Asian Roasted 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!

ASIAGO ROASTED BROCCOLI

Steps:

• Set a rimmed baking sheet on an oven rack and preheat to 425 degrees F.
• Add the broccoli, oil, garlic, shallots, 3/4 teaspoon salt and red pepper flakes to a large bowl and toss to coat. Transfer to the preheated baking sheet and spread out in a single layer. Roast until the broccoli florets are browned on the ends, the stalks are crisp-tender and the shallots are caramelized, about 20 minutes, tossing about halfway through. Immediately sprinkle with the Asiago and lemon zest. Season with some salt if needed. Transfer to a serving platter.

CHINESE BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
• Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

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.

SPICY CHARRED BROCCOLLI

Steps:

• Preheat the oven to 450 degrees F.
• Cut the broccoli florets into 1-inch pieces and slice the stems crosswise into 1/2-inch-thick pieces. Put in a large bowl and toss with the oil and 1 tablespoon water. Spread on a baking sheet and roast, stirring once halfway through, until tender and lightly charred, 20 to 25 minutes. Transfer to a bowl and toss with the cashews, fish sauce, lime juice, cilantro and jalapeno. Serve with lime wedges.

ROASTED BROCCOLI WITH ASIAGO

Steps:

• Pre-heat oven to 450°F.
• Trim the broccoli stalks, and cut each crown of braccoli lengthwise into 4 spears.
• Place the broccoli in a large bowl and toss with olive oil.
• Sprinkle with salt and pepper.
• Transfer broccoli to a large rimmed baking sheet.
• Roast the broccoli until crisp-tender and stalks begin to brown, about 25 minutes.
• Return the broc to the bowl and toss with the cheese, to coat well.

ASIAN BROCCOLI

Steps:

• Heat oven to 450 degrees. Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper flakes. Toss with garlic cloves and oil. Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned. Discard garlic cloves. While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.
• Make the vinaigrette: In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha. Whisk until emulsified.
• Add cooked broccoli to the large bowl with the herbs and toss. Add vinaigrette, to taste, and toss. Serve warm or at room temperature.