Broccoli Mushroom Red Peppers In Black Bean Garlic Sauce Recipe 445 Food

MUSHROOM AND BROCCOLI STIR FRY WITH PEPPERS

Steps:

• Whisk together all the marinade ingredients. Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.Leave the mushrooms to soak up the marinade for about 10 minutes.
• Cook the noodles according to the packet instructions.
• In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes. Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes. If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
• Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
• Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.

BROCCOLI WITH BLACK BEAN-GARLIC SAUCE

Steps:

• Toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
• Mix 1/4 cup water, vinegar and cornstarch in a small bowl. Add black bean sauce and stir until smooth.
• Heat oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add broccoli and stir to coat. Add the remaining 1/4 cup water; cover and steam just until the broccoli is tender-crisp, 1 to 3 minutes. Push broccoli to the sides and pour the sauce mixture in the center. Stir until the sauce begins to thicken, about 1 minute. Stir in the broccoli to coat. Serve immediately, sprinkled with the sesame seeds.

BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE RECIPE - (4.4/5)

Steps:

• Mix slurry and set aside. Mix sauce ingredients and set aside. Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes. Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes. Move veggies to the side pour in slurry and stir all till thickened. Serve over rice, noodles

BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE

Steps:

• Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
• Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
• Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
• Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.

BROCCOLI RABE WITH BLACK BEAN SAUCE

Steps:

• Place broccoli rabe in a large microwave-safe bowl with 1/4 cup water. Cover with wet paper towel. Heat on HIGH for 6 to 8 minutes, until tender, but crisp.
• In a small saucepan, over medium-high heat, combine remaining ingredients. Heat through, about 1 to 2 minutes.
• Remove broccoli rabe from microwave and drain water. Add black bean sauce and toss in a bowl. Serve warm.

SAUTéED BROCCOLI AND MUSHROOMS

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
• Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
• Add broccoli and salt to pan; stir well.
• Stir in broth & red pepper flakes; bring to a boil.
• Cover and cook 5 minutes or until broccoli is crisp-tender.
• Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
• Enjoy!

BROCCOLI WITH GARLIC SAUCE

Steps:

• Combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar in a bowl & set aside.
• Heat a large nonstick wok or skillet over medium heat; add oil. Once the oil is warm, add garlic and stir-fry until fragrant. Add the broccoli (and any other vegetables if desired) and stir-fry for 3 minutes or so, until slightly tender. Add the sauce mixture and stir constantly until sauce boils and thickens. Serve once sauce and broccoli reach desired thickness and tenderness.

GARLIC-SPIKED BROCCOLI AND MUSHROOMS

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.

BROCCOLI WITH BLACK BEAN-GARLIC SAUCE

Steps:

• Toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
• Transfer to a bowl to cool.
• Mix 1/4 cup water, vinegar and cornstarch in a small bowl.
• Add black bean sauce and stir until smooth.
• Heat oil in a large nonstick skillet or stir-fry pan over medium-high heat.
• Add garlic and stir-fry until fragrant, about 30 seconds.
• Add broccoli and stir to coat.
• Add the remaining 1/4 cup water; cover and steam just until the broccoli is tender-crisp, 1 to 3 minutes.
• Push broccoli to the sides and pour the sauce mixture in the center.
• Stir until the sauce begins to thicken, about 1 minute.
• Stir in the broccoli to coat.
• Serve immediately, sprinkled with the sesame seeds.

BROCCOLI WITH CHARRED RED PEPPERS & FETA

Steps:

• Scorch the red peppers directly over the largest flame on the hob for around 5 mins until they blacken, rotating frequently. If you don't have a gas hob, you can use a barbecue or an oven grill on the highest setting. Once blackened, put in a container with a lid and leave to cool.
• Peel the skin off and remove the seeds and any pith from inside. Slice thickly, reserving any juices. Sieve the juices to remove any seeds.
• Cut the broccoli into large florets. Heat the oil in a frying pan over a medium-high heat and fry the broccoli for 5 mins, stirring regularly, until starting to to turn golden brown. Add the onion, garlic, some seasoning and 100ml water, then put the lid on the pan. Reduce the heat to medium and cook for a further 5 mins, stirring regularly.
• Pour in any remaining pepper juices, mix and spoon onto a serving plate. Place the red pepper slices on top and scatter over the feta.

MUSHROOM, RED PEPPER AND ONION SAUTE

Steps:

• Saute onions in olive oil until translucent, about 5 minutes on medium heat.
• Add mushrooms and saute for another five minutes.
• Add red pepper, and saute for two more minutes.
• Put on low and add lemon juice and wine.
• Add seasonings. It is best served warm.

BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE

Steps:

• Mix slurry and set aside.
• Mix sauce ingredients and set aside.
• Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
• Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
• Move veggies to the side pour in slurry and stir all till thickened.
• Serve over rice, noodles or low carb it as is.