Sliced Fish With Chinese Broccoli On White Rice Recipes

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BROCCOLI AND RICE STIR FRY



Broccoli and Rice Stir Fry image

A quick and tasty side dish, or can be served as a meal. You can modify this recipe to include any veggies you choose.

Provided by HERCATE

Categories     Side Dish     Vegetables     Broccoli

Time 30m

Yield 8

Number Of Ingredients 8

1 ½ cups uncooked long-grain rice
1 tablespoon vegetable oil
1 (16 ounce) package frozen broccoli florets, thawed
3 green onions, diced
2 eggs, beaten
2 tablespoons soy sauce
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
  • Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

Nutrition Facts : Calories 187 calories, Carbohydrate 32.9 g, Cholesterol 46.5 mg, Fat 3.4 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 0.8 g, Sodium 403.9 mg, Sugar 1.1 g

SLICED FISH WITH CHINESE BROCCOLI ON WHITE RICE



Sliced Fish With Chinese Broccoli on White Rice image

One of my favorite Chinese dishes at a restaurant in New York City's Chinatown, is their Sliced Fish and Chinese Broccoli over rice. You can also order this dish with American broccoli, tofu or string beans. It is not a very expensive fish dish and has tasty soy sauce flavor...and just right for one person. In this simple-to-make recipe I have added some ginger and serving for two people. Here is "my take" on this wholesome fish dish.

Provided by SkipperSy

Categories     White Rice

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

3/4 lb cod (or another similar boneless fish)
1 1/2 cups of chinese broccoli (substitute American broccoli)
5 tablespoons peanut oil
6 tablespoons cornstarch
1/2 cup stock (extra as needed)
2 tablespoons grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
1/8 teaspoon salt
1 egg, beaten
1 tablespoon rice wine
1 cup cooked white rice
salt and white pepper

Steps:

  • PREPARATION.
  • Remove any fish bones and cut the fish up into bite size pieces, set aside.
  • Beat one egg yolk in a bowl, set aside.
  • Place about 4 or more tablespoons of cornstarch on a big flat plate and spread out, set aside.
  • Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces, set a side. (Or substitute American broccoli, tofu, string beans, other greens).
  • Grate 2 tablespoons ginger, set aside.
  • In a bowl add the stock, ginger, 1 tablespoon soy sauce, sesame oil, salt & white pepper to taste, 1 ½ tablespoons cornstarch (or more as needed to thicken), set aside.
  • COOKING DIRECTIONS.
  • Bring a small pot of water to a boil, add 1/8 teaspoon salt and then add the cut up broccoli and par-boil for about 1 minutes, drain and set aside.
  • In a wok (or Teflon pan) add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for about two minutes, remove and set aside.
  • In a wok (or Teflon pan) add about 4 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking).
  • Deep a fish piece in the egg and then into the cornstarch (coat both sides) then add to the wok. Do this quickly for the remaining fish pieces, separating the pieces as needed (but do not turn).
  • When you see that the pieces are cooked for about 2 minutes on one side, then turn all and cook another 1 minute. Next drain and into a plate. However, retain 2 tablespoons of oil and discard the rest.
  • Return to the wok 2 tablespoons of the oil from the fish. When the oil is hot, add the par-boiled broccoli, rice wine, ½ tablespoon soy sauce and stir-fry for about 1 minute.
  • Next add the bowl of stock and stir to thicken (add more cornstarch as needed).
  • Then add back the fish pieces "ON TOP" (do not incorporate) and cook for 1 minute to heat up and then one quick stir. On a serving plate add some hot white rice and on top (or on the side) add the fish pieces.
  • Enjoy.

Nutrition Facts : Calories 763.8, Fat 40.4, SaturatedFat 7.2, Cholesterol 178.8, Sodium 801.4, Carbohydrate 57.9, Fiber 3, Sugar 1.7, Protein 39.1

CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)



Chicken Broccoli Stir Fry (extra sauce!) image

Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).

Provided by Nagi

Categories     Mains     Stir Fries

Number Of Ingredients 12

2 tbsp cornflour/cornstarch
3 tbsp soy sauce (, all purpose or light (Note 1))
1 1/2 tbsp Chinese cooking wine or Mirin ((Note 2))
3 tbsp oyster sauce ((Note 3))
2 tsp sesame oil
Dash of white pepper ((sub black))
2 tbsp oil (, peanut, vegetable or canola)
1/2 onion (, sliced)
2 garlic cloves (, finely minced)
500g/1 lb chicken thighs or breast, thinly sliced ((optional tenderise, Note 4))
400g/ 14 oz broccoli florets (, broken/cut into small bite size pieces (2 medium heads, ~5 cups))
1 1/4 cups water

Steps:

  • Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
  • Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
  • Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
  • Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
  • Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
  • Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
  • Serve over rice!

Nutrition Facts : Calories 239 kcal, Carbohydrate 11 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 1045 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SLICED BEEF WITH BLACK BEANS & CHINESE BROCCOLI ON RICE



Sliced Beef With Black Beans & Chinese Broccoli on Rice image

In New York City's Chinatown restaurants, you can order dishes of fish, meat or other foods on/over white rice and a meal for one person. However, this recipe will serve two or more... This sliced beef with black beans, Chinese broccoli and with white rice is "My take" on this easy-to-make and tasty beef dish.

Provided by SkipperSy

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

3/4 lb flank steak (or London Broil)
1 1/2 cups of chinese broccoli (Substitute American broccoli)
5 -6 tablespoons peanut oil
2 tablespoons chinese preserved black beans (dried salted black beans)
1 tablespoon grated ginger
4 teaspoons cornstarch (or more as needed)
3 tablespoons stock (extra as needed)
4 tablespoons rice wine
1/4 teaspoon sugar
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3 teaspoons sesame oil
1/8 teaspoon salt
2 garlic cloves, crushed
1 cup cooked white rice
salt and white pepper (to taste)

Steps:

  • 1. PREPARATION.
  • 2. Slice the meat at an angle and into thin bite size pieces, then add to a bowl.
  • 3. Add to the meat bowl, 2 tablespoons oil, 1 teaspoon sesame oil, dark soy sauce, 1 tablespoon rice wine, sugar, 2 teaspoons cornstarch, salt & pepper to taste, mix well and let sit for 20 minutes.
  • 4. Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces (if the stems are very thick cut lengthwise), set a side.
  • 5. In a cup add the dried salted black beans, rinse briefly and discard the water, add 2 tablespoons (or more) rice wine to cover, let sit for 20 minutes.
  • 6. Grate the ginger and add to the black bean cup.
  • 7. In a cup add 3 tablespoons stock, 1 tablespoons light soy sauce and 2 teaspoons cornstarch, stir to create a watery mixture, set aside.
  • 8. COOKING DIRECTIONS.
  • 9. Bring a small pot of water to a boil, add 1/8 teaspoon salt (and or a little oil) and then add the cut up broccoli and par-boil for about 1 minute, drain and set aside.
  • 10. In a wok (or Teflon pan) add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for 1 minute, then add 1 tablespoon rice wine and continue to stir-fry for 1 more minute, then remove and set aside.
  • 11. In a wok (or Teflon pan) add about 2 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking).
  • 12. Next add the black beans, garlic and stir for 15-30 seconds, then add the meat and stir-fry for about 3 minutes, (making sure not to overcook the meat).
  • 13. Add back the broccoli and stir-fry briefly, then add the stock & cornstarch mixture and stir to thicken (may need to add a little more stock and cornstarch mixture as needed), then add 1 teaspoon sesame oil and with one quick stir you are almost finished.
  • 14. On a serving plate add some hot white rice and on top (or on the side) add meat and broccoli.
  • 15. Enjoy.
  • 16. NOTES:.
  • 17. You can substitute Chinese green vegetables, string beans, or fried tofu for example.... And again you can also use American broccoli to your liking as well.
  • 18. Increase the amount of meat, vegetables and ingredients if serving more then 2 people.

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