STIR-FRIED BROCCOLI
-Sara Farley, Brielle, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.
Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 779mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SIMPLE BROCCOLI STIR-FRY
Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 11
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.
- Copyright 2014 Food Network, LLC. All rights reserved.
ROASTED BROCCOLI SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.
- For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together.
- Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley.
- To make ahead, assemble the salad, cover and refrigerate.
CATHY'S QUICK STIR-FRIED BROCCOLI SLAW SIDE DISH
My husband and I were hosting a small backyard get together, and were getting ready to take everything out to the deck to eat, when I realized we didn't really have much of a vegetable to serve. I opened the fridge and saw a bag of broccoli slaw and just threw this together. It was a hit! Our neighbor begged me for the recipe, so I decided I'd better post it before I forget what I did! Measurements of oil, garlic, and soy sauce are approximate. This is a simple, fresh side dish with a nutty-garlic flavor. Adjust to your personal preferences. I've never cooked with sesame seeds, but I'd be curious to see how they would work in this dish, in place of the pine nuts. Prep time is for toasting pine nuts, but this can easily be done while stirfrying the broccoli slaw as well. (In a separate pan, of course!)
Provided by SrtaMaestra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat sesame oil in large skillet or wok.
- Add garlic. Sautee garlic slightly, infusing oil with garlic flavor. Monitor heat carefully to avoid burning.
- Add broccoli coleslaw, and stir fry until crisp-tender. (I cheated and put the cover on my skillet for a little while to speed things along with a little steam).
- Add soy sauce and splenda, and continue to cook until splenda is disolved and liquid is absorbed. Taste test, and determine whether or not you'd like to add more splenda, soy sauce, or salt and pepper. Adjust seasonings accordingly.
- Place in serving bowl, and top with toasted pine nuts. Toss slightly, but no so much that pine nuts drop all the way to the bottom of the bowl.
- Note: To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted and more intense.
BROCCOLI AND BROCCOLI STEM SALAD
I always cut the tops off the broccoli and am left with the stems on the counter. It makes me want to put them to good use! The stems are meaty and have a slight mustard flavor, but they can often be tough. Roasting them tenderizes the texture so they can be mixed with the florets for a tasty salad. As a side note, you can also roast the stems even more until completely soft and puree them for a stem pesto. There's a group of flavors in this dish that all work nicely: broccoli, mustard, horseradish and arugula. It's also a vibrant green dish that's great for spring!
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes.
- For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon.
- To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again.
STIR FRIED VEGETABLE SALAD
This is an unusual but delicious salad. The best way to tackle it is to stir fry each vegetable separately, then dress with sesame oil, lemon juice and seasoning.
Provided by MarieRynr
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 TBS oil in a wok or a 10 inch frying pan.
- When hot, stir fry the cashew nuts until golden.
- Remove and set aside.
- Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
- Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
- Transfer to a large bowl.
- Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
- Add the peppers and onions to the beans.
- Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
- Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
- Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
- Season to taste.
- Toss together and set aside to cool.
- Just before serving, twist off the watercress stalks and add the leaves to the salad.
- Toss again and transfer to a serving bowl.
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
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