Stir Fried Chinese Broccoli And Bacon Recipes

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STIR-FRIED BROCCOLI



Stir-Fried Broccoli image

-Sara Farley, Brielle, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 teaspoons cornstarch
1 teaspoon sugar
1/3 cup chicken broth
2 tablespoons reduced-sodium soy sauce
2 cups fresh broccoli florets
1 garlic clove, minced
2 tablespoons vegetable oil

Steps:

  • In a small bowl, whisk the cornstarch, sugar, broth and soy sauce until smooth; set aside. In a small skillet, stir-fry the broccoli and garlic in oil for 2 minutes. Stir broth mixture and add to broccoli mixture. Bring to a boil; cook and stir for 1-2 minutes or until broccoli is tender and sauce is thickened.

Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 779mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

STIR-FRIED CHINESE BROCCOLI AND BACON



Stir-Fried Chinese Broccoli and Bacon image

Provided by Food Network

Number Of Ingredients 7

10 stalks Chinese broccoli (gai lan), about 12 ounces
3 ounces Chinese Bacon (lop yok), store bought or homemade
1 teaspoon thin soy sauce
1 teaspoon Shao Hsing rice cooking wine
1/2 teaspoon sugar
2 teaspoons vegetable oil
2 garlic cloves, smashed and peeled

Steps:

  • Wash the Chinese broccoli in several changes of cold water and drain thoroughly in a colander until dry to the touch. Trim 1/4-inch from the bottom of each stalk. Stalks that are more than 1/2-inch in diameter should be peeled with a paring knife, then halved lengthwise. Cut the broccoli stalks and leaves into 2 1/2-inch long pieces, keeping the stalk ends separate from the leaves and buds. Remove and discard the hard rind and thick layer of fat attached to the rind from the Chinese bacon. Cut into very thin slices crosswise. In a small bowl, combine the soy sauce, rice wine, and sugar; set aside. Heat a 14-inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the vegetable oil and garlic, and stir-fry 15 seconds. Add the Chinese bacon and stir-fry 30 seconds. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes, or until stalks are bright green. Add the leaves and continue stir-frying 1 minute, or until the leaves are just limp. Swirl in the soy sauce mixture and continue stir-frying 2 to 3 minutes, or until the vegetables are just tender but still bright green. Serve immediately.

CHINESE BROCCOLI MUSHROOM STIR-FRY



Chinese Broccoli Mushroom Stir-Fry image

This is a delicious dish. It makes a wonderful sauce and is great served over rice. It can be easily made for a gluten-free diet.

Provided by Kana6615

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

2/3 cup chicken stock
4 teaspoons soy sauce (if you use gluten-free, this dish is gluten-free)
3 teaspoons sherry wine
1 teaspoon sugar
5 teaspoons cornstarch
1 pinch pepper
2 teaspoons salt
3/4 lb mushroom, caps only
3/4 lb broccoli floret
2 tablespoons peanut oil
2 garlic cloves, halved &skinned
2 tablespoons gingerroot, minced
2 teaspoons garlic, minced
1/4 teaspoon salt

Steps:

  • Mix sauce ingredients and reserve.
  • (Note: You can blanch the vegetables with one slice of ginger before stir-frying. I did not.).
  • Heat wok over high heat, add peanut oil and heat. Add whole garlic to oil and turn over when brown, removing when both sides are brown and oil has been infused with flavor.
  • Add minced ginger, garlic, and salt, stirring briefly. As garlic turns light brown, add mushroom caps and broccoli, stir frying for up to two minutes.
  • Create space in center of wok for sauce, stir sauce to make sure cornstarch hasn't clumped, and pour inches
  • Mix ingredients as sauce thickens, remove from heat, put in serving dish and enjoy with rice.

BACON AND MUSHROOM STIR-FRY



Bacon and Mushroom Stir-Fry image

Make and share this Bacon and Mushroom Stir-Fry recipe from Food.com.

Provided by Dancer

Categories     Pork

Yield 1 serving(s)

Number Of Ingredients 17

1/2 lb lean bacon, cut across slices for narrow strips
1 large onion, at least 1 cup, chopped
1 stalk celery, sliced diagonally
1/2 green pepper, julienne strips
1 small carrot, slender, sliced thinly diagonally
1/2 lb mushroom
1/2 head of cabbage, shredded, about 2 cups
1/2-1 cup bean sprouts
1/2 cup cauliflower
1/2 cup broccoli, stalks peeled and thinly sliced
3 tablespoons water
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon pepper, coarsely ground
1/2 teaspoon sugar

Steps:

  • Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better.
  • Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved.
  • Pour over vegetables and bacon; cook and stir only until sauce thickens.
  • Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.

Nutrition Facts : Calories 1411.7, Fat 104.4, SaturatedFat 34.5, Cholesterol 154.2, Sodium 4105.9, Carbohydrate 79.4, Fiber 23.4, Sugar 36.7, Protein 50.5

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