Din Tai Fung Garlic Broccoli Recipe

This Din Tai Fung garlic broccoli recipe is simple, fresh, and full of garlicky flavor. I make it as a quick side dish that stays tender-crisp and restaurant-style at home.

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 People

Course: Side Dish

Cuisine: Chinese, Singaporean, Asian

Calories: 47

Ingredients Equipment Method Notes

Ingredients

1 large Broccoli Cut into bite-sized florets
2 teaspoons Olive oil Neutral oil works too
2 cloves Garlic Fresh finely minced
1/4 teaspoon Salt Adjust to taste
1/4 cup Chicken stock Vegetable stock for vegetarian

Equipment

1 Large skillet With lid for steaming
1 Cutting board For prepping broccoli
1 Sharp knife Helps cut even florets
1 Measuring cup For stock
1 Spatula For stirring

Method

Step 1

I wash the broccoli well and cut it into evenly sized florets. I mince the garlic and keep everything ready because this cooks fast.

Step 2

I heat a large skillet over medium-high heat and add the olive oil, letting it warm until lightly shimmering.

Step 3

I add the garlic and stir for about 10–15 seconds, just until fragrant, making sure it doesn’t brown.

Step 4

I add the broccoli and sprinkle in the salt, stirring so the florets are coated in the garlic oil.

Step 5

I pour in the chicken stock, cover the pan, and let the broccoli steam for about 1 minute until tender-crisp.

Step 6

I uncover, taste, adjust salt if needed, and serve immediately while hot.

Notes

I always avoid overcooking the garlic because it turns bitter fast. Fresh broccoli gives the best color and crunch. Sometimes I add a squeeze of lemon at the end for extra brightness.