BROCCOLI, RED PEPPER STIR FRY RECIPES

BROCCOLI 'N RED PEPPERS STIR FRIED RECIPE - FOOD.COM

Broccoli 'n Red Peppers Stir Fried Recipe - Food.com image

The key to a good stir fry is to have the veggies piping hot but still crisp. Cook this to your liking in terms of crispness. If you like a thicker sauce add 2 tsp of cornstarch to the stock. Great with Chicken. If you wish this suitable for vegetarrian diets use veggie stock in place of the chicken stock I have made this again in 2009. I modified the recipe by omitting the sesame seeds, used no oil just a light spray of "no oil." Not caring for a lot of sauce cut out the stock and used 4 tbsp of vermouth with 3 tbsp light soy - It worked.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon sesame seeds, toasted
2 tablespoons lite olive oil
1 teaspoon sesame seed oil
1 1/2 tablespoons garlic, minced
1 tablespoon fresh ginger, finely chopped
1 large onion, sliced
1 bunch broccoli, cut into bite size pieces
1 large sweet red pepper, thinly sliced
1/2 lb button mushroom
1/3 cup chicken stock
3 teaspoons light soy sauce

Steps:

In a wok or large skillet Heat oils over high heat.
Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
Add onions stir fry 1 minute.
Add mushrooms, stir fry 1 minute.
Add broccoli, stir fry 1 minute.
Add red Pepper and stir fry for 1 minute.
Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
Sprinkle with Sesame seeds and serve.

Nutrition Facts : Calories 125.9, FatContent 6.8, SaturatedFatContent 1, CholesterolContent 0.4, SodiumContent 224.8, CarbohydrateContent 14, FiberContent 4.2, SugarContent 4.9, ProteinContent 5.6

STIR-FRIED BROCCOLI STALKS AND FLOWERS, RED PEPPERS ...

Stir-fried Broccoli Stalks and Flowers, Red Peppers ... image

Probably most of you have used broccoli time and again in stir-fries. In this version I cut the stalks into 2-inch julienne, which is almost like adding a separate vegetable to the mix of broccoli flowers and red pepper (also cut in julienne). There’s a lot of texture at play here – crisp-tender vegetables, crunchy peanuts and soft tofu. You can add a little spice if you want, but I’ve made the chili flakes optional.

Provided by Martha Rose Shulman

Total Time 7 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 bunch broccoli
One 14-ounce box firm tofu, drained and cut in 1/4-inch thick, 2-inch by 3/4-inch dominoes
1 to 2 tablespoons soy sauce (more to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/4 cup vegetable stock or water
1/4 to 1/2 teaspoon salt, or to taste
2 to 3 teaspoons minced garlic
2 to 3 teaspoons minced ginger
1/4 to 1/2 teaspoon red pepper flakes (optional)
2 tablespoons peanut, canola, rice bran, sunflower, or grape seed oil
1/4 cup lightly roasted unsalted peanuts
1 red bell pepper, cut in 2-inch julienne
2 tablespoons chopped cilantro
1/2 teaspoon sugar

Steps:

Cut broccoli stems away from crowns. Peel stems, slice lengthwise, then cut in 2-inch julienne. Cut crowns in thin slices and collect all of the flower buds that fall off onto your cutting board in the same bowl with the sliced crowns.
Dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, and stock or water. Combine salt and sugar in another small bowl and garlic, ginger and red pepper flakes in another. Have all ingredients within arm’s length of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
Swirl in remaining oil, add garlic, ginger and pepper flakes if using and stir-fry for no more than 10 seconds. Add peanuts, all of the broccoli – stems, crowns and flower buds – and red peppers, and stir-fry for 1 minute. Add salt, pepper, and sugar, toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender, and return tofu to the wok. Add cilantro and stir together for about 30 seconds. Serve with additional soy sauce as desired and hot grains or noodles.

Nutrition Facts : @context http//schema.org, Calories 297, UnsaturatedFatContent 12 grams, CarbohydrateContent 20 grams, FatContent 16 grams, FiberContent 8 grams, ProteinContent 24 grams, SaturatedFatContent 2 grams, SodiumContent 619 milligrams, SugarContent 5 grams

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