Broccoli Red Pepper Stir Fry Food

BROCCOLI STIR FRY

Steps:

• Cut up your broccoli into florets
• Mince the fresh garlic and ginger
• Add the soy sauce, sesame oil, cornstarch, garlic, ginger, and brown sugar to a mason jar with a lid, and shake to combine
• Add the sauce to the bottom of a large skillet
• Add broccoli florets on top
• Cook over medium high heat, stirring often, for 8 - 10 minutes, until broccoli is cooked to desired texture
• Serve alone or over white rice

PORK AND BROCCOLI STIR-FRY

Steps:

• Partially freeze the pork to make slicing easier.
• Cut acrooss the grain into 1/4-inch thin strips; set aside.
• Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
• In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
• Heat oil in a wok or large skillet until hot, turning the wok to coat sides.
• Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned.
• Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
• Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
• Season with black pepper to taste if desired.
• Serve with hot cooked rice.

STIR-FRY BOK CHOY WITH RED PEPPER AND BROCCOLI

Steps:

• Cut Bok Choy white stems into one-inch pieces. Cut leaves into shreds but keep separate from white stems
• Remove stalk from broccoli and peel off outer skin, then cut into slices. Break up broccoli into small florets. Keep florets separate from the stalks.
• In a wok or large skillet, heat the water to boiling then add the bok choy stems and the broccoli stalks and lower to a simmer covered. Simmer for four minutes then add red bell peppers and broccoli florets.
• Uncover and raise heat to high and cook just until vegetables are tender, about four more minutes. Try not to overcook**, they need to be a bit crunchy.
• Add the bok choy leaves along with oil, garlic and ginger and toss and cook for just a minute.
• Add soy sauce, toss and serve.

BROCCOLI AND TOFU STIR FRY

Steps:

• Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
• Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.

BEEF AND BROCCOLI WITH RED PEPPERS

Steps:

• Combine rice, salt, and 2 ¼ cups water in a medium-sized pot with tight-fitting lid. Bring to a boil, then reduce heat and simmer, covered, until all water is absorbed, 15 minutes. Turn off heat and let sit 10 minutes, then remove lid and fluff with a fork.
• Meanwhile, in a medium bowl, whisk together soy sauce, chicken broth, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, and Sriracha.
• In a large deep-sided skillet, heat oil. Cook steak in batches until nicely browned, about 4 minutes, then transfer to a plate.
• Add remaining oil to skillet along with broccoli and red pepper and cook until broccoli is bright green, 1 to 2 minutes. Add ½ cup water and let steam, covered, until vegetables are tender-crisp, 2 to 3 minutes.
• Add sauce and steak to skillet and bring to a boil. Let simmer until thickened, 3 minutes more.
• Serve beef and broccoli with cooked rice and garnish with crushed red pepper, if using.

BROCCOLI AND CHICKEN STIR-FRY

Steps:

• Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
• Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
• Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

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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STIR-FRIED BROCCOLI STALKS AND FLOWERS, RED PEPPERS, PEANUTS AND TOFU

Steps:

• Cut broccoli stems away from crowns. Peel stems, slice lengthwise, then cut in 2-inch julienne. Cut crowns in thin slices and collect all of the flower buds that fall off onto your cutting board in the same bowl with the sliced crowns.
• Dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and garlic, ginger and red pepper flakes in another. Have all ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
• Swirl in remaining oil, add garlic, ginger and pepper flakes if using and stir-fry for no more than 10 seconds. Add peanuts, all of the broccoli - stems, crowns and flower buds - and red peppers, and stir-fry for 1 minute. Add salt, pepper, and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender, and return tofu to the wok. Add cilantro and stir together for about 30 seconds. Serve with additional soy sauce as desired and hot grains or noodles.

EMERIL'S BROCCOLI AND CAULIFLOWER STIR-FRY

Steps:

• Cook rice according to package instructions. Meanwhile, in a wok or large skillet, heat oil over high. Add garlic and cook until fragrant, 10 seconds. Add broccoli, cauliflower, bell pepper, and pinch of red pepper flakes and cook, stirring, about 4 minutes. Add broth and stir to combine. Cook, stirring constantly, until vegetables are crisp-tender, about 3 minutes. Add oyster sauce and cook, stirring to combine, 1 minute. Spoon over rice and serve immediately.

BROCCOLI 'N RED PEPPERS STIR FRIED

Steps:

• In a wok or large skillet Heat oils over high heat.
• Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
• Add onions stir fry 1 minute.
• Add mushrooms, stir fry 1 minute.
• Add broccoli, stir fry 1 minute.
• Add red Pepper and stir fry for 1 minute.
• Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
• Sprinkle with Sesame seeds and serve.

SWEET AND SOUR STIR-FRY SHRIMP WITH BROCCOLI AND RED BELL PEPPER

Steps:

• In a large wok heat oil over medium-high heat.
• Add in the sliced carrots, onion, red bell pepper, garlic and dryed chili flakes; stir-fry for about 3-4 minutes.
• In a small bowl whisk together, water, broth, soy sauce, vinegar and brown sugar; add to the skillet; bring to a boil.
• Add in uncooked shrimp and brocccoli florets, cook for about 2-3 minutes, or until the shrimp are pink in colour and the broccoli is just crisp-tender.
• In a small cup whisk together cornstarch; add to the simmering sauce and cook until thickened (about 30 seconds to 1 minute).
• Serve topped sesame seeds then topped chopped green onions.

BROCCOLI, RED PEPPER & TOFU STIR FRY

Steps:

• Drain tofu: wrap block of tofu in paper towel. Let tofu drain for about 15-20 minutes.
• While tofu is draining, whisk sauce ingredients together in a small bowl.
• Pour into large skillet and bring to a boil.
• Add in broccoli and cook over high heat until broccoli is bright green.
• Add in tofu and bell peppers and cook until broccoli turns a dark green color and the sauce is mostly evaporated.

SPICY STIR-FRIED BROCCOLI & PEANUTS

Steps:

• Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
• Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
• Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.

BROCCOLI PEPPER AND CHICKEN STIR-FRY

Steps:

• In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.

PEPPER AND PEANUT BROCCOLI STIR-FRY

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the bell peppers and 1/8 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 2 minutes. Transfer to a plate.
• Heat the remaining tablespoon oil in the same skillet over medium-high heat. Add the chile flakes and cook 10 seconds, and then add the broccoli, 1/4 teaspoon each salt and pepper and 1/4 cup water. Cover and cook until the water evaporates and the broccoli is lightly browned and crisp-tender, about 4 minutes.
• Toss in the peppers, peanuts and 1/8 teaspoon each salt and pepper and serve.

SYDNEY BROCCOLI, RED PEPPER & TOFU STIR FRY WITH BALSAMIC VI

Steps:

• Cut the tofu across the width into 6 slabs. Cut each slab in half to make 12 squares. Blot the tofu to remove some of the moisture and set aside.
• Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
• Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. Remove broccoli from the pan.
• Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. Remove the red pepper from the pan.
• Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
• Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
• Return the broccoli and peppers to the pan and gently toss to coat with the sauce.
• Garnish with the scallions and serve with brown rice or another whole grain.

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 AND PEPPER STIR FRY

Steps:

• Whisk together soy sauce, vinegar, sugar, sesame oil, ginger and garlic until blended; set aside.
• Heat oil in a wok or frypan over medium heat. Add broccoli and red pepper; stir-fry until tender crisp, about 4 - 5 minutes.
• Add soy sauce mixture and toss to combine. Stir-fry for 1 - 2 minutes.

BROCCOLI PORK STIR-FRY

Steps:

• Set aside 1 teaspoon of seasoning from seasoning packet (discard remaining seasoning or save for another use). Break noodles into small pieces and place in a microwave-safe dish; add warm water. Microwave, uncovered, on high for 2 minutes. Drain and set aside., In a small bowl, combine the cornstarch, garlic powder, pepper flakes and reserved seasoning. Stir in the cold water, soy sauce and vinegar until smooth; set aside. , In a large skillet or wok, heat oil; stir-fry pork and mushrooms for 5 minutes. Add broccoli and red pepper. Stir-fry for 4-5 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir cornstarch mixture and stir into skillet. Add noodles and onions. Bring to a boil; cook and stir for 2 minutes or until thickened.

BEEF AND BROCCOLI WITH RED PEPPER

Steps:

• Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
• Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
• Heat oil in large skillet over medium-high heat.
• Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
• Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
• Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
• Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

BROCCOLI, PEANUT & SWEET RED PEPPER STIR-FRY

Steps:

• Cut broccoli and red pepper into pieces about 1" square (individual florettes for broccoli).
• Use medium heat throughout.
• In Wok or stir-fry pan, heat peanut oil and toast peanuts until golden and fragrant.
• Remove peanuts and set aside.
• Add broccoli and stir-fry approximately 5 minutes.
• Add sweet red pepper.
• Continue stir-frying until broccoli and pepper reach desired doneness.
• Add peanuts back into pan, toss and reheat if necessary.
• Pour into serving dish and serve immediately.
• Season as desired.

MARINATED TEMPEH STIR-FRY WITH BROCCOLI AND RED BELL PEPPER

Steps:

• Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
• Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
• Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

BROCCOLI, RED PEPPER AND ONION STIR-FRY

Steps:

• Heat canola oil in a wok or skillet. Stir in garlic and ginger, then add sliced onion and stir-fry until slightly tender - about 1 minute. Stir in broccoli florets and sliced red pepper. Add water, cover, and cook over medium heat for 4 to 5 minutes, or until the broccoli is tender-crisp. Drizzle soy sauce over top and stir into vegetable mixture.

STIR-FRIED BROCCOLI WITH BELL PEPPERS AND CASHEWS

Steps:

• Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside. Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.

BROCCOLI RED PEPPER STIR FRY

Steps:

• Prepare all ingredients before starting to cook. Heat oils in large skillet over HIGH heat. Add garlic and sauté only until slightly cooked; do not brown. Immediately add broccoli. Stir fry continuously until all broccoli has turned to a bright green color. Add 2 tablespoons water, cover and remove from heat for 2 minutes.Return skillet to HIGH heat. Add red pepper and onion. Continue to cook, stirring for another 2-3 minutes. Vegetables will be crisp and brilliant in color when properly cooked. Toss with lemon juice and salt and serve. Each serving provides: An excellent source of vitamins A and C, and a good source of folate and fiber.