Friedbroccoli Recipes

PAN-FRIED BROCCOLI RECIPE BY TASTY

Steps:

• Heat oil in a pan over medium heat until it begins to shimmer.
• Add the broccoli and sprinkle with salt, stirring to coat in the oil.
• Cook for 5 minutes, without moving the broccoli.
• Add chicken stock and place a lid on the pan, and cook for 1 minute.
• Remove the lid and add the garlic and red pepper flakes. Stir, cooking for 1 minute.
• Enjoy!

STIR-FRIED BROCCOLI

Steps:

• In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.

CRISPY OVEN-FRIED BROCCOLI

Steps:

• Preheat oven to 400°F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
• Put the broccoli florets in a large resealable plastic bag. Add the melted butter to the bag, seal and shake to coat the broccoli evenly in the butter.
• Add the bread crumbs, grated parmesan and garlic salt to the bag, seal and shake again until the broccoli florets are coated evenly in the dry ingredients.
• Spread the coated broccoli florets out in a single layer on the prepared baking sheet. Bake for 20-25 minutes or until the broccoli starts to toast at the edges and stems.

FRIED BROCCOLI

Steps:

• Rinse and pat dry the broccoli.
• Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.

SIMPLE BROCCOLI STIR-FRY

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.
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PAN FRIED BROCCOLI

Steps:

• Heat olive oil in a large frying pan or wok.
• Cook chopped garlic in oil at medium-high heat or until light brown (being careful not to burn).
• Add broccoli spears to pan. Sprinkle remaining ingredients onto broccoli and toss to combine.
• Cover and cook for 7-10 minutes or until broccoli heads begin to darken (but not burn), stirring every minute or so. If necessary, lower the heat.
• Sometimes I like to add a little parmesan cheese to the pan right before the broccoli goes onto the plate.

FRIED BROCCOLI

Steps:

• In a frying pan heat olive oil.
• Put in a pinch of rosemary and saute until the scent gets very pungent.
• Add broccoli and a couple of dashes of white pepper (2-4).
• Saute until the broccoli gets very green but looks crunchy/cooked.
• Lastly, toss in bread crumbs a bit at a time while still sauteing.
• The crumbs will start to stick into the broccoli.
• Once all or most of the crumbs are in the broccoli, saute for 1 or 2 minutes longer to brown.
• Serve right away.

DEEP-FRIED BROCCOLI

Steps:

• Heat about 2 inches of oil in a large pot to 365 degrees F. Meanwhile, line a baking sheet with paper towels.
• In a small bowl, stir together the Parmesan, sumac, cayenne and lemon zest.
• Add the garlic to the oil. Fry until light golden, 30 seconds to 1 minute. Remove to the lined baking sheet to drain. Add half of the broccoli to the oil and fry, turning occasionally, until browned and crispy, about 3 minutes. Remove to the lined baking sheet to drain and season with salt. Repeat with the remaining broccoli.
• Put the broccoli in a serving bowl and toss with the Parmesan mixture. Sprinkle with the fried garlic. Serve immediately with lemon wedges.

BROCCOLI HOME FRIES

Steps:

• Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Drain in a colander, and rinse with cold running water until broccoli has cooled completely.
• Heat oil in a large skillet over medium-high heat. Add potatoes; cook, stirring occasionally, until crisp, golden, and just tender, 15 to 20 minutes.
• Add butter and broccoli to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes and broccoli are browned, about 4 minutes.