Roasted Szechuan Broccoli Recipes

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SZECHUAN BROCCOLI (CHINESE)



Szechuan Broccoli (Chinese) image

Make and share this Szechuan Broccoli (Chinese) recipe from Food.com.

Provided by Sydney Mike

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon granulated sugar
4 teaspoons sesame seeds
2 teaspoons vegetable oil
1/2 teaspoon red pepper, crushed
1/2 teaspoon ground ginger
3 garlic cloves, minced
4 cups broccoli florets, in bite-size pieces

Steps:

  • In a bowl combine soy sauce, vinegar & sugar, then set aside.
  • In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
  • To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
  • Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.

Nutrition Facts : Calories 65.8, Fat 4, SaturatedFat 0.5, Sodium 271.3, Carbohydrate 6.1, Fiber 0.5, Sugar 0.7, Protein 3.3

ROASTED SZECHUAN BROCCOLI



Roasted Szechuan Broccoli image

Easy and extremely flavorful.

Provided by MDMONS

Categories     Side Dish     Vegetables     Broccoli

Time 30m

Yield 4

Number Of Ingredients 7

1 pound broccoli florets, cut into bite-size pieces
1 tablespoon olive oil
salt and ground black pepper to taste
1 tablespoon chile oil
1 tablespoon light soy sauce
1 tablespoon Chinese black vinegar
1 teaspoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet.
  • Bake in the preheated oven until browned, about 20 minutes.
  • Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 9.5 g, Fat 6.6 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 210.1 mg, Sugar 3.6 g

PARMESAN-ROASTED BROCCOLI



Parmesan-Roasted Broccoli image

Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
  • Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI



Szechuan Noodles with Chicken and Broccoli image

Provided by Ina Garten

Yield 8 to 10 servings

Number Of Ingredients 20

3 whole (6 split) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1 bunch broccoli, cut into florets and stems discarded
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon Asian hot chili oil
2 tablespoons dark toasted sesame oil
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
4 scallions, sliced diagonally (white and green parts)
1 yellow bell pepper, julienned
1 red bell pepper, julienned

Steps:

  • Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
  • Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
  • Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
  • Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

ROASTED BROCCOLI & CAULIFLOWER



Roasted Broccoli & Cauliflower image

Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SZECHUAN BROCCOLI AND CAULIFLOWER



Szechuan Broccoli and Cauliflower image

This recipe is from The New Mayo Clinic Cookbook. It is easy to put together and has many possibilities. Equal parts green beans, bell peppers or your favorite veggie can be used. This is wonderful with fish and steamed brown rice.

Provided by PaulaG

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cauliflower florets
3 cups broccoli florets
3 tablespoons oyster sauce
1 tablespoon water
1/4 teaspoon chili paste
1 tablespoon olive oil
1 tablespoon finely minced fresh ginger
3 garlic cloves, minced
1 carrot, scrubbed and thinly sliced on the diagonal
1 green onion, thinly sliced on the diagonal

Steps:

  • Place the cauliflower and broccoli in a steamer basket over boiling salted water.
  • Boil until crisp tender, approximately 5 minutes.
  • In a small dish, combine the oyster sauce, water and chili paste; set aside.
  • Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic.
  • Saute for 30 seconds taking care not to allow the garlic to brown.
  • Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli.
  • Toss and stir for approximately 2 minutes.
  • Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute.
  • Remove from heat and stir in green onion.
  • Serve immediately.

ROASTED SZECHUAN BROCCOLI



Roasted Szechuan Broccoli image

Easy and extremely flavorful.

Provided by MDMONS

Categories     Broccoli Side Dishes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound broccoli florets, cut into bite-size pieces
1 tablespoon olive oil
salt and ground black pepper to taste
1 tablespoon chile oil
1 tablespoon light soy sauce
1 tablespoon Chinese black vinegar
1 teaspoon white sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet.
  • Bake in the preheated oven until browned, about 20 minutes.
  • Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 9.5 g, Fat 6.6 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 210.1 mg, Sugar 3.6 g

SZECHUAN PORK AND BROCCOLI



Szechuan Pork and Broccoli image

I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1 pound fresh lean pork (tenderloin or roast)
6 to 8 green onions
1 medium green or sweet red pepper
1-1/2 cups fresh broccoli
1 large onion
12 edible-pod peas
3 tablespoons peanut oil or vegetable oil
SAUCE:
2 cloves garlic, sliced
2 slices fresh ginger, chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons hot water
2 teaspoons sugar
6 tablespoons ketchup
4 tablespoons soy sauce

Steps:

  • Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

Nutrition Facts :

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