Oriental Broccoli Recipes

Steps:

• Cook frozen broccoli according to directions on package or boil fresh for 8-10 minutes in small amount of water.
• Add water chestnuts to the broccoli so that it gets hot.
• Transfer to a serving bowl.
• In pan used for cooking broccoli, melt margarine and add soy sauce.
• Pour over broccoli, tossing to coat.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
• Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

Steps:

• Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
• Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
• In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
• Toss before serving.

Steps:

• slice cube steaks into strips sautee steak with garlic for about 7 minutes or until steak is browned on both sides.
• Add ginger, sesame oil and soy sauce, cook several more minutes until steak is well cooked and tender.
• add broccoli, cook until broccoli is done-- around 5-8 min for frozen broccoli.
• add flour to thicken sauce, cook until sauce coats the back of a spoon.
• If the gravy is too salty simply add water to dilute it.

Steps:

• Heat oil in a large wok or high-sided skillet over med-high heat.
• Add broccoli and stir-fry for 2 minutes.
• Add soy sauce, garlic, and lemon juice. Continue to stir-fry until broccoli is crisp-tender, about 5 minutes.
• Serve hot.

Steps:

• Heat oven to 450 degrees. Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper flakes. Toss with garlic cloves and oil. Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned. Discard garlic cloves. While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.
• Make the vinaigrette: In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha. Whisk until emulsified.
• Add cooked broccoli to the large bowl with the herbs and toss. Add vinaigrette, to taste, and toss. Serve warm or at room temperature.

Steps:

• Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly, and cut off flowerets; set aside. Cut stalks into 1/2-inch pieces; set aside.
• In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
• In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned.
• Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly. Cover and cook an additional 2 minutes.
• Add broth mixture; cook, stirring constantly, 2 minutes or until sauce thickens.