Broccoli Slaw Veggie Stir Fry Recipes

CATHY'S QUICK STIR-FRIED BROCCOLI SLAW SIDE DISH

Cathy's Quick Stir-Fried Broccoli Slaw Side Dish image

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

Ingredients

1 (12 ounce) bag broccoli coleslaw mix
2 tablespoons toasted sesame oil
1 1/2 tablespoons garlic, minced
2 tablespoons low sodium soy sauce
1 tablespoon sugar, to taste (I used Splenda)
1/4 cup pine nuts, toasted (See note)
salt or pepper, if desired

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.

STIR-FRY BEEF AND BROCCOLI

Stir-Fry Beef and Broccoli image

Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight easy.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

1 1/4 lb beef flank steak, cut into thin slices
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 tablespoon grated gingerroot, if desired
1/3 cup hoisin sauce
1/3 cup water
1 tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes
2 tablespoons peanut or vegetable oil
2 cups fresh small broccoli florets
1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
2 tablespoons water
1/2 cup cashew halves, if desired

Steps:

In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

Nutrition Facts : Calories 370, Carbohydrate 19 g, Cholesterol 105 mg, Fiber 3 g, Protein 44 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

QUICK VEGGIE STIR-FRY

Quick Veggie Stir-Fry image

Provided by Sunny Anderson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons lemon juice
1 lemon, zested
3 tablespoons vegetable or peanut oil
1 head broccoli, cut into florets, stalks peeled and sliced
1 (16-ounce) bag coleslaw mix (recommended: Dole Classic Coleslaw Mix)
1 (15-ounce) can baby corn, drained

Steps:

In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.

BROCCOLI TOFU STIR-FRY

Broccoli Tofu Stir-Fry image

"I received this recipe from a friend when I was trying to eat more meatless meals," says Louisville, Kentucky's Denise Lee. "Much to my surprise, my family didn't mind the tofu and still ask me to make it all time."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 package (12.3 ounces) silken reduced-fat extra-firm tofu, cubed
4 green onions, chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
4 teaspoons olive oil, divided
1 package (16 ounces) broccoli coleslaw mix
1/3 cup reduced-fat peanut butter
1/4 cup reduced-sodium teriyaki sauce

Steps:

In a nonstick skillet or wok, stir-fry the tofu, onions, ginger, garlic and pepper flakes in 3 teaspoons oil until onions are tender. Remove and set aside. In the same pan, stir-fry the broccoli coleslaw mix in remaining oil for 4-5 minutes. , Combine the peanut butter and teriyaki sauce; stir into coleslaw mix. Return tofu mixture to the pan. Stir-fry for 1-2 minutes or until heated through.

Nutrition Facts : Calories 276 calories, Fat 15g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

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