Fried Broccoli Or Zucchini Or Other Vegetables Food

FRIED BROCCOLI OR ZUCCHINI OR OTHER VEGETABLES

Steps:

• Wash and clean broccoli.
• Cut florets off, split larger ones in half.
• In a plastic bag add flour and seasoning (shake well).
• In a separate plastic bag add finely crushed crackers.
• In a mixing bowl add eggs and milk (beat until fluffy).
• Dip broccoli into egg.
• Put into flour and shake well.
• Re dip into egg.
• Put into cracker crumbs (coat well).
• Heat oil to 400 deg. Make sure oil covers at least half of the vegetables
• Place into hot oil and cook until golden brown, turn over and cook other side.
• Ranch dressing makes a good dip for these.

VEGGIE STIR-FRY

Steps:

• In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

CHINESE STYLE BROCCOLI & ZUCCHINI STIR-FRY

Steps:

• 1. Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and zucchini and stir-fry for 2 minutes.
• 2. Add soy sauce, garlic, and lemon juice.
• 3. Continue to stir fry until broccoli is crisp and zucchini is tender about 5 - 10 minutes. Serve hot.

FRIED BROCCOLI

Steps:

• In a frying pan heat olive oil.
• Put in a pinch of rosemary and saute until the scent gets very pungent.
• Add broccoli and a couple of dashes of white pepper (2-4).
• Saute until the broccoli gets very green but looks crunchy/cooked.
• Lastly, toss in bread crumbs a bit at a time while still sauteing.
• The crumbs will start to stick into the broccoli.
• Once all or most of the crumbs are in the broccoli, saute for 1 or 2 minutes longer to brown.
• Serve right away.

FRIED BROCCOLI

Steps:

• Rinse and pat dry the broccoli.
• Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.

COMPANY BROCCOLI AND ZUCCHINI SAUTE

Steps:

• Cut broccoli into 1x2-inch pieces.
• Cut zucchini into 1/2-inch thick slices.
• Cut each green onion into 2-inch pieces (if root ends are too thick, cut each lengthwise in half).
• In 8-quart Dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender about 3 minutes.
• With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
• Add water; cover Dutch over and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
• Remove vegetables and liquid to bowl.
• In same Dutch oven over medium heat, in 1/4 cup hot salad oil, cook zucchini, basil, and 1 teaspoon salt, stirring occasionally, until zucchini is tender-crisp.
• Return broccoli mixture to Dutch oven; add soy sauce; mix well.
• Line large platter with lettuce leaves.
• Spoon vegetables onto lettuce-leaf-lined platter.
• Serve hot or refrigerate to serve cold later.