Grilled Asian Style Broccoli Recipes

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GRILLED BROCCOLI



Grilled Broccoli image

I started using this grilled broccoli recipe in 1987 when I began cooking light. It's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. -Alice Nulle, Woodstock, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

6 cups fresh broccoli spears
2 tablespoons plus 1-1/2 teaspoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese
Optional: Grilled lemon slices and red pepper flakes

Steps:

  • Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. , Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat., Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.

Nutrition Facts : Calories 107 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 304mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

GRILLED ASIAN STYLE BROCCOLI



Grilled Asian Style Broccoli image

This is my favorite way to eat broccoli. I make this on the grill but I'm sure it would be just as good in the oven.

Provided by bmcnichol

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag frozen broccoli
1 tablespoon cornstarch
1 teaspoon granulated sugar
1/8 teaspoon salt
1/2 cup chicken broth
2 tablespoons light soy sauce

Steps:

  • In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
  • Place broccoli in a 13X9 pan greased with cooking spray.
  • Pour liquid mixture over broccoli.
  • Cover with aluminum foil and cook for 20 minutes at 400 degrees.

Nutrition Facts : Calories 51.5, Fat 0.5, SaturatedFat 0.1, Sodium 696.2, Carbohydrate 8.9, Fiber 3.5, Sugar 2.8, Protein 4.8

GRILLED BROCCOLINI



Grilled Broccolini image

Provided by Patrick and Gina Neely : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 large bunch broccolini
2 tablespoons olive oil
Red pepper flakes
Kosher salt and freshly ground black pepper
1/2 lemon
Shaved Parmesan, for garnish

Steps:

  • Preheat the grill to medium-high heat.
  • Toss the broccolini, olive oil, pinch of red pepper flakes, salt and pepper, to taste, together on a sheet tray. Place the broccolini on the hot grill and cook, while turning, until tender and slightly charred, 7 to 8 minutes. Place on a platter and add a squeeze of lemon and shaved Parmesan.

GRILLED ASIAN VEGETABLE COUSCOUS



Grilled Asian Vegetable Couscous image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 22

5 tablespoons mirin (Japanese sweet rice cooking wine)
5 tablespoons light soy sauce
2 tablespoons olive oil
2 teaspoons sugar
1 teaspoon peeled finely grated fresh ginger
1/2 teaspoon sea salt
1 clove garlic, minced
2 cups baby Chinese tender stem broccoli or spinach leaves
6 to 8 okra
4 napa cabbage leaves
4 Fresno red chiles
4 scallions
1 Japanese eggplant, sliced lengthwise into thin strips
1 red bell pepper, seeded and quartered lengthwise
1 cup dry couscous
1 1/2 cups vegetable broth or water, boiling
3 tablespoons light soy sauce
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame oil
Juice of 1/2 lemon
1 small bunch fresh cilantro, stems and leaves, chopped
Sea salt and freshly ground black pepper, for sprinkling

Steps:

  • For the glaze: Whisk together the mirin, light soy, olive oil, sugar, ginger, salt and garlic in a small bowl until dissolved and combined.
  • For the vegetables: Preheat a gas grill or stovetop grill pan to medium-high heat. Brush all the vegetables with the glaze and grill, turning frequently and brushing with more glaze as they cook until crisp-tender, 2 to 3 minutes. Remove the vegetables from the grill and let stand for a few minutes before chopping into bite-size pieces.
  • For the couscous: Put the couscous in a large bowl. Pour the hot broth over and stir to coat. Cover the bowl with plastic wrap and let stand until the liquid is absorbed, about 5 minutes.
  • Meanwhile whisk together the light soy, olive oil, sesame oil and lemon juice in a small bowl until combined. Uncover the couscous, pour in about 2 tablespoons of the soy mixture and fluff with a fork. Add half of the cilantro and toss gently.
  • Spoon the couscous onto a serving platter and arrange the chopped vegetables over and around it. Drizzle more of the soy mixture over the vegetables, if desired, and sprinkle with salt and black pepper. Serve immediately.

EASY GRILLED BROCCOLI



Easy Grilled Broccoli image

A simple recipe for grilled broccoli with a hint of spice if you choose. This is the prefect side dish you can throw on the grill after you pull the meat up to rest.

Provided by Soup Loving Nicole

Time 15m

Yield 4

Number Of Ingredients 5

1 pound Broccoli, raw
1 ½ tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch red pepper flakes

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place broccoli florets in a large bowl. Drizzle olive oil over the broccoli and toss to coat. Add salt, pepper, and crushed red pepper and toss to coat again.
  • Place broccoli in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 7.6 g, Fat 5.5 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 328.3 mg, Sugar 1.9 g

STIR-FRIED ASIAN STYLE BROCCOLI



Stir-Fried Asian Style Broccoli image

Make and share this Stir-Fried Asian Style Broccoli recipe from Food.com.

Provided by Bayhill

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs fresh broccoli
1 tablespoon cornstarch
1 teaspoon granulated sugar
1/8 teaspoon salt
1/2 cup chicken broth
2 tablespoons soy sauce
1 garlic clove, minced
1/4 cup vegetable oil

Steps:

  • Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly, and cut off flowerets; set aside. Cut stalks into 1/2-inch pieces; set aside.
  • In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
  • In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned.
  • Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly. Cover and cook an additional 2 minutes.
  • Add broth mixture; cook, stirring constantly, 2 minutes or until sauce thickens.

ASIAN GRILLED CHICKEN



Asian Grilled Chicken image

Quick and easy Asian marinated chicken thighs! Also great with chicken breast or flank steak. Marinate overnight for best flavor.

Provided by LoreleiLee

Categories     World Cuisine Recipes     Asian

Time 4h40m

Yield 4

Number Of Ingredients 9

⅓ cup soy sauce
⅓ cup brown sugar
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon Thai-style sweet chili sauce
1 teaspoon chile-garlic sauce (such as Sriracha®)
3 cloves garlic, minced
¼ teaspoon curry powder
4 skinless, boneless chicken thighs

Steps:

  • Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
  • Preheat an outdoor grill for medium-low heat; lightly oil the grate.
  • Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
  • Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 23.6 g, Cholesterol 71.6 mg, Fat 12 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 3.3 g, Sodium 1372.2 mg, Sugar 20.2 g

ASIAN BROCCOLI



Asian Broccoli image

Provided by Sophie Brickman

Categories     quick, weekday, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

2 heads broccoli (1 1/2 to 2 pounds), cut into florets, stems trimmed and cut into slices 1/4-inch thick
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons ground ginger
Pinch red pepper flakes
3 garlic cloves, smashed and peeled
1/4 cup olive oil
3 scallions, chopped (about 1/4 cup)
1/4 cup coarsely chopped fresh cilantro
5 large fresh basil leaves, torn
2 tablespoons coarsely chopped fresh mint
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon fish sauce, optional
1 teaspoon sriracha hot sauce, optional

Steps:

  • Heat oven to 450 degrees. Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper flakes. Toss with garlic cloves and oil. Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned. Discard garlic cloves. While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.
  • Make the vinaigrette: In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha. Whisk until emulsified.
  • Add cooked broccoli to the large bowl with the herbs and toss. Add vinaigrette, to taste, and toss. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 2 grams

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