Ginger And Garlic Broccoli Food

BROCCOLI, GARLIC, GINGER STIR-FRY

Steps:

• Heat vegetable oil in a wok.
• Add garlic and gingerroot.
• Add broccoli. Stir fry to coat with oil.
• Add water and soy sauce.
• Continue to stir fry until broccoli is bright green and tender crisp, 3-4 minutes.
• Serve at once.

GINGER AND GARLIC BROCCOLI

Steps:

• Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
• In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
• Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.

STEAMED BROCCOLI WITH GINGER

Steps:

• In a steamer place the stems on the bottom, slice 3 thin slices of ginger, place over stems and top with broccoli florets. Steam broccoli for 5 minutes.
• Grate the rest of the ginger, there should be about 2 teaspoons. Mix the ginger with soy, vinegar, and sesame oil, and toss with broccoli (remove the ginger slices before serving). Arrange on platter, top with red pepper, scallions and sesame seeds
• TIP:
• LOOKS LIKE BROCCOLI.... BROCCOLI RABE
• Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta.

GINGER, SESAME AND CHILLI PRAWN & BROCCOLI STIR-FRY

Steps:

• Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min - it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.
• Toast the sesame seeds in a dry wok or large frying pan. When they're nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.

GINGER BROCCOLI

Steps:

• In a large skillet with a lid, heat oil over medium; add broccoli, garlic, and ginger. Cook until broccoli is bright green and ginger is fragrant, about 2 minutes.
• Add 1/2 cup water; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Remove from heat; add lemon juice. Season with salt and pepper; toss to combine. Serve.

GINGER GARLIC BROCCOLINI

Steps:

• Heat oil in large skillet over medium high heat.
• Add ginger, pepper and garlic, saute 30 seconds.
• Add broccolini and salt, saute 2 minutes.
• Add mirin and water, cover and cook over low heat 10 minutes or until tender.

UTOKIA'S GINGER SHRIMP AND BROCCOLI WITH GARLIC

Steps:

• Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
• Divide broccoli and shrimp evenly on one-half of each sheet near crease.
• Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
• Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
• Bake 13 to 15 minutes or until shrimp is done.
• Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.

BROCCOLI WITH GINGER

Steps:

• Cut florets into 2-inch-wide pieces. Trim stems and peel with a knife, then slice crosswise 1/4 inch thick. Cook broccoli in a large pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté ginger, stirring, until fragrant, about 15 seconds. Add broccoli and salt and sauté , stirring, until just tender, 2 to 3 minutes.

GINGER CHICKEN AND BROCCOLI

Steps:

• To make sauce: Blend all sauce ingredients together in a mini processor (this incorporates the peanut butter better into the sauce).
• Heat 1 tablespoon oil in skillet or wok until just smoking. Add chicken strips and stir-fry, moving chicken strips often, until cooked, about 4-5 minutes. Remove chicken from pan and set aside.
• In same skillet, add remaining 2 tablespoons oil and, when hot, add onion and carrot juilienne and stir-fry for 2-3 minutes. Add garlic, broccoli slaw mix and broccoli florets and continue to stir-fry a further 2-3 minutes. Finally, add drained pineapple chunks, cooked chicken strips and sauce to skillet and stir-fry a further 2 minutes, or until sauce has thickened and has coated the mixture. Total stir-fry time for vegetables should be 10-12 minutes, depending on how crisp-tender you like your veg. (I like to cover my pan the last couple of minutes and allow the veg to steam a bit as we like our veg on the softer side).
• Serve with steamed rice.
• Note: The chicken will be easier to cut into thin strips if you use partially frozen chicken breasts. Allow to thaw completely before proceeding before proceeding with recipe.

GINGER GARLIC PASTE

Steps:

• In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.

GINGER BROCCOLI

Steps:

• Saute the broccoli over medium heat in sesame oil for 8 minutes.
• While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves.
• Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.
• Serve at once.