Almond Broccoli Stir Fry Recipes

Steps:

• In a nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir-fry for 1 minute. Stir in the soy sauce, sugar and ginger; cook for 1-2 minutes or until sugar is dissolved. Sprinkle with lemon juice and almonds.

Steps:

• Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
• In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.

Steps:

• Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
• Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
• Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
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Steps:

• Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt microwave safe dish.
• Sauce: In a small bowl, mix half the stock with soy sauce, sugar and pepper. In a separate bowl, combine remaining stock and cornstarch. Set aside. (I use 1 cube chicken bouillon with 1/2 cup water).
• Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and water chestnuts into 1/4 inch cubes. Keep chicken separate. String and trim peas. Combine diced vegetables, snow peas, bamboo shoots and celery. I often vary my ingredients. I use as alternatives or additions, kale, sun chokes, jicama, or any other ingredient you like.
• Heat wok over high heat til drop of water sizzles into steam. Add oil, ( only use about 1 tbsp) heat and add almonds; stir fry for about 2 min or till just golden. With slotted spoon, remove almonds, set aside.
• Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove ginger and garlic and discard. Add chicken. Stir fry for 2 minutes. Add all vegetables and toss to coat with oil. Stir fry for 30 seconds. Add soy sauce mix. Cover and steam for 2 minutes or till vegetables are tender but crisp and chicken cooked through. Stir cornstarch mix and pour into wok. Stir fry uncovered for 30 seconds or till ingredients are glazed. Transfer to heated platter and serve topped with almonds. Serve over rice.

Steps:

• In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside., In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.,

Steps:

• Combine first 6 ingredients in a small bowl, stirring with a whisk.
• Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds.
• Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
• Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
• Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.