Oriental Stir Fried Broccoli Recipes

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.

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:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
• Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
• Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
• Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 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:

• Saute the minced garlic in the oil for 2 minutes.
• Add the broccoli and water.
• Stir fry 4 to 6 minutes until broccoli is bright and tender crisp.
• Toss with teriyaki sauce.

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:

• Thaw broccoli florets in microwave.
• Heat the oil on medium high in a non-stick skillet.
• Brown the ginger slices.
• Add drained broccoli.
• Stir-fry one minute; add sugar and salt.
• Continue frying until degree of doneness you prefer and all liquid is absorbed.
• Remove from heat and toss with sesame oil.