Spicy Southeast Asian Charred Broccoli Recipes

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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.

SPICY SOUTHEAST ASIAN CHARRED BROCCOLI



Spicy Southeast Asian Charred Broccoli image

Toss roasted broccoli with lime, cilantro, mint and hot chiles for an addictive side dish.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds)
3 tablespoons vegetable oil
Kosher salt
1 tablespoon fish sauce
1 tablespoon lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 Fresno or red jalapeno pepper, sliced (seeds removed for less heat)

Steps:

  • Preheat the oven to 450 degrees F.
  • Coarsely chop the florets from the broccoli and slice the tender stems into 1/2-inch thick bite-size pieces. Toss with the oil and a pinch of salt on a baking sheet until coated, spread into a single layer. Roast until tender and lightly charred, about 25 minutes.
  • Sprinkle with the fish sauce and lime juice. Add the cilantro, mint and Fresno pepper and toss to combine.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SPICY ASIAN BROCCOLI



Spicy Asian Broccoli image

Long spears of broccoli are tossed with Chinese chile-garlic sauce, minced fresh garlic, sesame oil, a bit of raw sugar and this and that then roasted until crisp-tender. This will beat every white cardboard takeout container of Chinese you can get anywhere without exception. From Cooking Light

Provided by RedVinoGirl

Categories     Vegetable

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

4 broccoli florets
2 1/2 tablespoons canola oil (I use olive oil)
2 tablespoons sriracha sauce (or Sambal Oelek or Chinese chili-Garlic sauce)
2 teaspoons toasted sesame oil
2 teaspoons raw sugar (or light brown sugar)
2 -3 garlic cloves, peeled and minced
salt, to taste

Steps:

  • Preheat oven to 425°F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
  • In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
  • Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
  • Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.

Nutrition Facts : Calories 110.7, Fat 11.1, SaturatedFat 1, Sodium 3.2, Carbohydrate 3.2, Sugar 2.1, Protein 0.4

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