Kung Pao Broccoli Recipes

Steps:

• 1. Preheat oven 400 degrees. Mix the olive oil, sesame oil and salt together. Mix in the broccoli and coat well. Lay broccoli out in a single layer on a baking sheet and roast for 20 minutes.
• 2. Meanwhile mix the sauce ingredients together in a saucepan. Pour over the roasted broccoli and garnish with green onion and peanuts

Steps:

• Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
• Toss chicken with 1 tblsp cornstarch to coat.
• Heat 2 tblsps oil in wok over high heat.
• Add chilies and cook until blackened, about 2 minutes.
• Add chicken and cook until browned, stirring frequently, 1-2 minutes.
• Remove chicken using slotted spoon.
• Set aside.
• Add remaining 2 tblsps oil to wok.
• Add green onions, garlic and ginger and stir-fry 1 minute.
• Add broccoli and stir-fry 2 minutes.
• Stir sauce and add to wok.
• Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
• Mix in chicken and peanuts and heat.
• Serve with rice.

Steps:

• Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
• Divide broccoli between serving plates and garnish with peanuts and green onions.

Steps:

• In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
• Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
• Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
• Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
• Top with green onions and peanuts. Serve with hot rice.