Stir Fry Broccoli With Orange Sauce Recipes

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

ORANGE CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY

Steps:

• In a large nonstick skillet, heat a small amount of cooking oil. Add chicken. Season with salt and pepper and cook until browned, about 5 minutes. Remove from pan and set aside.
• Add carrots and broccoli and cook for 1 minute. Add bell pepper and cook for an additional 1-2 minutes. Remove ingredients from pan and set aside.
• Add orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. Whisk. Simmer until sauce starts to thicken, about 5 minutes.
• Add chicken back into pan.
• Serve over cooked veggies.
• Enjoy!

ORANGE CHICKEN STIR-FRY

Steps:

• Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
• Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
• Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

STIR-FRIED BROCCOLI

Steps:

• In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.

SIMPLE BROCCOLI STIR-FRY

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.
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BROCCOLI WITH ORANGE SAUCE

Steps:

• Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and zest until blended. Bring to a boil; cook and stir for 2 minutes until thickened., Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.

STIR-FRY WITH ORANGE JUICE SAUCE

Steps:

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• Prepare the sauce by mixing together the orange juice, soy sauce, cornstarch, ginger, and garlic paste. Set aside. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onion, carrots, and mushrooms for 1 minute over high heat. Add squash, broccoli, and snow peas and cook for about 2 minutes. Add remaining vegetables and cook until red pepper is tender. Stir sauce and add to skillet. Simmer until sauce has thickened. Serve immediately over rice or noodles and garnish with orange zest and orange slices.

STIR-FRY BROCCOLI WITH ORANGE SAUCE

Steps:

• Add oils to a small skillet on medium-high heat. Add broccoli and water chestnuts; stir-fry 3 minutes. In a small bowl, combine remaining ingredients. Add to broccoli; lower heat and cook until sauce is thickened, 2 minutes.

ORANGE BEEF AND BROCCOLI STIR-FRY

Steps:

• If desired, place the meat in the freezer until partially frozen for easier slicing. Trim fat and thinly slice meat across the grain into bite-size strips(the thinner the better).
• Toss together meat strips, marmalade, hoisin sauce, teriyaki sauce, soy sauce, and garlic.
• Cook broccoli in a medium saucepan until crispy tender. Drain and cool.
• Preheat a wok or large skillet over high heat. Add meat mixture to hot wok. Stir-fry for 4-6 minutes or to desired doneness. Add cooked broccoli and heat through.
• Can be served over steamed rice.
• FREEZE AHEAD: Place all ingredients, except broccoli, in a freezer bag and freeze up to 2 months. I usually separate it into 2 bags to make 2 meals since it serves 8.

ORANGE BEEF WITH BROCCOLI STIR-FRY

Steps:

• Make orange sauce by whisking together orange juice, soy sauce, cornstarch, orange zest, oyster sauce and sesame oil in a medium bowl; set aside.
• Prepare rice and keep warm.
• Bring 2/3 cup water to a boil in a wok or large frying pan; add broccoli. Stir to steam cook broccoli until water evaporates. Transfer broccoli to a clean bowl; wipe pan clean with a paper towel and return to high heat.
• Season steak strips with salt and pepper. Add 1-tablespoon canola oil to the pan. Add steak strips (in two batches) and stir-fry just until it no longer looks raw; remove from pan.
• Add remaining oil to the pan followed by bell pepper, garlic, ginger and green onions; stir-fry 2 minutes. Return the steak strips and broccoli to the wok; cook 30 seconds. Add the sauce mixture; cook and stir until sauce thickens. Serve immediately with prepared rice.