Total winner this one - dead easy and really quick. Tonight I put it together with some basmati rice but there's no reason why it couldn't feature with yummy noodles. Oh, and of course, it wouldn't hurt to hurl some tofu in if you were so inclined. Can never go wrong hurling a bit of tofu into the mix. The thing I like about this garlic sauce is that it tastes really authentic... almost as good as the one they serve up at our favourite restaurant, the Laughing Buddha in Didsbury.
3 cloves garlic, minced or crushed
Tbsp soya sauce
Tbsp light brown sugar
Tsp sesame oil
100 ml vegetable stock
Three florets broccoli
One head of pak choi
Tbsp vegetable oil
Mix the garlic, cornstarch, soya sauce, sugar and sesame oil in a bowl well, and then add the vegetable stock. Put this to one side as you'll need it in a mo. Wash and chop the broccoli and pak choi. Heat up the vegetable oil in a wok and add the broccoli, and stir fry for five minute or so. Add the pak choi and continue to cook for a further five or ten minutes until the pak choi has wilted. Then add the garlic sauce and stir continuously until the cornstarch has thickened up, should take five minutes at the most. Then you're done.
This is great on basmati rice and if you're looking to impress, sprinkle with sesame seeds before serving.