CHICKEN BROCCOLI STIR FRY (EXTRA SAUCE!)
Recipe video above. This is just about the minimum ingredients you can use to make a great stir fry that still really stacks up to real Chinese take out! Extra saucy is how I like this - because broccoli florets have a tendency to hold lots of sauce but I still want some to soak my rice.Shortcut using Charlie - see Note 5 (the sauce in this recipe is basically Charlie!).
Provided by Nagi
Categories Mains Stir Fries
Number Of Ingredients 12
Steps:
- Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
- Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
- Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
- Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
- Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
- Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
- Serve over rice!
Nutrition Facts : Calories 239 kcal, Carbohydrate 11 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 1045 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
RESTAURANT STYLE CHINESE BROCCOLI WITH OYSTER SAUCE
Recipe video above. Real Restaurant Style Chinese Broccoli with Oyster Sauce, a classic at Yum Cha (Dim Sum). This sauce is the real deal, and it requires more than just oyster sauce to make it restaurant style! This sauce goes fabulously with any Chinese greens, like bok choy and pak choy.
Provided by Nagi | RecipeTin Eats
Categories Side Vegetables
Time 8m
Number Of Ingredients 11
Steps:
- Trim ends off Chinese Broccoli. If any stems are super thick, cut them in half (you want all stems approximately the same width).
- Steam Chinese Broccoli using whatever method you want - I microwave in a steamer on high for 4 minutes. The stem should be just cooked - not super soft and floppy.
- Stack the Chinese broccoli together and cut into 4"/10cm lengths, then stack neatly on top of each other.
Nutrition Facts : ServingSize 208 g, Calories 91 kcal, Carbohydrate 8.7 g, Protein 4.5 g, Fat 4.5 g, SaturatedFat 0.8 g, Sodium 439 mg, Sugar 1.1 g
STIR-FRIED BROCCOLI IN OYSTER SAUCE
When I was growing up in Brooklyn, many of my friends had working parents who would leave them money to buy Chinese takeout for dinner. I would crave their chicken wings, plantains and chicken with broccoli, but my mother was less than happy with my junky leanings. So she decided to make better Chinese takeout food at home, which is how this simple broccoli dish came about. It's been a hit ever since. I never order chicken with broccoli at my local takeout anymore. (Chicken wings are a different story.) -Vivian Chan, Recipe Tester
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander.
- Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat.
STIR-FRIED BROCCOLI WITH CASHEWS
Steps:
- Cut off the florets of 1 bunch broccoli; peel and thinly slice the stems. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add 4 smashed garlic cloves and 4 thin slices ginger and stir-fry until just golden, 1 minute. Add the broccoli, 1/4 teaspoon kosher salt and 1/2 cup water. Stir-fry until crisp-tender, 4 minutes. Stir in 2 tablespoons oyster sauce, a splash of white vinegar and some cashews.
BROCCOLI WITH OYSTER SAUCE
You can find sweet and savory oyster sauce in Asian markets.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
- In a large skillet, heat vegetable oil over medium-high. Addgarlic and broccoli. Cook, tossing occasionally,until broccoli is bright green, about 3minutes. Add 1/2 cup water, cover, andcook until broccoli is tender but stillhas some bite, about 2 1/2 minutes. Addoyster sauce mixture; cook until thickened,about 1 minute.
Nutrition Facts : Calories 97 g, Fat 4 g, Fiber 4 g, Protein 5 g
BROCCOLI WITH GARLIC BUTTER AND CASHEWS
A new recipe a neighbor gave us. What a hit with my family. Just the right mixture of garlic and cashews with our favorite side dish, broccoli. And, so very easy to make!! If in a pinch, you could probably use frozen broccoli too, but I haven't tried.
Provided by SALSIEPIE
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
- While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 13.2 g, Cholesterol 27.1 mg, Fat 14.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 7.2 g, Sodium 610.6 mg, Sugar 4.7 g
GINGERY BROCCOLI-FRY WITH CASHEWS
Try our gingery broccoli-fry for a healthy veggie dinner. It's a bit like fried rice but with antioxidant-rich broccoli instead
Provided by Sara Buenfeld
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.
- Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside. Heat the oil in a pan over a high heat and add the ginger, onion, pepper, carrot, garlic and chilli. Stir-fry for 2-3 mins until starting to brown, then put a lid on and cook for another 2 mins.
- Add the broccoli and 3 tbsp water and stir-fry for 3 mins until all the veg is tender. Pour in the tamari, lime juice and zest and coriander, stir well, then pour in the eggs and stir-fry very briefly to just set. Serve with the cashews, extra coriander and extra sliced chilli scattered over, if you like.
Nutrition Facts : Calories 388 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium
STIR-FRIED BEEF WITH CASHEWS AND BROCCOLI
A Thai-inspired stir-fry, quick to make and great served with either noodles or rice
Provided by Good Food team
Categories Dinner, Main course, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Mix the soy sauce, sherry, sugar and 2 tbsp water in a small bowl. Heat the oil in a large frying pan or wok, add the onion and beef, then stir-fry quickly until the beef is lightly browned. Tip out onto a plate.
- Add the broccoli and cashews to the pan, stir-fry for 1 min, then add the soy mixture. Bring to the boil, then cover and simmer for 5 mins until the broccoli is just tender.
- Tip the beef and onion back into the pan and heat through briefly before serving with noodles or rice.
Nutrition Facts : Calories 549 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 2.98 milligram of sodium
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