Qiang Chao Xi Lan Hua Spicy Stir Fried Broccoli Recipes

SPICY STIR FRIED BROCCOLI RECIPE

Steps:

• To begin making the Spicy Stir Fried Broccoli Recipe, heat a teaspoon of olive oil in a wok over medium heat; add in the garlic and stir fry for just a few seconds. Next, stir in the broccoli and salt.
• Stir-fry on medium-high heat until the broccoli is lightly softened and feels steamed. You can also optionally cover the wok, so the steam that gets created lets the broccoli cook perfectly.
• Finally, stir in the remaining ingredients including the crushed peanuts and serve Spicy Stir Fried Broccoli Recipe.
• Serve the Spicy Stir Fried Broccoli Recipe along with a Yogurt Dip for parties or even as a side dish for your weeknight dinner.
• Tip: You can also whisk in a tablespoon of peanut butter in soy sauce and brown sugar. Add it to the broccoli and stir fry until the peanut butter sauce is well combined. It makes a delicious alternative to the above recipe.

SPICY STIR-FRIED BROCCOLI RABE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, combine the lemon juice, soy sauce, basil, oil, vinegar, and lemon zest. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 30 minutes, or until the tofu is nearly dry and well browned.
• To make the broccoli rabe, chop the tender stalks and greens into 2-inch pieces and soak them in a large basin of cold water.
• In a heavy, wide saute pan over medium heat, warm the oil. Add the garlic and saute gently for 3 to 5 minutes, until golden. Add the red pepper flakes and tofu and saute for 1 minute. Scoop the greens from the water and add them to the pan. Raise the heat and turn the greens over in the oil with a pair of tongs. When the greens begin to simmer, reduce the heat to low and cover. Cook for 10 to 15 minutes, until the greens are tender.
• Season with salt and pepper and serve drizzled with some of the liquor and garnished with the lemon wedges and garlic cloves.

SPICY BROCCOLI STIR-FRY

Steps:

• Toast sesame seeds in a dry pan over medium heat until they begin to brown; set aside.
• Heat oil over medium high heat until it begins to shimmer, add garlic, red pepper flakes and ginger and stir-fry 30 seconds.
• Add broccoli and stir fry until just crisp tender.
• Add seasoned rice wine vinegar and soy sauce and stir to coat broccoli.
• Reduce heat, cover, and cook about 3 - 5 minutes or until broccoli is done to suit your taste.
• Stir in sesame seeds and 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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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.

CHINESE SPICY STIR FRY CHICKEN WITH BROCCOLI

Steps:

• Dice the boneless chicken tights into 2cm x 2cm cubes, then marinate them with 2 tbsps of light soy sauce and 2 tbsps of Chinese yellow cooking wine, set aside.
• Cut the stem off the broccoli then break the florets into small pieces slightly bigger then the diced chicken thights. Chop the brown onion and tomato into the similar size as the diced chicken thighs. Finely chop the garlic, ginger and spring onions. Separate the green part of the finely chopped spring onions for garnish later.
• Heat 2 tbsps of olive oil in the wok, then stir fry the diced chicken thighs on high heat for 2-3 mins until gold and brown. Take out the chicken and drain the oil, then set aside.
• Heat 2 tbsps of olive oil in the wok on medium heat, then stir fry the finely chopped spring onion (white part only), ginger, garlic for 1 min, then add in aniseed, ground pepper, and dry chillies (break into half), stir fry for further 1-2 mins until you can smell the fragrance.
• Add in chopped brown onion and tomato, stir fry for 1 min, then add in 2 tbsps of Chinese yellow cooking wine, stir fry for further 3 mins until soften.
• Add in the browned chicken, stir fry for 1 min, then add in 1 heaped tbsp of spicy bean paste, stir fry for further 2 mins. Add in boiling water just enough to cover the chicken, then add in the Knorr chicken stock pot, mix it in well. Turn the heat to low and continue to boil the chicken for 3 mins. Then add in the broccoli and dark soy sauce, continue to boil on high heat for further 6 mins until the broccoli is tender but is still bright green. Be careful not to over cook the broccoli.
• Mix the cornstarch with 5 tbsps of cold water, then add it into the wok. Turn down the heat and stir for 1 min until the sauce is thick and smooth, add salt according to your personal preference. Put it into serving dish and sprinkle the finely chopped green spring onion on top of the dish as garnish, then ready to serve with rice.

STIR-FRIED CHINESE BROCCOLI

Steps:

• Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.

ORIENTAL STIR FRIED BROCCOLI

Steps:

• Saute the minced garlic in the oil for 2 minutes.
• Add the broccoli and water.
• Stir fry 4 to 6 minutes until broccoli is bright and tender crisp.
• Toss with teriyaki sauce.

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
• Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
• Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

QIANG CHAO XI LAN HUA (SPICY STIR-FRIED BROCCOLI)

Steps:

• Wash broccoli, chop into florets, blanch in boiling water, and drain.
• Chop dried chilies into 1/2-cm segments.
• Heat empty wok over highest heat. Add oil and swirl to heat through. Add chilies and peppercorns and toss briefly until fragrant but not burned. Add broccoli and stir briefly. Add salt and MSG, toss, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishess--one per person.