Time 23m Yield 6 serving(s) Number Of Ingredients 11 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.
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.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.
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!
Time 20m Yield 4 Number Of Ingredients 8 Steps:
In 12-inch nonstick skillet, heat oil over medium-high heat. Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt. Place in serving dish; top with cheese.
Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.
More about “broccoli n red peppers stir fried recipes”
Time 7m Yield 4 servings Number Of Ingredients 14 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.
