Qiang Chao Xi Lan Hua Spicy Stir Fried Broccoli Recipes

SPICY STIR-FRIED BROCCOLI

Spicy Stir-Fried Broccoli image

This spicy broccoli recipe is simple to make, can be adjusted for a gluten-free diet, and is a nice change to steamed or roasted broccoli!

Provided by Pam Fullenweider, MS, RD

Number Of Ingredients 10

Ingredients

1 bunch of broccoli (cut into florets)
3 cloves garlic (minced)
2 tablespoons rice wine vinegar
2 tablespoons water
1½ Tablespoons low sodium soy sauce or tamari
1 teaspoon sugar
1½ teaspoons avocado oil
1½ teaspoons sesame oil
1 teaspoon crushed red pepper flakes
¼ cup pine nuts (toasted)

Steps:

Cut the broccoli into florets and set aside.
Mix the rice wine vinegar and the water together in a small bowl and set aside.
Mix the soy sauce and sugar and stir until the sugar is dissolved. Set aside.
Heat a large nonstick skillet over medium-high heat and add the oils. Add the garlic and crushed red pepper flakes and and stir-fry until fragrant about 15 seconds.
Turn the heat to high and add the broccoli. Stir-fry. Add the rice wine vinegar and water mixture and combine. Cover and cook for about 2 minutes.
Add the soy sauce mixture and toss. Add the pine nuts and stir-fry for a few seconds to combine the ingredients.
Enjoy!

QIANG CHAO XI LAN HUA (SPICY STIR-FRIED BROCCOLI)

Qiang Chao Xi Lan Hua (Spicy Stir-Fried Broccoli) image

Taken from Ji Pin Su Shi (Best Vegetable Dishes), a 30-cent, 5-in-square, paperback cookbook from Wal-Mart in China. Simple, home-style Chinese fare. Chinese cooks are expected to determine the proportions of condiments and seasonings. Everything is "ge shi liang"--to taste. I've suggested amounts, but if they don't seem right, just trust your own tastebuds.

Provided by Kate S.

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

200 g broccoli
4 dried red chilies (to taste)
4 tablespoons vegetable oil (to taste)
1/2 teaspoon szechuan peppercorns (to taste)
1/4 teaspoon salt (to taste)
1/4 teaspoon msg (to taste)

Steps:

Wash broccoli, chop into florets, blanch in boiling water, and drain.
Chop dried chilies into 1/2-cm segments.
Heat empty wok over highest heat. Add oil and swirl to heat through. Add chilies and peppercorns and toss briefly until fragrant but not burned. Add broccoli and stir briefly. Add salt and MSG, toss, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishess--one per person.

Nutrition Facts : Calories 155.2, Fat 14, SaturatedFat 1.8, Sodium 165.9, Carbohydrate 7.3, Fiber 2, Sugar 3.2, Protein 2.2

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