Broccoligarlicgingerstirfry Recipes

GINGER BROCCOLI STIR-FRY

Steps:

• Place the broccoli and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 2 minutes; drain. In a nonstick skillet or wok, stir-fry broccoli in oil for 6-7 minutes. Add the garlic, soy sauce and ginger; stir-fry 1-2 minutes longer or until broccoli is crisp-tender.

BROCCOLI STIR FRY

Steps:

• Cut up your broccoli into florets
• Mince the fresh garlic and ginger
• Add the soy sauce, sesame oil, cornstarch, garlic, ginger, and brown sugar to a mason jar with a lid, and shake to combine
• Add the sauce to the bottom of a large skillet
• Add broccoli florets on top
• Cook over medium high heat, stirring often, for 8 - 10 minutes, until broccoli is cooked to desired texture
• Serve alone or over white rice

BROCCOLI-GARLIC STIR-FRY

Steps:

• In a bowl combine together the soy sauce, green onions, brown sugar, ginger, garlic and red pepper flakes; mix well to combine.
• Heat the sesame oil in a large skillet or wok over medium heat; stir-fry until crisp-tender (about 3-5 minutes).
• Add in the soy sauce mixture until thoroughly heated and coated well.
• Season with black pepper if desired.
• Transfer to a bowl and toss with sesame seeds.

BROCCOLI, GARLIC, GINGER STIR-FRY

Steps:

• Heat vegetable oil in a wok.
• Add garlic and gingerroot.
• Add broccoli. Stir fry to coat with oil.
• Add water and soy sauce.
• Continue to stir fry until broccoli is bright green and tender crisp, 3-4 minutes.
• Serve at once.

GARLIC BROCCOLI STIR FRY

Steps:

• Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
• Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
• Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
• Pour the sauce in the pan and add chickpeas.
• Bring to a boil until the sauce simmers. Fry for a further few minutes.
• Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
• Serve alone or with cooked rice. Enjoy!

SHRIMP AND BROCCOLI IN GINGER GARLIC SAUCE (PALEO, WHOLE30, KETO)

Steps:

• Place the broccoli florets in a large microwave safe bowl with 1 tbsp water. Cover the bowl and microwave on high for 1 minute. Toss the florets and microwave for 1 additional minute. Rinse in cold water and set aside to drain.
• Chop the garlic but do not overly mince or it will get burnt easily in the wok. Chop the green scallion parts for garnish, if using.
• Pat dry the shrimp with clean paper towels. Butterfly with a small paring knife. Make a slice on the top (the back) of a shrimp down the middle, cutting almost but not all the way through to expose the vein. The butterfly step is optional but will help the shrimp cook evenly and more beautiful looking in presentation.
• Combine the ingredients in the ginger garlic sauce from coconut aminos to arrowroot starch. Stir-well.
• Preheat a large skillet or wok over medium heat until it's too hot to place your palm near the surface, about 2-3 minutes away. Add 1.5 tbsp oil. Quickly place the shrimp one-by-one to the skillet and fry them in a single layer (try not to overlap them) over medium-high heat about 2-3 minutes first side. Do not flip or move around the shrimp. Then quickly flip them with a tong or chopsticks to fry the second side for about 1-2 minutes. Scoop them out along with pan juice and scrape off any brown bits into a bowl and set aside to keep warm.
• Use the same skillet/work, add the rest of oil. Fry garlic with a pinch of salt over medium heat, about 5 seconds. Toss and scoop often so as not to burn the garlic. Add broccoli and season with 2 pinches of salt. Stir-fry and toss for 30 seconds over medium-high heat.
• Stir the sauce one more time. Add the shrimp and sauce back to the wok, scoop and toss for another 30 seconds.
• Off heat, garnish with green scallions, if using, and drizzle with more toasted sesame oil if desired. Serve warm or in room temperature.