Africanstylebroccoli Recipes

Steps:

• Steam first 3 ingredients, covered, 2 minutes. Rinse broccoli mixture under cold water;
• drain well.
• Combine oil, salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly browned, stirring constantly.
• Combine spice mixture, sour cream, vinegar, and honey in a bowl; whisk well. Add to broccoli mixture; toss well to coat. Stir in green onions just before serving, and sprinkle with nuts.

Steps:

• Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil.
• In a large bowl, combine the broccoli, oil, garlic, lemon zest, salt and pepper and toss to coat. Transfer to the prepared sheet tray. Roast until the florets start to brown a little, 30 to 40 minutes.

Steps:

• In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
• Place broccoli in a 13X9 pan greased with cooking spray.
• Pour liquid mixture over broccoli.
• Cover with aluminum foil and cook for 20 minutes at 400 degrees.

Steps:

• Heat the oil in a skillet over medium-low heat. Add the oil, broccoli and garlic. Cook until the broccoli is tender crisp and beginning to brown (about 4 minutes), stirring occasionally. Stir in the pine nuts. Season to taste with salt and pepper. Serve hot.

Steps:

• Steam broccoli for about 5 minutes. It should still be quite firm.
• Heat oil in a frying pan, add mustard seeds. Stir while they pop. When the popping has slowed turn down heat and add onion. Saute until tender.
• Add remaining ingredients. Bring to a boil and add broccoli. Simmer until broccoli is tender. (about 5 minutes).

Steps:

• Remove and discard broccoli leaves and tough ends of stalks. Wash broccoli thoroughly, and cut off flowerets; set aside. Cut stalks into 1/2-inch pieces; set aside.
• In a small bowl, combine cornstarch, sugar, and salt. Add chicken broth and soy sauce, stirring until smooth; set aside.
• In a wok or large skillet, sautè garlic in hot oil over medium-high heat until lightly browned.
• Add broccoli flowerets and stems; cook for 2 minutes, stirring constantly. Cover and cook an additional 2 minutes.
• Add broth mixture; cook, stirring constantly, 2 minutes or until sauce thickens.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
• Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.