BROCCOLI AND CARROT STIR FRY
A simple and healthy side dish that will go well with any meal. It's also quick and easy to make! Broccoli, carrots, and seasonings are stir-fried to perfection.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 26m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
- Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
- Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
- Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 8.4 g, Cholesterol 0.1 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 147.3 mg, Sugar 2.4 g
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.
STIR-FRIED BROCCOLI AND CARROTS
This colorful side dish is packed with flavor and good nutrition.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 11m
Yield 4
Number Of Ingredients 12
Steps:
- Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
- Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
- Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.
Nutrition Facts : Calories 95, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg
BROCCOLI AND RICE STIR FRY
A quick and tasty side dish, or can be served as a meal. You can modify this recipe to include any veggies you choose.
Provided by HERCATE
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
- Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.
Nutrition Facts : Calories 187 calories, Carbohydrate 32.9 g, Cholesterol 46.5 mg, Fat 3.4 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 403.9 mg, Sugar 1.1 g
STIR-FRY BROCCOLI AND CARROTS
Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
- Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened.
- Add remaining ingredients; cook and stir 30 seconds.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg
BROCCOLI CARROT RICE STIR-FRY
Make and share this Broccoli Carrot Rice Stir-Fry recipe from Food.com.
Provided by Abba Gimel
Categories Rice
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil over medium high flame.
- Saute vegetables for 2 minutes
- Add rice and saute 2 minutes more.
- Add 2/3 cup chicken stock.
- Bring to boil.
- Cover & lower to simmer for 15 - 20minutes.
- Enjoy!
STIR-FRIED BROCCOLI AND CARROTS
Hey! I found this recipe after going through some old cookbooks we had. This makes a great side dish, and is perfect for serving over some rice. The ingredients are simple, and it takes no time at all to prepare. Enjoy!
Provided by BeccaB3c
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray wok or 12-inch skillet with nonstick cooking spray (or cooking oil); heat until hot.
- Add gingeroot and garlic; stir-fry for about 1 minute or until light brown.
- Add the broccoli, carrots, and onion; stir-fry for 1 minute.
- Stir in the broth and salt; cover and cook about 3 minutes or until the carrots are crisp-tender.
- Mix cornstarch and cold water; stir into the vegetable mixture.
- Cook and stir for approximately 10 seconds or until thickened.
- Add water chestnuts, mushrooms and oyster sauce; cook and stir for 1 minute.
- Serves 4.
Nutrition Facts : Calories 82.1, Fat 0.6, SaturatedFat 0.1, Sodium 569.4, Carbohydrate 17.2, Fiber 2.7, Sugar 3.8, Protein 3.6
BROCCOLI AND CHICKEN STIR-FRIED RICE
This is adapted from Cooking Light, July 2007. I really think it is one of my favorite stir-fry recipes out there, It is also very flexible...I'm sure you could sub in other veggies for some of the broccoli, like water chestnuts or carrots or mushrooms. Let your imagination run wild :). The original recipe calls for 2 T reduced-sodium soy sauce plus 1/4 t table salt stirred in at the end, but I think it is salty enough as written here.
Provided by smellyvegetarian
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
- Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
- Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.
CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
- In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
- While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
- When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 98 milligrams, Sugar 5 grams
BROCCOLI & RICE STIR FRY
Easy and quick for a weeknight dinner, especially if you have cooked rice on hand. Using fresh garlic and ginger (rather than powdered) doesn't take too much extra prep time, and gives this recipe a much more complex flavor.
Provided by what-a-kerfuffle
Categories Rice
Time 20m
Yield 3 , 3 serving(s)
Number Of Ingredients 8
Steps:
- Place broccoli in a microwave-safe bowl with 1/2 c water. Cover loosely and microwave 7-10 minutes or until mostly cooked.
- In large skillet or wok, heat both oils. Add garlic, ginger, and red pepper; cook about 1 minute, or until fragrant. Do not allow garlic to brown.
- Stir in cooked broccoli and stirfry until cooked to desired doneness. Stir in cooked rice and stir fry sauce. Stir until heated through.
BEEF AND BROCCOLI WITH CARROT & ONION STIR FRY
Make and share this Beef and Broccoli With Carrot & Onion Stir Fry recipe from Food.com.
Provided by LisaAD
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine Sunbird Seasoning Mix (stir fry seasoning packet) with following 3 ingredients.
- Spray pam on a non stick pan, brown beef on all sides, remove and do not cook all the way through. Set aside and keep warm.
- Add broccoli, carrot and onion to pan and stir fry veggies til desired crispness. (Cover to quicken the cooking process for about 5 minutes).
- Return beef to pan, add seasoning mix. Heat through.
- Serve over rice.
Nutrition Facts : Calories 377.8, Fat 26.5, SaturatedFat 8.5, Cholesterol 83.3, Sodium 596.6, Carbohydrate 7.9, Fiber 2.5, Sugar 2.6, Protein 27
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