauce, so three to five minutes is genuinely enough—the florets should be bright green, not olive-colored.
  • The moment the sauce hits the pan, it thickens fast, which is thrilling the first time you see it happen and can be missed if you're not watching closely.
03 -
  • The window between garlic being fragrant and garlic being burnt is about 15 seconds, so stay in the kitchen and trust your nose over the timer.
  • Cutting the bacon into consistent pieces means it crisps at the same rate, and cutting the broccoli into similar sizes ensures it cooks evenly—this is when technique becomes invisible because nothing burns or undercooks.
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