Broccoli With Orange Sesame Sauce Recipes

SESAME ORANGE BROCCOLI

Steps:

• Bring a large pot of salted water to a rolling boil.
• Add broccoli and boil for 1 minutes.
• Drain and immediately place broccoli in a large bowl of ice water to stop it from cooking.
• In a small bowl add orange juice, soy sauce, orange zest and cornstarch, whisking until cornstarch is dissolved.
• Heat a non-stick wok or large deep skillet over high heat.
• Add sesame oil, scallions, garlic and ginger and sauté for 30 seconds.
• Add the sauce and broccoli and sauté 1 to 2 minutes, until the broccoli is crisp tender. Sprinkle with sesame seeds and red pepper flakes (if using).
• Serve immediately.

SAUTéED BROCCOLI WITH TOASTED GARLIC, ORANGE AND SESAME

Steps:

• Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.
• Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.
• Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.

QUICK BROCCOLI WITH ORANGE SAUCE

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain broccoli; drizzle with sauce.

BROCCOLI WITH ORANGE SAUCE

Steps:

• Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and zest until blended. Bring to a boil; cook and stir for 2 minutes until thickened., Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.

SESAME BROCCOLI

Steps:

• Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

SESAME SAUCE ON BROCCOLI

Steps:

• Remove tough stems from whole broccoli, and cut florettes into bite-size pieces. Steam 5 to 7 minutes, depending on size of the pieces.
• Meanwhile, toast the sesame seeds in a toaster oven (or a conventional oven at 400 degrees).
• Grate the ginger.
• Heat sesame oil in a nonstick pan. Add ginger; cook 30 seconds over low heat. Add sherry, soy and pepper flakes, and heat through. Remove from heat. When broccoli is cooked, drain, and stir into sesame-sherry mixture. Coat well.
• Meanwhile, wash and chop green onion, and sprinkle over broccoli with toasted sesame seed.

BABY BROCCOLI WITH ORANGE SAUCE

Steps:

• In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
• Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.

ORANGE-SESAME TOFU WITH BROCCOLI

Steps:

• In 2-quart saucepan, heat rice, 2 cups of the water, the butter and salt to boiling. Reduce heat to low. Cover; simmer 45 to 50 minutes.
• Meanwhile, in medium bowl, mix chili sauce, tamari and sesame oil. Stir in tofu; let stand 15 minutes. Drain, reserving sauce.
• In 12-inch nonstick skillet, heat 1 tablespoon of the canola oil over medium heat. Cook tofu in oil about 5 minutes, stirring frequently, until lightly browned on all sides. Remove from skillet; set aside.
• In skillet, heat remaining 1 tablespoon canola oil over medium heat. Cook broccoli and bell pepper in oil 3 minutes, stirring frequently. Add remaining 1/4 cup water; cook 2 to 3 minutes longer, stirring frequently, until vegetables are crisp-tender. Add tofu, orange peel and reserved chili sauce mixture.
• In measuring cup or small bowl, mix orange juice and cornstarch until blended; add to skillet. Cook and stir until thickened and thoroughly heated. Serve tofu mixture with brown rice.