FRIED BROCCOLI
My friends and I used to make this for every barbeque when I was growing up. It is an adaptation of a recipe my girlfriend's dad saw on TV. Although I have no idea what that original recipe was, this one tastes soooooooooo good with barbequed anything! It is broccoli so it tastes like broccoli. If you're expecting something else then this recipe won't please you :)
Provided by KRB7155
Categories Vegetable
Time 8m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a frying pan heat olive oil.
- Put in a pinch of rosemary and saute until the scent gets very pungent.
- Add broccoli and a couple of dashes of white pepper (2-4).
- Saute until the broccoli gets very green but looks crunchy/cooked.
- Lastly, toss in bread crumbs a bit at a time while still sauteing.
- The crumbs will start to stick into the broccoli.
- Once all or most of the crumbs are in the broccoli, saute for 1 or 2 minutes longer to brown.
- Serve right away.
Nutrition Facts : Calories 134.9, Fat 4.7, SaturatedFat 0.7, Sodium 149.1, Carbohydrate 19.8, Fiber 4.6, Sugar 3.4, Protein 6.1
FRIED BROCCOLI
This is a recipe I came up with when I was on the South Beach Diet. It is a very healthy recipe and my husband asks for it almost all the time.
Provided by R T=J/C/S
Categories Side Dish Vegetables Broccoli
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Rinse and pat dry the broccoli.
- Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.6 g, Fat 3.8 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 27.4 mg, Sugar 1.6 g
PAN FRIED BROCCOLI
This is my husband's creation. When he makes it, he uses double the amount of red pepper flakes. My man likes his spices!
Provided by MarthaStewartWanabe
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in a large frying pan or wok.
- Cook chopped garlic in oil at medium-high heat or until light brown (being careful not to burn).
- Add broccoli spears to pan. Sprinkle remaining ingredients onto broccoli and toss to combine.
- Cover and cook for 7-10 minutes or until broccoli heads begin to darken (but not burn), stirring every minute or so. If necessary, lower the heat.
- Sometimes I like to add a little parmesan cheese to the pan right before the broccoli goes onto the plate.
Nutrition Facts : Calories 47, Fat 3.6, SaturatedFat 0.5, Sodium 305.9, Carbohydrate 3.4, Fiber 1.2, Sugar 0.8, Protein 1.4
DEEP-FRIED BROCCOLI
Steps:
- Heat about 2 inches of oil in a large pot to 365 degrees F. Meanwhile, line a baking sheet with paper towels.
- In a small bowl, stir together the Parmesan, sumac, cayenne and lemon zest.
- Add the garlic to the oil. Fry until light golden, 30 seconds to 1 minute. Remove to the lined baking sheet to drain. Add half of the broccoli to the oil and fry, turning occasionally, until browned and crispy, about 3 minutes. Remove to the lined baking sheet to drain and season with salt. Repeat with the remaining broccoli.
- Put the broccoli in a serving bowl and toss with the Parmesan mixture. Sprinkle with the fried garlic. Serve immediately with lemon wedges.
SIMPLE BROCCOLI STIR-FRY
Stir-frying has stood the test of time. It's a wonderful way to cook small pieces of vegetables and meat quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 11
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.
- Copyright 2014 Food Network, LLC. All rights reserved.
PAN-FRIED BROCCOLI RECIPE BY TASTY
Here's what you need: olive oil, broccoli, salt, chicken stock, garlic, red pepper flake
Provided by Chris Salicrup
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat oil in a pan over medium heat until it begins to shimmer.
- Add the broccoli and sprinkle with salt, stirring to coat in the oil.
- Cook for 5 minutes, without moving the broccoli.
- Add chicken stock and place a lid on the pan, and cook for 1 minute.
- Remove the lid and add the garlic and red pepper flakes. Stir, cooking for 1 minute.
- Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 38 grams, Fat 33 grams, Fiber 4 grams, Protein 3 grams, Sugar 6 grams
STIR-FRIED BROCCOLI
-Sara Farley, Brielle, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
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.
PAN-FRIED BROCCOLI STEMS
This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem's worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn't all get absorbed by the broccoli stems.
Provided by Martha Rose Shulman
Categories dinner
Time 5m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don't slice paper-thin because then it's too easy to burn them.)
- Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don't add too many at a time because they will cook quickly and you need to turn them all over before they burn.) Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Cook for 30 seconds to a minute more and remove from oil. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
- Continue with all of the broccoli stems, adding oil as needed.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 1 gram
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