BROCCOLI AND CARROT STIR FRY
A simple and healthy side dish that will go well with any meal. It's also quick and easy to make! Broccoli, carrots, and seasonings are stir-fried to perfection.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 26m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
- Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
- Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
- Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 8.4 g, Cholesterol 0.1 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 147.3 mg, Sugar 2.4 g
STIR-FRIED BROCCOLI AND CARROTS
This colorful side dish is packed with flavor and good nutrition.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 11m
Yield 4
Number Of Ingredients 12
Steps:
- Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
- Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
- Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.
Nutrition Facts : Calories 95, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg
STIR-FRIED BROCCOLI AND CARROTS
Hey! I found this recipe after going through some old cookbooks we had. This makes a great side dish, and is perfect for serving over some rice. The ingredients are simple, and it takes no time at all to prepare. Enjoy!
Provided by BeccaB3c
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray wok or 12-inch skillet with nonstick cooking spray (or cooking oil); heat until hot.
- Add gingeroot and garlic; stir-fry for about 1 minute or until light brown.
- Add the broccoli, carrots, and onion; stir-fry for 1 minute.
- Stir in the broth and salt; cover and cook about 3 minutes or until the carrots are crisp-tender.
- Mix cornstarch and cold water; stir into the vegetable mixture.
- Cook and stir for approximately 10 seconds or until thickened.
- Add water chestnuts, mushrooms and oyster sauce; cook and stir for 1 minute.
- Serves 4.
Nutrition Facts : Calories 82.1, Fat 0.6, SaturatedFat 0.1, Sodium 569.4, Carbohydrate 17.2, Fiber 2.7, Sugar 3.8, Protein 3.6
SIMPLE BROCCOLI STIR-FRY
Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 11
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.
- Copyright 2014 Food Network, LLC. All rights reserved.
STIR-FRY BROCCOLI AND CARROTS
Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
- Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened.
- Add remaining ingredients; cook and stir 30 seconds.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 580 mg
CHICKEN AND BROCCOLI STIR FRY
Julienned carrots and broccoli florets brighten this delectable dish from Kris Lundberg of Baldwin, Wisconsin. "This is a guilt-free meal," she informs. "The fat content is minimal, there's no reason not enjoy dessert afterward!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm., Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Nutrition Facts : Calories 421 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1123mg sodium, Carbohydrate 59g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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
BEEF AND BROCCOLI WITH CARROT & ONION STIR FRY
Make and share this Beef and Broccoli With Carrot & Onion Stir Fry recipe from Food.com.
Provided by LisaAD
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine Sunbird Seasoning Mix (stir fry seasoning packet) with following 3 ingredients.
- Spray pam on a non stick pan, brown beef on all sides, remove and do not cook all the way through. Set aside and keep warm.
- Add broccoli, carrot and onion to pan and stir fry veggies til desired crispness. (Cover to quicken the cooking process for about 5 minutes).
- Return beef to pan, add seasoning mix. Heat through.
- Serve over rice.
Nutrition Facts : Calories 377.8, Fat 26.5, SaturatedFat 8.5, Cholesterol 83.3, Sodium 596.6, Carbohydrate 7.9, Fiber 2.5, Sugar 2.6, Protein 27
CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE
Make and share this Chicken and Broccoli Stir Fry with Oyster Sauce recipe from Food.com.
Provided by Baz231
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
- Add the ginger and garlic to the pan and cook for 1 minute more.
- Remove the vegetables from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
- Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
- Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice or noodles.
Nutrition Facts : Calories 376.8, Fat 12.8, SaturatedFat 2.3, Cholesterol 128, Sodium 886.9, Carbohydrate 17.5, Fiber 5, Sugar 5.3, Protein 48.9
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