Chinese Style Broccoli Zucchini Stir Fry Recipes

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

Steps:

• Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
• Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
• In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

CHINESE STYLE BROCCOLI & ZUCCHINI STIR-FRY

Steps:

• 1. Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and zucchini and stir-fry for 2 minutes.
• 2. Add soy sauce, garlic, and lemon juice.
• 3. Continue to stir fry until broccoli is crisp and zucchini is tender about 5 - 10 minutes. Serve hot.

ZUCCHINI AND SHRIMP STIR-FRY

Steps:

• Mix all the ingredients in the Brown Sauce, stir well and set aside.
• Heat up your pan/skillet/wok and add the oil. When the oil is heated, add the ginger and stir-fry until aromatic, follow by the shrimp. Stir-fry the shrimp until the surface turns opaque, then add in the zucchini, carrots, and mushrooms.
• Toss and stir-fry for about 30 seconds.
• Add the Brown Sauce (stir right before using), stir to combine well with the ingredients. Once the sauce thickens, dish out and serve immediately with steamed rice.

ZUCCHINI STIR FRY

Steps:

• In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
• Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
• In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
• Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
• Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

STIR-FRIED ZUCCHINI WITH HOISIN SAUCE

Steps:

• Quarter zucchini lengthwise.
• Slice off the soft seed core; it's ok if some seeds remain.
• Arrange the zucchini, cut side up, on paper towels.
• Sprinkle with salt, set aside for 10 mins.
• Blot the zucchini quarters dry with paper towels.
• Cut quarters into 2 inch lengths.
• Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
• Heat a wok or large skillet over med-high heat for 1 min.
• Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
• Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
• Add garlic and chilli flakes, saute for about 15 sec.
• Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
• Remove from wok, sprinkle with toasted sesame seeds and serve immediately.

CHICKEN ZUCCHINI STIR FRY

Steps:

• In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
• Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
• Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

MAKE STIR-FRIED CHINESE BROCCOLI AT HOME

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!