Snow Capped Broccoli Recipes

BROCCOLI AND SNOW PEA STIR-FRY

Steps:

• Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.

SNOW CAPPED BROCCOLI

Steps:

• Cook frozen broccoli spears according to package directions; drain well. Beat egg whites and salt with a rotary beater till stiff peaks form. Gently fold in mayonnaise or salad dressing; set aside.
• Arrange cooked broccoli spears with stem ends toward center of an pie plate or oven proof platter. Drizzle with melted butter.
• Spoon the mayonnaise mixture onto the center of the platter over the broccoli stems; sprinkle with grated Parmesan cheese. Bake in a 350 oven for 12-15 minutes or until topping is golden.

SNOW-CAPPED BROCCOLI SPEARS

Steps:

• Preheat oven to 350°. Cook broccoli according to package directions and drain well. Arrange stem ends toward center of an oven-proof platter or 9-inch pie plate. Brush with butter. In a small bowl, beat egg whites and salt until stiff peaks form. Gently fold in mayonnaise. Spoon mixture in center of broccoli and sprinkle with Parmesan cheese. Bake at 350° for 12-15 minutes.

STEAMED BROCCOLI AND SNOW PEAS

Steps:

• Make brown sauce: In a large bowl, whisk together oyster sauce, vinegar, and sesame oil until combined; season with salt.
• In a large pot fitted with a steamer basket, bring 1 inch of water to a boil over medium-high heat. Add broccoli to basket in a single layer. Cover; steam until crisp-tender, about 2 minutes.
• Scatter snow peas on top of broccoli in an even layer; cover, and continue steaming until snow peas are bright green, about 1 minute more. Add broccoli and snow peas to bowl with sauce; toss to coat. Serve immediately.