Raw, roasted, puréed, under or over cheese, broccoli is a reliable favorite. This quick side dish of broccoli with garlic butter sauce is another one to add to the roster. Parrot green and pleasantly crisp, it might be the fastest way yet to cook broccoli. The 10-minute cook time and one-pot ease are thanks to a clever technique—instead of blanching the veg in a large pot of water, broccoli florets are quickly sautéed with shaved garlic before being doused in a small amount of high-octane chicken stock. For maximum flavor, we turned to jarred chicken bouillon paste. Ignoring the ratios on the label, we thinned out the paste with just enough water to make a super-concentrated broth that seasons and steams the veg, eventually transforming into a buttery sesame glaze that coats every piece of broccoli.

Fresh broccoli and fresh garlic provide the best texture and flavor. If you’re looking for a shortcut, frozen broccoli will work in a pinch, but the cook time will be shorter and the end result won’t be quite as crisp. Notably, this recipe doesn’t include kosher salt or soy sauce—jarred bouillon paste is often quite high in sodium, so you shouldn’t need to add salt from any other source. If you crave some heat, add freshly ground black pepper, white pepper, or crushed red pepper flakes to taste when you add the bouillon mixture, or if you want to veer away from the Chinese takeout–inspired flavors this mimics, replace the sesame oil with a drizzle of grassy extra-virgin olive oil. Serve this steamed broccoli recipe alongside a stir-fry or grilled chicken or spoon it over steamed rice with a soy-marinated egg.