Broccoli Mushroom Red Peppers In Black Bean Garlic Sauce Recipes

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BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE



Beef and Broccoli with Black-Bean Garlic Sauce image

Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 30m

Number Of Ingredients 11

1 pound skirt steak, cut into 1/2-inch-thick slices
4 teaspoons cornstarch
1/2 cup low-sodium chicken broth
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee
1 teaspoon sugar
2 teaspoons toasted sesame oil
1/4 cup vegetable oil
4 cups small broccoli florets (from 1 head)
3 scallions, white and light-green parts thinly sliced (1/2 cup), plus darker greens, sliced, for serving
Cooked rice, for serving

Steps:

  • Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
  • Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
  • Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
  • Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.

SAUTéED BROCCOLI AND MUSHROOMS



Sautéed Broccoli and Mushrooms image

This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07

Provided by Manami

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 cups sliced mushrooms
1/4 cup sliced shallot
1/4 cup dry sherry
4 cups broccoli florets
1/2 teaspoon kosher salt
crushed red pepper flakes
1/2 cup reduced-sodium fat-free chicken broth
1/4 teaspoon fresh ground black pepper
slivered & toasted almonds or toasted cashews

Steps:

  • Heat oil in a large Dutch oven over medium-high heat.
  • Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
  • Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
  • Add broccoli and salt to pan; stir well.
  • Stir in broth & red pepper flakes; bring to a boil.
  • Cover and cook 5 minutes or until broccoli is crisp-tender.
  • Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
  • Enjoy!

Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1

BROCCOLI WITH SWEET RED PEPPER AND GARLIC



Broccoli with Sweet Red Pepper and Garlic image

Add color-and nutrition-to your plate with a 20-minute vegetable side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
2 cups broccoli florets
1 large red bell pepper, coarsely chopped (1 cup)
1 small onion, coarsely chopped (1/2 cup)
3 tablespoons water
1/4 teaspoon salt
2 tablespoon shredded Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat.
  • Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
  • Place in serving dish; top with cheese.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

ADDICTIVE ROASTED BROCCOLI AND MUSHROOMS WITH ONION WEDGES



Addictive Roasted Broccoli and Mushrooms with Onion Wedges image

It's amazing to me sometimes how often the paleo diet can overlap with other popular types of diets. Many paleo recipes are equally viable for anyone following a keto diet, or even a vegan style diet. Today I'll be sharing a recipe that will delight paleo and vegan dieters alike. It's for an addictive roasted broccoli and mushrooms meal with onion wedges on the side and of course, a wide spectrum of nutrients. You have your vitamins, minerals and antioxidants, not to mention some heart-healthy monounsaturated fats as well thanks to the olive oil.

Provided by Jess

Yield 1

Number Of Ingredients 6

1 large head broccoli, cut into florets
½ pound mushrooms, quartered
2 small red onions, cut into wedges
3 tbsp olive oil
1 tbsp balsamic vinegar or more to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425°F. Place the broccoli florets, mushrooms and red onion on a large baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and black pepper. Roast in preheat oven for 20-25 minutes or until lightly brown and tender. Remove from the oven. Drizzle with balsamic vinegar and toss to coat. Serve immediately.

BEEF WITH BROCCOLI, BELL PEPPER AND MUSHROOMS RECIPE - (4.3/5)



Beef with Broccoli, Bell Pepper and Mushrooms Recipe - (4.3/5) image

Provided by junerodgers

Number Of Ingredients 22

1 T reduced-sodium soy sauce
1 T dry sherry
2 tsp cornstarch
1 tsp sugar
3/4 lb flank steak, halved lengthwise, sliced against the grain 1/4" thick
1 T + 1 tsp canola oil
4 c broccoli florets
1 red bell pepper, sliced in 1/4" strips
6 oz shitake mushrooms, stemmed, caps sliced
3 scallions, chopped (which and green parts separate)
1 T minced fresh ginger
1 T minced fresh garlic
1/8-1/4 tsp crushed red pepper flakes
1 recipe Classic stir-fry sauce
Classic stir-fry sauce
1-1/2 tsp cornstarch
1/2 c reduced sodium chicken broth
2 T oyster sauce
2 T reduced-sodium soy sauce
2 tsp sherry
2 tsp sugar
Whisk cornstarch into chicken broth and then add oyster sauce and soy sauce along with sherry and sugar.

Steps:

  • Combine soy sauce, sherry, cornstarch, and sugar in medium bowl. Stir in beef and set aside for about 15 minutes. Heat large nonstick skillet or wok over medium-high heat. Add 1 tsp of the oil. Swirl to coat. Add half the beef in a single layer and leave until seared, about 1 minute. Stir fry beef until no longer pink, about 1 minute. Remove. Add 1 tsp oil and repeat with remaining beef. Add remaining 2 tsp oil to pan. Add broccoli, bell pepper, and mushrooms. Stir fry 2 minutes. Make a well in the center and add white part of scallions, ginger, garlic, and pepper flakes. Stir fry with vegetables 1 minute. Add 1/4 cup water and cover pan until broccoli is just done, 3 minutes. If cooking in a wok, use a large lid, setting it right down into the wok, if necessary, to cover and steam vegetables. Return beef to pan and add stir fry sauce. Cook until sauce thickens slightly, 1-2 minutes. Sprinkle with scallion greens and serve.

SAUTEED SPINACH AND PEPPERS



Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE RECIPE - (4.4/5)



Broccoli, Mushroom & Red Peppers in Black Bean Garlic Sauce Recipe - (4.4/5) image

Provided by á-4939

Number Of Ingredients 15

Slurry
2 teaspoons cornstarch
2 teaspoons water
Sauce
3/4 cup water
1 teaspoon sugar
2 tablespoons black bean garlic sauce
1 teaspoon grated ginger
Vegetables
peanut oil
1 head broccoli (about 6 cups cut into florets, stems skin removed and sliced)
1 red pepper, sliced
1 small red onion, slice
6 ounces mixed mushrooms, sliced (like button and shiitake)
3 garlic cloves, minced

Steps:

  • Mix slurry and set aside. Mix sauce ingredients and set aside. Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes. Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes. Move veggies to the side pour in slurry and stir all till thickened. Serve over rice, noodles

MUSHROOM AND BROCCOLI STIR FRY WITH PEPPERS



Mushroom and Broccoli Stir Fry with Peppers image

Tasty and filling this Vegan Mushroom and Broccoli Stir Fry with Peppers is ready in under 30 minutes. Perfect for a quick and easy weeknight dinner.

Provided by Michelle Alston

Categories     Dinner

Time 25m

Number Of Ingredients 18

300 g portobello mushrooms (wiped clean then cut into medium slices)
3 tbsp dark soy sauce
2 tbsp sweet chilli sauce
The zest of half a small lime
The juice of 1 lime about 3 tbsp
1/2 tsp rice wine vinegar
1 tsp toasted sesame oil
1 tbsp coconut oil
1/2 a medium onion (125g) (cut lengthways then sliced thinly)
1 red chilli pepper (1 level tbsp when chopped) (pith and seeds removed then finely chopped)
2 fat cloves of garlic (minced)
1 thumb size piece of ginger (20g) (peeled and finely grated)
1 red bell pepper (180g) (pith and seeds removed then sliced thinly)
280 g (or a small head) of broccoli (broken into florets)
50 g cashew nuts
175 g of noodles of your choice, we like wholewheat noodles
3 small spring onions (the white and some of the green part, finely chopped )
Sesame seeds for serving

Steps:

  • Whisk together all the marinade ingredients. Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.Leave the mushrooms to soak up the marinade for about 10 minutes.
  • Cook the noodles according to the packet instructions.
  • In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes. Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes. If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
  • Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
  • Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.

Nutrition Facts : Calories 362 kcal, Carbohydrate 53.6 g, Protein 12.5 g, Fat 11.8 g, SaturatedFat 4.4 g, Sodium 607 mg, Fiber 6.2 g, Sugar 6.8 g, ServingSize 1 serving

BROCCOLI, MUSHROOM & RED PEPPERS IN BLACK BEAN GARLIC SAUCE



Broccoli, Mushroom & Red Peppers in Black Bean Garlic Sauce image

This is a quick, healthy and very flavorful dish that you start by stir frying then end by steaming. The slurry is optional. It gives the sauce a nice thickness. I used Lee Kum Kee black bean garlic sauce and added 3 cloves of garlic so this is for garlic lovers. The vegetables are full of flavor and crisp! You can steam longer if you enjoy softer vegetables.

Provided by Rita1652

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons cornstarch
2 teaspoons water
3/4 cup water
1 teaspoon sugar
2 tablespoons black bean garlic sauce
1 teaspoon grated ginger
peanut oil
1 head broccoli (about 6 cups cut into florets, stems skin removed and sliced)
1 red pepper, sliced
1 small red onion, slice
6 ounces mixed mushrooms, sliced (like button and shiitake)
3 garlic cloves, minced

Steps:

  • Mix slurry and set aside.
  • Mix sauce ingredients and set aside.
  • Pour oil into a large wok or fry pan. Stir fry the veggies for 3 minutes.
  • Add sauce mixture and stir. Cover and reduce heat to low for 3 minutes.
  • Move veggies to the side pour in slurry and stir all till thickened.
  • Serve over rice, noodles or low carb it as is.

BROCCOLI IN GARLIC SAUCE



Broccoli in Garlic Sauce image

Chinese take-out style broccoli in garlic sauce. Delicious and quick and easy to make!

Provided by Eva Agha

Categories     Side Dish

Time 20m

Number Of Ingredients 14

1/2 cup vegetable broth or water
2 tbsp Chinese rice wine or sake
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tbsp sugar
4 cloves garlic, minced
1 tbsp corn starch mixed in 2 tbsp water
1/4 tsp white pepper
optional: chili oil or fresh chiles to taste
1 tsp oil
1 lb broccoli, cut into florets and tender portion of stems chopped
3 scallions, sliced
1/4 cup thai basil or sweet basil

Steps:

  • Mix all the sauce ingredients together and set aside.
  • Heat a wok or large skillet over high heat until lightly smoking. Add the oil and then the scallions. Fry for 1 minute. Add the broccoli and fry for 2-3 minutes, or until the broccoli is a vibrant green color and charring in spots.
  • Add the sauce, and bring to a simmer. Let simmer until the sauce has thickened and the broccoli is as tender as you like. Turn off heat and add the Thai basil. Garnish with scallion greens and serve immediately!

Nutrition Facts : Calories 106 calories, Carbohydrate 16 grams carbohydrates, Fat 3 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, ServingSize 1, Sodium 792 grams sodium, Sugar 5 grams sugar

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