Stir Fried Asian Style 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.

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

STIR-FRIED CHINESE BROCCOLI



Stir-Fried Chinese Broccoli image

Categories     Wok     Garlic     Side     Stir-Fry     Quick & Easy     Broccoli     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings (as part of larger meal)

Number Of Ingredients 9

3 tablespoons vegetable oil
4 garlic cloves, smashed
2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai chicken stock or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar
Special Equipment
a large (6-qt) wok

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.

QUICK ASIAN BROCCOLI STIR-FRY



Quick Asian Broccoli Stir-Fry image

Bright green & fragrant. I found this recipe in a 30-year old Chinese cookbook. I've adapted it for frozen broccoli to make a faster side dish. The color and aroma is great. For fresh brocolli....saute the florets in the ginger oil, add a few tbsp water, cover and steam for 5 mins.

Provided by Needles

Categories     Vegetable

Time 6m

Yield 3 serving(s)

Number Of Ingredients 6

1 lb frozen broccoli florets
1 teaspoon oil
3 -4 slices fresh ginger, quarter-sized
1/2 teaspoon sugar
salt
1 -2 tablespoon sesame oil

Steps:

  • Thaw broccoli florets in microwave.
  • Heat the oil on medium high in a non-stick skillet.
  • Brown the ginger slices.
  • Add drained broccoli.
  • Stir-fry one minute; add sugar and salt.
  • Continue frying until degree of doneness you prefer and all liquid is absorbed.
  • Remove from heat and toss with sesame oil.

Nutrition Facts : Calories 97.2, Fat 6.5, SaturatedFat 0.9, Sodium 36.6, Carbohydrate 8.3, Fiber 4.6, Sugar 2.8, Protein 4.3

MAKE STIR-FRIED CHINESE BROCCOLI AT HOME



Make Stir-Fried Chinese Broccoli at Home image

To make this Chinese Broccoli recipe, the vegetables are stir-fried in a slightly sweet garlicky sauce. A delicious side dish for any entree.

Provided by Darlene Schmidt

Categories     Side Dish     Dinner     Lunch

Time 17m

Yield 4

Number Of Ingredients 10

Chinese broccoli aka gai lan (or broccoli rabe or Western-style broccoli, 12 to 20 stalks or enough for 2 to 4 people)
1 1/2 tbsp. garlic (finely chopped)
1/2 tsp. dried crushed chili
2 to 3 tbsp. vegetable oil
For the Stir Fry Sauce:
3 tbsp. sherry (or cooking sherry)
1/4 cup chicken (or vegetable/faux chicken stock)
1 1/2 tbsp. oyster sauce (or Lee Kum Kee Vegetarian Stir-Fry Sauce )
1 to 2 tsp. brown sugar (broccoli rabe will need 2 tsp.)
Optional: 1/3 tsp. cornstarch dissolved in 2 tbsp. cool water

Steps:

  • Thoroughly rinse your greens well to remove any grit and let drain in a colander while you prepare the stir-fry sauce.
  • In a cup, mix together the sherry, stock, oyster sauce (or stir-fry sauce), and brown sugar. Set aside.
  • Heat a wok or large frying pan over medium-high heat. Add 2 to 3 tablespoons oil and swirl around, then add the garlic and chile (if using). Stir-fry 30 seconds to 1 minutes (avoid over-browning the garlic―you want it still white in color, or it will taste bitter).
  • Add the Chinese broccoli plus 2 to 3 tablespoons of the stir-fry sauce, you've made. Stir-fry until the ​wok becomes dry, then add 2 to 3 tablespoons more stir-fry sauce. Cook in this way 4 to 5 minutes.
  • Add all the remaining stir-fry sauce and reduce heat to medium-low, so that the dish is gently simmering. Simmer until you're happy with the cooked texture of the broccoli. Tip: the stems should still taste crunchy (not too soft or soggy). If you'd like a thicker sauce, add the cornstarch dissolved in water mixture, and simmer 30 seconds to 1 minute.
  • Remove from heat and taste-test. Add a little more sugar if too bitter (broccoli rabe is more bitter than Chinese broccoli), or a little more oyster sauce (or veg. stir-fry sauce) if not salty or flavorful enough. If too salty, add a bit of lime or lemon juice.
  • To serve, tilt your vegetables out of the wok into a shallow serving bowl and pour any remaining sauce from the wok over top (including the garlic bits). Serve with rice and enjoy!

Nutrition Facts : Calories 133 kcal, Carbohydrate 8 g, Cholesterol 1 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 156 mg, Sugar 3 g, Fat 11 g, ServingSize 2-4 bowls (2-4 servings), UnsaturatedFat 0 g

CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS



Chinese-Style Stir-Fried Broccoli, Carrots and Leeks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 bunch broccoli
3 medium carrots, scraped
3 medium leeks, white part only
1 tablespoon peanut oil
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger
2 tablespoons chicken broth
1 tablespoon sesame seeds
1 teaspoon light soy sauce
1 teaspoon sesame oil

Steps:

  • Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
  • In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
  • While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
  • When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 98 milligrams, Sugar 5 grams

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