Baby Broccoli With Orange Sauce Recipes

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.

Steps:

• In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
• Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.

Steps:

• Cook broccoli according to package directions. Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain broccoli; drizzle with sauce.

Steps:

• Steam 2 bunches baby broccoli until bright green and tender, 5 minutes. Drizzle with 1 teaspoon sesame oil. Whisk 2 tablespoons oyster sauce with a splash of water and lemon juice and serve with the broccoli for dipping.

Steps:

• Place an inch of water in the bottom of a steamer pot and bring to a boil.
• Place the brocolli in the steamer basket and place over the boiling water; cover and steam until crisp tender, approximately 6 to 8 minutes.
• In a small saucepan, combine the remaining ingredients except the orange slices.
• Bring to a boil, reduce heat, cover and simmer for 1 to 2 minutes or until thickened.
• Drain the broccoli and place in a serving dish, pour sauce over, toss to coat and garnish with orange slices if desired.

Steps:

• Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.
• Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.
• Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.

Steps:

• Cut the broccoli crown into florets. (if using pre-cut or frozen florets, skip this step.).
• Combine the olive oil, orange juice, and marmalade in a small saucepan.
• Cook over medium heat until mixture starts to bubble slightly.
• Pour the orange sauce over the broccoli and top with chopped walnuts.

Steps:

• In a large skillet, heat oil over medium. Add broccoli, garlic, and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.
• Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.