Time 12m Yield 4 serving(s) Number Of Ingredients 9 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.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet. Bake in the preheated oven until browned, about 20 minutes. Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.
Time 35m Yield 6 servings Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Yield 8 to 10 servings Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside. Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside. Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside. Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.
Time 25m Yield 8 servings. Number Of Ingredients 6 Steps:
Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Place the cauliflower and broccoli in a steamer basket over boiling salted water. Boil until crisp tender, approximately 5 minutes. In a small dish, combine the oyster sauce, water and chili paste; set aside. Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic. Saute for 30 seconds taking care not to allow the garlic to brown. Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli. Toss and stir for approximately 2 minutes. Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute. Remove from heat and stir in green onion. Serve immediately.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Toss broccoli with olive oil, salt, and pepper together in a large bowl. Arrange broccoli over the prepared sheet. Bake in the preheated oven until browned, about 20 minutes. Combine chile oil, soy sauce, black vinegar, and sugar in a bowl. Toss with the roasted broccoli.
Time 30m Yield 8 servings. Number Of Ingredients 15 Steps:
Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.
