ntil even.
Slice the broccoli crowns into long spears, keeping
Make broccoli and cauliflower mixture per package directions.
Set aside.
In a bowl, combine the onion and butter.
Cover and microwave on high for 1 to 1-1/2 minutes or until onions are tender.
Dissolve bouillon in hot water.
Mix the cornstarch and cold water.
Mix until smooth.
Add soy sauce and pepper to bouillon mixture and mix well.
Stir into onion mixture.
Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute.
Pour over cauliflower.
Stir soy sauce, vinegar, oil and honey in large bowl until blended.
Steam broccoli florets just until crisp-tender, about 5 minutes. Cool. Stir sesame seeds in heavy large skillet over medium heat until golden, about 5 minutes. Transfer to small bowl and let cool.
Mix broccoli and half of sesame seeds into dressing. Let marinate at room temperature at least 30 minutes or up to 2 hours, tossing occasionally. Transfer broccoli to serving platter. Pour dressing over. Sprinkle with remaining sesame seeds.
Cook the broccoli in boiling salted water until tender, about 2 minutes; drain.
Blend the remaining ingredients together until smooth.
Toss with the broccoli and serve.
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.
Peel tough\"skin\" from broccli stems; slice stems about 1/8\"- 3/16\" thick.
Cut florets into bite size picees.
Steam broccoli until just crisp.
(Stems will take slightly longer than florets to steam.) Do NOT overcook.
Mix dressing ingredients and toss w/ broccoli.
Stir in grated carrot, sliced mushroom and almonds.
Chill.
eat and cool.
Place broccoli in large bowl and pour
Mix the broccoli slaw, carrots, cucumbers, scallion and cilantro in a medium bowl.
In a jar, mix the oil, soy sauce, sesame oil, rice vinegar, peanut butter, sugar, salt and pepper. Stir vigorously to mix(or you could mix in a food processor or blender).
Pour over salad and toss well to mix.
Enjoy!
inutes, until cooked through.
Asian Dipping Sauce:
1. Combine
hoice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and
Thoroughly wash and prepare vegetables and place into large stockpot.
Add pepper and salt and cover with cold water.
Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
Allow broth to cool before straining and removing cooked vegetables.
Use broth as desired in other Asian inspired recipes.
Cook pasta as package directs, adding broccoli for the last 6 minutes.
Put peanut butter, soy sauce, vinegar, garlic and crushed red pepper flakes in a medium bowl.
Drain pasta and broccoli, reserving 1/2 cup cooking liquid. Return pasta to pot.
Add reserved cooking liquid to peanut butter mixture, stir until smooth. Then add to pasta.
Toss to mix and coat. Top with carrots and scallions and toss again.
Cut chicken into pieces (strips or chunks).
Put a little olive oil and water in the pan, heat and cook the chicken until no longer pink on medium high, stirring frequently.
Drain if needed.
Mix brown sugar, sesame oil, soy sauce, and ginger and whisk.
Add sauce and broccoli florets and lower temp to medium and cover.
Stir occasionally.
When the broccoli appears to be tender, but not mushy, it's done.
Just use your best judgement.
ixing bowl, combine cornbread mix, broccoli, onion, ricotta and eggs; stir
Oil a frying pan and place over medium-high heat. Cook fish, turning once, until cooked to your liking.
Meanwhile, boil, steam or microwave Chinese broccoli until tender. Drain.
To make the ginger and garlic dressing, whisk together ginger, garlic, tamari and 1/3 cup water in a small bowl.
Drizzle fish with dressing and serve with Chinese broccoli.
Heat oil in a heavy-bottomed frying pan over medium-high heat. Shallow-fry chicken breasts for 5 mins, or until golden and cooked. Drain on paper towels.
Meanwhile, blanch Chinese broccoli in boiling water for 1 min, or until bright green. Drain.
Divide rice, broccoli and chicken between serving bowls. Whisk together soy sauce, sweet soy sauce, vinegar, chili and ginger then drizzle over top. Serve topped with cilantro and bean sprouts.
ender. Drain well. Steam the broccoli until just tender. Slice the
east an hour. Cut up broccoli into bite sized pieces and
ieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat
Blanch broccoli in rapidly boiling water for 3 to 5 minutes. Remove from the water. Blanch snow peas for 1 to 2 minutes. Remove from water.
Cook one pound of pasta in a large pan of boiling water until al dente. Drain, and transfer to a large bowl.
Toss pasta with salad dressing. Toss with broccoli, red pepper, red onion, and snow peas, ginger, and garlic. Season with salt and pepper to taste.
Refrigerate for several hours or overnight. When serving, sprinkle with sesame oil and sesame seeds.