MAKE STIR-FRIED CHINESE BROCCOLI AT HOME
Steps:
- Thoroughly rinse your greens well to remove any grit and let drain in a colander while you prepare the stir-fry sauce.
- In a cup, mix together the sherry, stock, oyster sauce (or stir-fry sauce), and brown sugar. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add 2 to 3 tablespoons oil and swirl around, then add the garlic and chile (if using). Stir-fry 30 seconds to 1 minutes (avoid over-browning the garlic―you want it still white in color, or it will taste bitter).
- Add the Chinese broccoli plus 2 to 3 tablespoons of the stir-fry sauce, you've made. Stir-fry until the wok becomes dry, then add 2 to 3 tablespoons more stir-fry sauce. Cook in this way 4 to 5 minutes.
- Add all the remaining stir-fry sauce and reduce heat to medium-low, so that the dish is gently simmering. Simmer until you're happy with the cooked texture of the broccoli. Tip: the stems should still taste crunchy (not too soft or soggy). If you'd like a thicker sauce, add the cornstarch dissolved in water mixture, and simmer 30 seconds to 1 minute.
- Remove from heat and taste-test. Add a little more sugar if too bitter (broccoli rabe is more bitter than Chinese broccoli), or a little more oyster sauce (or veg. stir-fry sauce) if not salty or flavorful enough. If too salty, add a bit of lime or lemon juice.
- To serve, tilt your vegetables out of the wok into a shallow serving bowl and pour any remaining sauce from the wok over top (including the garlic bits). Serve with rice and enjoy!
Nutrition Facts : Calories 133 kcal, Carbohydrate 8 g, Cholesterol 1 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 156 mg, Sugar 3 g, Fat 11 g, ServingSize 2-4 bowls (2-4 servings), UnsaturatedFat 0 g
BROCCOLI AND CARROT STIR FRY
A simple and healthy side dish that will go well with any meal. It's also quick and easy to make! Broccoli, carrots, and seasonings are stir-fried to perfection.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 26m
Yield 5
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
- Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
- Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
- Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 8.4 g, Cholesterol 0.1 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 147.3 mg, Sugar 2.4 g
CHINESE PORK FRIED RICE
Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.
Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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