Asian Inspired Broccoli Food

ASIAN ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together olive oil, soy sauce, rice vinegar, chili paste, and ginger. Add broccoli and toss to coat. Spread onto single layer on baking sheet.
• Bake in preheated oven for about 10 minutes, stirring halfway through. Remove from oven and add garlic, sesame seeds and sesame oil. Toss to coat. Continue cooking another 5-10 minutes until edges of broccoli begin to brown and broccoli pieces are tender.
• Serve hot and enjoy!

~ ASIAN INSPIRED BROCCOLI ~

Steps:

• 1. Remove hard stalks from broccoli and break into individual florets.
• 2. In a bowl, mix the melted butter, soy sauce, garlic and brown sugar. Mix well so that the brown sugar is dissolved.
• 3. Place Broccoli into a microwave safe bowl. Pour mixture over broccoli.
• 4. Cover with saran wrap and place in microwave. Cook for 6 - 8 minutes or until tender.
• 5. Toss well with liquid in bottom of bowl. Salt & pepper to taste. Serve immediately. Delish!

STIR-FRIED ASIAN STYLE BROCCOLI

Steps:

• Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly, and cut off flowerets; set aside. Cut stalks into 1/2-inch pieces; set aside.
• In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
• In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned.
• Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly. Cover and cook an additional 2 minutes.
• Add broth mixture; cook, stirring constantly, 2 minutes or until sauce thickens.

GRILLED ASIAN STYLE BROCCOLI

Steps:

• In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
• Place broccoli in a 13X9 pan greased with cooking spray.
• Pour liquid mixture over broccoli.
• Cover with aluminum foil and cook for 20 minutes at 400 degrees.

SZECHUAN BROCCOLI (CHINESE)

Steps:

• In a bowl combine soy sauce, vinegar & sugar, then set aside.
• In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
• To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
• Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.

CHINESE STYLE BROCCOLI

Steps:

• Heat oil in a large wok or high-sided skillet over med-high heat.
• Add broccoli and stir-fry for 2 minutes.
• Add soy sauce, garlic, and lemon juice. Continue to stir-fry until broccoli is crisp-tender, about 5 minutes.
• Serve hot.

ASIAN-STYLE CHICKEN & BROCCOLI

Steps:

• Cut chicken into pieces (strips or chunks).
• Put a little olive oil and water in the pan, heat and cook the chicken until no longer pink on medium high, stirring frequently.
• Drain if needed.
• Mix brown sugar, sesame oil, soy sauce, and ginger and whisk.
• Add sauce and broccoli florets and lower temp to medium and cover.
• Stir occasionally.
• When the broccoli appears to be tender, but not mushy, it's done.
• Just use your best judgement.

EASY ASIAN-STYLE BROCCOLI WITH PEANUTS

Steps:

• Microwave vegetables in microwaveable bowl covered with waxed paper on HIGH 3 min.
• Add dressing; mix lightly. Microwave, covered, 1 to 2 min. or until vegetables are crisp-tender.
• Stir in nuts.

ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY

Steps:

• Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
• In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
• After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
• Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
• Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
• Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
• Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
• Serve over brown rice or my white rice recipe # 503045.