BROCCOLI WITH GARLIC AND ASIAGO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6 or 7 minutes, until tender. Drain broccoli and remove from pan. Return pan to stove top over medium heat. Add oil and garlic. Saute garlic in oil 3 minutes. Add broccoli spears to the skillet and coat them with garlic oil. Transfer broccoli to a serving dish and garnish with curls of Asiago cheese.
BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE
Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.
Provided by Colu Henry
Categories dinner, lunch, weekday, vegetables
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
- While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
- Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 5 grams
THAI-STYLE BROCCOLI WITH GARLIC
Make and share this Thai-Style Broccoli With Garlic recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir fish sauce with sugar until dissolved; set aside.
- Drop broccoli florets into a saucepan of boiling water.
- Cover and boil 2- 3 minutes.
- Drain.
- Heat oil in wok over medium heat.
- Add garlic and fry until golden and crisp, about 3 minutes. Drain on paper towel.
- Add fish sauce mixture to remaining oil.
- Add broccoli and stir until blended with seasonings and heated through.
- Turn out onto serving dish and top with garlic.
SAUTéED BROCCOLI WITH GARLIC AND CHILE
This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
- Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
STIR-FRIED BROCCOLI WITH THAI OYSTER SAUCE
Broccoli Pad Nahm Man Hoi. An authentic Thai dish from cooking instructor, Kasma Loha-unchit Clark, www.thaifoodandtravel.com.
Provided by Mrs. Grosh
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a wok over high heat until it begins to smoke. Swirl in the oil to coat its surface evenly. Let the oil heat for 15-20 seconds.
- Add chopped garlic, followed 10 seconds later with the sliced shallots or onion (if using). Saute 15-20 seconds to flavor the oil.
- Add broccoli. Toss with the oil for about a minute before sprinkling with oyster sauce to lightly coat the pieces. Stir-fry another minute.
- Season with fish sauce.
- If the stove is very hot, add 1-2 tablespoons water as needed to help steam the vegetable so it doesn't burn.
- Continue to stir-fry until broccoli turns vibrant green and is crisply cooked.
- Sprinkle generously with white pepper, stir well and transfer to serving dish.
- Serve warm along with other dishes and steamed rice.
Nutrition Facts : Calories 115.4, Fat 5.3, SaturatedFat 0.8, Sodium 385.4, Carbohydrate 14.8, Fiber 5.3, Sugar 3.5, Protein 6
ASIAN-STYLE PORK AND BROCCOLI IN GARLIC SAUCE
This can also be made in a large skillet, and is equally delicious using chicken *or* pork, I have made it with both and I have to say that I prefer the chicken better. You can double this recipe, but you will probably have to brown the meat in two batches depending on the size of your wok or skillet, and I strongly suggest to double this, it is very good! You can adjust all ingredients amounts to taste.
Provided by Kittencalrecipezazz
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl whisk together 2 teaspoons cornstarch with 2 tablespoons soy sauce until smooth; add in the chicken or pork strips, toss to coat and let sit for about 30 minutes.
- In another bowl whisk 2 teaspoons cornstarch with soy sauce, water and hoisin sauce; set aside for a couple of minutes.
- Heat sesame oil and peanut oil in a wok or large skillet over medium-high heat for about 2 minutes (oils must be hot!).
- Add in chicken or pork mixture and stir-fry for about 2 minutes (if you are doubling the recipe you will have to do in batches transfering one batch to a plate).
- Add in sliced mushrooms, broccoli florets, green onions, garlic, ginger and red pepper flakes; stir-fry for 2 minutes.
- Stir in the hoisin sauce mixture; stir-fry for 1 minute or until thickened.
- Add in the orange juice; stir until heated through.
- Serve over cooked rice.
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- Heat the oil in a wok over medium heat. Add the garlic and fry until golden and crisp, 3 to 4 minutes. Drain on a paper towel. Add the fish sauce mixture to the oil remaining in the pan. Add the broccoli and stir until blended with the seasonings and heated through. Turn out onto a heated platter and top with the fried garlic.
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