SPICY ASIAN BROCCOLI
Long spears of broccoli are tossed with Chinese chile-garlic sauce, minced fresh garlic, sesame oil, a bit of raw sugar and this and that then roasted until crisp-tender. This will beat every white cardboard takeout container of Chinese you can get anywhere without exception. From Cooking Light
Provided by RedVinoGirl
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
- In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
- Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
- Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.
Nutrition Facts : Calories 110.7, Fat 11.1, SaturatedFat 1, Sodium 3.2, Carbohydrate 3.2, Sugar 2.1, Protein 0.4
SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
SPICY BROCCOLI SAUTE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve.
SPICY BROCCOLI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Simmer broccoli covered in 1 inch of water for 5 to 7 minutes, until tender. Drain broccoli and return skillet to heat. Heat skillet over high heat. Add oil, crushed pepper and garlic. Turn broccoli in hot spicy oil and season with salt. Transfer to a serving dish.
SPICY BROCCOLI
Here'a a zippy way to spice up a veggie that so many dislike. This recipe is from a newspaper clipping long ago. Hope you enjoy it as much as my family does!
Provided by mer5901
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine mustard, lemon juice, paprika, cayenne and olive oil.
- Cut off ends of broccoli.
- Cut lengthwise into florets, retaining stems.
- Steam or cook broccoli in simmering water until crisp tender, about 5-6 minutes.
- Drain and remove to serving bowl.
- Add mustard mixture and toss until thoroughly coated.
Nutrition Facts : Calories 99.1, Fat 4.5, SaturatedFat 0.6, Sodium 184.3, Carbohydrate 12.9, Fiber 5, Sugar 3.3, Protein 5.4
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
- Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
- Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
SPICY BROCCOLI WITH GARLIC
Garlic and spiced crushed red pepper add kick and spice to broccoli.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Peel and slice thick stems from broccoli; separate florets.
- In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
- Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
- Turn off heat; stir in vinegar.
Nutrition Facts : Calories 176 g, Fat 15 g, Protein 4 g
SPICY BROCCOLI
Make and share this Spicy Broccoli recipe from Food.com.
Provided by shawnajean
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Simmer broccoli covered in inch of water for 5 minutes, until tender.
- Drain broccoli and return skillet to heat.
- Heat skillet over high heat.
- Add oil, crushed pepper, and garlic.
- Turn broccoli in hot spicy oil and season with salt.
Nutrition Facts : Calories 88.8, Fat 4, SaturatedFat 0.6, Sodium 64.7, Carbohydrate 12.2, Fiber 5.3, Sugar 2.4, Protein 3.9
STIR-FRIED ASIAN STYLE BROCCOLI
Make and share this Stir-Fried Asian Style Broccoli recipe from Food.com.
Provided by Bayhill
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly, and cut off flowerets; set aside. Cut stalks into 1/2-inch pieces; set aside.
- In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
- In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned.
- Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly. Cover and cook an additional 2 minutes.
- Add broth mixture; cook, stirring constantly, 2 minutes or until sauce thickens.
SPICY BROCCOLI WITH BEEF
This recipe uses flank steak that has been marinated for 30 minutes, then stir fried with broccoli. It has a little spice from crushed red pepper flakes. It is then finished with a light soy sauce mixture. Serve with white rice for a complete and easy meal.
Provided by threeovens
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- First prepare the marinade. Combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 30 minutes.
- Heat a 12-inch skillet (or wok) over high heat until very hot. Add 1 teaspoon canola oil coating pan. Add about half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely and set aside. Add remaining 1 teaspoon oil to pan. Stir fry green onions, garlic, ginger, mushrooms, and red pepper flakes until just fragrant, about 45 seconds. Add broccoli and 1/4 cup broth to pan, cover and steam 5 to 6 minutes.
- To prepare sauce, combine all ingredients in a small jar; shake well.
- When broccoli is crisp-tender, return beef and add sauce. Toss gently, cooking until sauce thickens slightly.
Nutrition Facts : Calories 332.7, Fat 12.4, SaturatedFat 3.5, Cholesterol 35.3, Sodium 798.7, Carbohydrate 20.8, Fiber 1, Sugar 5.6, Protein 23.2
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SPICY ASIAN-STYLE BROCCOLI | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
4.8/5 (16)Total Time 32 minsCategory Side DishCalories 256 per serving
- In a large deep metal skillet over medium-high heat, add the wok oil. Stir in the thinly sliced garlic and red pepper flakes and cook until the garlic begins to lightly brown, about 1 minute. Remove metal skillet from the heat and reserve till the broccoli is ready.
- Meanwhile, Simmer broccoli covered in 1 inch of water for 3 minutes. Drain the broccoli. Rinse in cold water or place in an ice bath then drain the broccoli again.
- Add the rest of the oil and then the broccoli to the heated deep metal skillet with garlic and pepper flakes over medium-high heat and toss until tender and it begins to lightly color about 3-4 minutes.
- Season the broccoli with soy sauce, brown sugar, ginger, sesame oil, sweet rice vinegar, kosher salt, and fresh ground white pepper, to taste. Turning in metal skillet till combined. Remove from the heat.
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From foodnetwork.com
Servings 4Difficulty EasyAuthor Food Network KitchenSteps 4
- Coarsely chop the florets from the broccoli and slice the tender stems into 1/2-inch thick bite-size pieces. Toss with the oil and a pinch of salt on a baking sheet until coated, spread into a single layer. Roast until tender and lightly charred, about 25 minutes.
- Sprinkle with the fish sauce and lime juice. Add the cilantro, mint and Fresno pepper and toss to combine.
SPICY ASIAN BROCCOLI - FOODIE WITH FAMILY
From foodiewithfamily.com
5/5 (4)Total Time 30 minsCategory Side DishCalories 128 per serving
- Preheat oven to 425°F. Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
- In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
- Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they’ll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
- Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.
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