Chinese Broccoli Recipes

Steps:

• In a bowl combine soy sauce, vinegar & sugar, then set aside.
• In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
• To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
• Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.

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.

Steps:

• Heat oil in a large wok or high-sided skillet over med-high heat.
• Add broccoli and stir-fry for 2 minutes.
• Add soy sauce, garlic, and lemon juice. Continue to stir-fry until broccoli is crisp-tender, about 5 minutes.
• Serve hot.

Steps:

• Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
• Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
• Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
• Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.

Steps:

• Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
• Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.

Steps:

• 1. In a pot filled with 2 inches of water, steam the broccoli or Broccolini until the stems are just tender, 4 to 5 minutes. Transfer to a platter.
• 2. Discard the water. Add the butter, soy sauce, five-spice powder, and 2 teaspoons water and place over medium-low heat.
• 3. Stir until the butter has melted.
• 4. Drizzle the mixture over the vegetables, top with the nuts, and serve.

Steps:

• Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.

Steps:

• Slice the steak against the grain into very thin slices.
• Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
• Marinate the meat for 15 minutes.
• While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
• Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
• Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
• Serve hot. This is low in carbohydrates.

Steps:

• Cut broccoli into small flowerets.
• Put oil, water chestnuts, peeled and grated ginger and lemon rind into frying pan, simmer until ginger is sizzling.
• Add broccoli, toss gently in hot oil for 1 minute.
• Add soy sauce, sherry, water and crumbled stock cube.
• Bring to boil, reduce heat, simmer covered for about 5 minutes or until broccoli is just cooked (still slightly crisp).
• Remove vegetables from pan, put onto serving plate.
• Increase heat and boil remaining liquid in pan until reduced by half, spoon over broccoli.