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!
Nutrition Facts : Calories 133 kcal, Carbohydrate 8 g, Cholesterol 1 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 156 mg, Sugar 3 g, Fat 11 g, ServingSize 2-4 bowls (2-4 servings), UnsaturatedFat 0 g
CHINESE STYLE BROCCOLI
This recipe is from South Beach Diet. Ordinary broccoli springs to life with this garlicky lemon-soy dressing. Serve it with any Asian-flavored dish or even a simple grilled chicken or shrimp skewer.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 18m
Yield 2 1 cup servings
Number Of Ingredients 6
Steps:
- Heat oil in a large wok or high-sided skillet over med-high heat.
- Add broccoli and stir-fry for 2 minutes.
- Add soy sauce, garlic, and lemon juice. Continue to stir-fry until broccoli is crisp-tender, about 5 minutes.
- Serve hot.
STIR-FRIED ZUCCHINI WITH HOISIN SAUCE
From Fine Cooking #65. I love hoisin sauce so decided to try this recipe - and was so glad I did! Prep time includes slicing and salting the zucchini.
Provided by WaterMelon
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter zucchini lengthwise.
- Slice off the soft seed core; it's ok if some seeds remain.
- Arrange the zucchini, cut side up, on paper towels.
- Sprinkle with salt, set aside for 10 mins.
- Blot the zucchini quarters dry with paper towels.
- Cut quarters into 2 inch lengths.
- Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
- Heat a wok or large skillet over med-high heat for 1 min.
- Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
- Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
- Add garlic and chilli flakes, saute for about 15 sec.
- Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
- Remove from wok, sprinkle with toasted sesame seeds and serve immediately.
ZUCCHINI STIR FRY
My husband's said this were the "best vegetable mix" he has ever eaten.... Ummm finally.... Very easy and very healthy, you just can't go wrong.
Provided by Mrs.Chen
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Mix all vegetable in pan and cooked.
Nutrition Facts : Calories 78, Fat 0.7, SaturatedFat 0.1, Sodium 31.6, Carbohydrate 17.1, Fiber 5, Sugar 8.1, Protein 4.7
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