Boil broccoli in a pot of water until tender.
Drain broccoli.
Fry broccoli in frying pan until browned.
Sprinkle parmesan cheese over fried broccoli and enjoy.
br>Combine remaining ingredients (except broccoli) in a separate ziplock bag
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.
Heat oil in wok or skillet on high. Add garlic, ginger and green onions. Cook for 30 seconds.
Add broccoli and stir fry for about 2 minutes. Add water, soy sauce and hoisin sauce and bring to a boil. Cook, stirring for 3 - 4 minutes, until broccoli is glazed with sauce.
Peel the shrimp.
Cut and clean.
Soak broccoli in cold water for 15 minutes.
Heat the oil in wok over medium heat.
Fry the minced garlic until golden brown.
Add the shrimp, turning over a few times.
Add fish sauce and oyster sauce.
Stir-fry.
Drain the broccoli.
Add to the fried shrimp and stir for 3 minutes.
Spoon onto a serving plate.
Serve with rice.
f the bottom of each broccoli stalk and discard the
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Add broccoli stalk slices, cover; cook 2
Heat 1 tablespoon of oil in wok or large skillet.
Add broccoli, sugar and salt.
Stir-fry for 3 minutes or until broccoli is tender/crisp.
Add remaining oil, mushrooms, onions and nutmeg; stir-fry until added vegetables are tender-crisp, about 1 to 2 minutes.
Sprinkle on cashews.
Makes 6 servings.
Trim broccoli and cut into the florets.
Heat oil in a wok. Stir fry broccoli and ginger for 2 minutes.
Add orange zest and juice, Tabasco and bring to the boil; cover and simmer for 5 minutes or until liquid has evaporated.
Toss chives through and serve immediately.
In a frying pan heat olive oil.
Put in a pinch of rosemary and saute until the scent gets very pungent.
Add broccoli and a couple of dashes of white pepper (2-4).
Saute until the broccoli gets very green but looks crunchy/cooked.
Lastly, toss in bread crumbs a bit at a time while still sauteing.
The crumbs will start to stick into the broccoli.
Once all or most of the crumbs are in the broccoli, saute for 1 or 2 minutes longer to brown.
Serve right away.
Heat olive oil in a large frying pan or wok.
Cook chopped garlic in oil at medium-high heat or until light brown (being careful not to burn).
Add broccoli spears to pan. Sprinkle remaining ingredients onto broccoli and toss to combine.
Cover and cook for 7-10 minutes or until broccoli heads begin to darken (but not burn), stirring every minute or so. If necessary, lower the heat.
Sometimes I like to add a little parmesan cheese to the pan right before the broccoli goes onto the plate.
Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 4 minutes or until crisp-tender; drain.
Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add onions, ginger, and garlic; saute 15 seconds. Add broth mixture; bring to a boil.
Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat.
Defrost broccoli.
Heat oil in frypan.
Dip broccoli in flour.
Beat eggs, salt, pepper and grated cheese.
Dip flour-covered broccoli in egg mix.
Follow with bread crumbs.
Fry in oil until browned.
Serve as a side dish with any meat.
Cut broccoli florets off the tops of the stalks.
Cut stalks into 1/2-inch pieces.
Wash and drain.
Heat large skillet.
Add oil.
When oil is hot, add garlic and cook for a few minutes (do not burn).
Add broccoli and toss with wooden spoon until all pieces are coated with oil and the broccoli turns bright green. Add chicken broth and cover pan.
Cook vegetables until crisp but tender (do not overcook).
Wash and clean broccoli.
Cut florets off, split
Heat oil in a large skillet or wok over medium heat.
Add broccoli, carrots and onions; stir-fry until tender-crisp.
Add water chestnuts.
Cut broccoli into 2 x 1/2-inch pieces.
Wash and drain.
In Dutch oven or large skillet over high heat in very hot salad oil, cook broccoli, stirring quickly and frequently (stir-frying) until well coated.
Add 1/4 cup water, salt and sugar.
Reduce heat to medium-high; cover and cook 2 minutes.
Uncover and stir-fry 5 to 6 minutes more until tender-crisp.
Makes 4 to 6 servings.
Wash broccoli.
Cut flowerets from stems and set aside.
Peel stems and cut diagonally into 1/4-inch pieces.
Heat chicken broth and sesame oil in wok or heavy skillet.
Stir-fry stems for 2 minutes.
Add flowerets and stir-fry 2 more minutes.
Add cornstarch dissolved in 2 tablespoons water and toss quickly to coat and glaze broccoli.
Sprinkle with sesame seed.
Serves 4 as side dish or add to pasta.
Chop and slice broccoli and stems fairly thin.
Saute garlic in oil.
Stir-fry broccoli in garlic and oil.
When almost tender, sprinkle Parmesan cheese over while still stirring with fork. Cook 2 more minutes and serve.
In large skillet, heat corn oil over medium heat.
Add onion and garlic.
Stir-fry for 30 seconds.
Add broccoli, mushrooms, salt and pepper.
Stir-fry for 5 minutes or until tender and crisp.