SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
SPICY STIR-FRIED TOFU WITH BOK CHOY OR BABY BROCCOLI
This is a really basic stir-fry that I found on nytimes.com "recipes for health". Simple flavors, few ingredients, healthy.... I like to serve this over quinoa but you could use rice or noodles with equal success. When browning the tofu, I add some extra chili paste and fresh ginger to the pan for flavor. After it's done and draining on paper towels, I sprinkle it with some kosher salt. The result is far from bland tofu! It's also good to keep some extra soy sauce and hot sauce on the table so that eaters can season to taste. Also, freezing tofu and then thawing it before you cut it up gives it a chewier firmer texture that I really enjoy.... Cheers to healthy eating!
Provided by JungleLove
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas).
- Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli.
- Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.).
- Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.
BOK CHOY-BROCCOLI STIR-FRY
Make and share this Bok Choy-Broccoli Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 37m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet or wok over medium-high heat.
- Add onion, ginger, garlic, salt, and red pepper flakes; stir-fry for 2 minutes.
- Add in broccoli and bok choy; stir-fry for 1-2 minutes.
- Add lemon juice and sugar; stir-fry 3 minutes or until crisp-tender.
Nutrition Facts : Calories 74.9, Fat 4.9, SaturatedFat 0.6, Sodium 253.7, Carbohydrate 7.2, Fiber 1.1, Sugar 2.9, Protein 2.5
SPICY STIR-FRIED TOFU WITH BOK CHOY
Steps:
- 1. Drain the tofu, pat dry with paper towels, and cut into pieces, 1/2 inch thick and 1 inch long. 2. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. 3. Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli. Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions and serve. Variation: Sprinkle the finished dish with a tablespoon of toasted sesame seeds.
SOY-BRAISED TOFU WITH BOK CHOY
This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.
Provided by Hetty McKinnon
Categories weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
- Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
- Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
- In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
- Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
- Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.
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