Broccoli Leek And Snow Pea Stir Fry Food

BROCCOLI AND SNOW PEA STIR-FRY

Steps:

• Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.

SNOW PEAS & BEEF STIR-FRY

Steps:

• In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.

BROCCOLI, LEEK AND SNOW PEA STIR FRY

Steps:

• Steam the broccoli over boiling water until tender but still bright green, about 4 minutes.
• Set aside.
• Heat a large skillet or wok over medium-high heat.
• Add the oil and when it is warm, add the garlic and 5-spice powder and cook for 30 seconds or until aromatic.
• Add the leek and carrot and stir-fry for 2 minutes, or until they soften.
• Add the bok choy and stir-fry for 2 minutes, or until crisp tender.
• Add the snow peas and stir-fry for 2 minutes, or until crisp tender.
• Stir in the broccoli, soy sauce and five-spice powder and stir-fry for 2 minutes more or until heated through.
• Serve immediately.

STIR FRIED CHICKEN WITH RED PEPPERS AND SNOW PEAS

Steps:

• Mince the garlic.
• In a medium bowl, combine 2 tablespoons of the soy sauce, 1 tablespoon of the cornstarch, and the garlic and stir to combine. Add the chicken strips and toss to coat.
• Put the remaining 1 tablespoon cornstarch in a small bowl and whisk in the remaining 1 tablespoon soy sauce and chicken broth.
• In a large nonstick skillet, heat the canola oil over medium-high heat until hot. Add the chicken and stir-fry until no longer pink, 4 to 5 minutes. Add the pepper slices, snow peas, and scallions, and stir-fry for 2 minutes.
• Stir the broth mixture, add it to the skillet, and cook, stirring, until the sauce is thickened, 1 to 2 minutes.

SNOW PEA STIR FRY

Steps:

• In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.

STEAMED BROCCOLI AND SNOW PEAS

Steps:

• Make brown sauce: In a large bowl, whisk together oyster sauce, vinegar, and sesame oil until combined; season with salt.
• In a large pot fitted with a steamer basket, bring 1 inch of water to a boil over medium-high heat. Add broccoli to basket in a single layer. Cover; steam until crisp-tender, about 2 minutes.
• Scatter snow peas on top of broccoli in an even layer; cover, and continue steaming until snow peas are bright green, about 1 minute more. Add broccoli and snow peas to bowl with sauce; toss to coat. Serve immediately.

CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS

Steps:

• Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
• In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
• While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
• When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.