Bangkok Broccoli Stir Fry Food

SIMPLE BROCCOLI STIR-FRY

Steps:

• Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
• Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
• Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
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SIMPLE STIR-FRIED BROCCOLI

Steps:

• Heat the oil in a wok or large skillet over high heat. Add the broccoli and stir-fry for 5 minutes until it turns bright green with some brown spots. Add the ginger and garlic and stir-fry for 1 more minute until the broccoli is almost tender, then add ½ cup water, and cover the pan. Allow to steam for another 2 to 3 minutes until the broccoli is crisp tender.
• Remove the lid, add the soy sauce and stir to combine all allow most of the liquid to evaporate. Serve hot.

MAKE STIR-FRIED CHINESE BROCCOLI AT HOME

Steps:

• Thoroughly rinse your greens well to remove any grit and let drain in a colander while you prepare the stir-fry sauce.
• In a cup, mix together the sherry, stock, oyster sauce (or stir-fry sauce), and brown sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add 2 to 3 tablespoons oil and swirl around, then add the garlic and chile (if using). Stir-fry 30 seconds to 1 minutes (avoid over-browning the garlic―you want it still white in color, or it will taste bitter).
• Add the Chinese broccoli plus 2 to 3 tablespoons of the stir-fry sauce, you've made. Stir-fry until the ​wok becomes dry, then add 2 to 3 tablespoons more stir-fry sauce. Cook in this way 4 to 5 minutes.
• Add all the remaining stir-fry sauce and reduce heat to medium-low, so that the dish is gently simmering. Simmer until you're happy with the cooked texture of the broccoli. Tip: the stems should still taste crunchy (not too soft or soggy). If you'd like a thicker sauce, add the cornstarch dissolved in water mixture, and simmer 30 seconds to 1 minute.
• Remove from heat and taste-test. Add a little more sugar if too bitter (broccoli rabe is more bitter than Chinese broccoli), or a little more oyster sauce (or veg. stir-fry sauce) if not salty or flavorful enough. If too salty, add a bit of lime or lemon juice.
• To serve, tilt your vegetables out of the wok into a shallow serving bowl and pour any remaining sauce from the wok over top (including the garlic bits). Serve with rice and enjoy!

BOK CHOY-BROCCOLI STIR-FRY

Steps:

• Heat oil in a large skillet or wok over medium-high heat.
• Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes.
• Add in broccoli and bok choy; stir-fry for 1-2 minutes.
• Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.

BANGKOK STIR FRY

Steps:

• Mix together fish sauce, lime juice & lemon zest.
• Use cooking spray in wok or frying pan and stir fry garlic and onion for 2 minutes.
• Add cumcumber, pineapple & jalapeno and stir fry for another 2 minutes.
• Remove from wok or frying pan.
• Add more cooking spray and stir fry chicken until cooked completely.
• Return vegetable mixture to wok and add sauce.
• Cook till heated through.
• Serve over brown rice.
• Add sesame seeds for more flavor.