Quick Asian Broccoli Stir Fry Recipes

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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

CHINESE BROCCOLI RECIPE



Chinese Broccoli Recipe image

Stir-fry of blanched Chinese broccoli is a traditional home-cooked dish for the Chinese. It is also widely served in the restaurants. This recipe shows you step-by-step how to prepare it.

Provided by KP Kwan

Categories     Main

Time 20m

Number Of Ingredients 11

250 g Chinese broccoli, weight after trim
3 tbsp oyster sauce
4 clove garlic
5 slices ginger
3 tsp light soy sauce
1 tsp sugar
2 tbsp vegetable oil
1 tsp sesame oil
1 tbsp of water
2 tsp salt
1/2 tsp baking soda

Steps:

  • Wash the Chinese broccoli. Cut off part of the stem that is tough.
  • Peel of the tough fiber n the surface of the stalk with a knife or vegetable peeler.
  • Boil about 1 liter of water in a stockpot or the wok.
  • Add 1 tablespoon of vegetable oil, 2 teaspoons of salt and a half teaspoon of baking soda.
  • Blanch the broccoli for five minute until the stalks are tender. Drained.
  • Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the garlic bulb and ginger slices until aromatic.
  • Add the oyster sauce, light soy sauce, sugar, and water. Stir until the sugar dissolves.
  • Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the chopped garlic until golden brown. Remove the garlic and add the ginger slices to continue sautéing for a minute.
  • Add the vegetables and stir fry for half a minute.
  • Add 2 tablespoons of water and cover with a lid. Let it cook for 5 minutes.
  • Remove the lid and continue to stir-fry until the water is dried out.
  • Combine the oyster sauce, light soy sauce, sugar, sesame oil, and water. Heat up in a small pot until the sugar dissolves.
  • Place the vegetables on a serving plate, cut the Chinese broccoli lengthwise into two.
  • Drizzle the sauce onto the vegetable.
  • Garnish with fried garlic and serve.

Nutrition Facts : Calories 203 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 3932 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

SIMPLE BROCCOLI STIR-FRY



Simple Broccoli Stir-fry image

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

1 large bunch broccoli (about1 1/2 pounds)
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
2 tablespoons plus 1 teaspoon vegetable or peanut oil
1 scallion, chopped
2 to 3 cloves garlic, chopped (about 2 teaspoons)
1-inch piece ginger, peeled and chopped (about 2 teaspoons)
Pinch to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon toasted sesame oil
Cooked white or brown rice, for serving

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.

QUICK CHICKEN & BROCCOLI STIR-FRY



Quick Chicken & Broccoli Stir-Fry image

This Asian chicken and broccoli stir-fry is a household best bet. The spicy sauce works with chicken, seafood, pork or beef. Add whatever veggies you have on hand. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine)
2 tablespoons chili garlic sauce
1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
2 teaspoons fish sauce or additional soy sauce
1/2 cup reduced-sodium chicken broth, divided
2 cups instant brown rice
2 teaspoons sesame oil
4 cups fresh broccoli florets
2 cups cubed cooked chicken
2 green onions, sliced

Steps:

  • In a small bowl, mix the first six ingredients and 1/4 cup chicken broth until smooth. Cook rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add broccoli; stir-fry 2 minutes. Add remaining broth; cook 1-2 minutes or until broccoli is crisp-tender. Stir sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Stir in chicken and green onions; heat through. Serve with rice.

Nutrition Facts : Calories 387 calories, Fat 9g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 765mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

BROCCOLI STIR FRY



Broccoli Stir Fry image

Quick and easy broccoli stir fry cooked in a delicious brown sugar garlic stir fry sauce. Fresh ginger adds the perfect oriental flavor. Ready from start to finish in just 20 minutes!

Provided by Joy Shull

Categories     Dinner

Time 20m

Number Of Ingredients 7

2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon cornstarch
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
5 cups cut up fresh broccoli florets

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

Nutrition Facts : Calories 153 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 520 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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

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