Broccoli chinese style

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Broccoli chinese style

1 Broccoli head, good for 2 1/2 garlic head (or to taste) 2 Tbsp soy sauce + (optional) oyster sauce 1 tsp Sesame oil (optional) 1 tsp sugar (if no oyster sauce) Steps In wok, heat cooking oil and saut? garlic and ginger until brownish. Drop in sliced broccoli and saut? about 3-4 minutes. Test doneness with a fork. Make sure garlic & ginger are mixed in well. Remove from wok, don't over cook the broccoli. It should still be bright green and crisp. In same wok, combine soy sauce, oyster sauce or sugar, water and corn starch. Stir until it thickens. Taste and ajust with water or sugar or soy sauce according to desired balance. Turn off heat. Put back ginger garlic broccoli in wok and toss to distribute sauce. Drizzle with sesame oil. Serve while hot. Espa?ol English Indonesia Vit Nam ... Copyright ? Cookpad Inc. All Rights Reserved Feedback Broccoli Beef - Best homemade recipe featuring tender beef in a brown sauce. You'll never need to order it for takeout ever again, and it's healthier. Broccoli Beef Beef and broccoli is the most popular Chinese beef stir-fry dish in the United Status. It's the poster child of American Chinese food so much as that the most popular item in Panda Express is this dish! The rich brown sauce with tender beef and healthy broccoli has captured the hearts and palate of many people. This recipe is from my Easy Chinese Recipes cookbook, the best selling and top rated Chinese cookery book. Orange Beef Mongolian Beef Sesame Beef Tips for the Best and Tender Broccoli Beef Here are the techniques and tips used by Chinese and Cantonese chefs in the best restaurants, and I am sharing with you the secrets: Cut the beef against the grain. This will ensure that the beef is tender and not rubbery. Velvet the beef to make sure you have silky, smooth and tender beef. Velveting is a secret techniques used by Chinese chefs to seal in the moisture of protein while stir-frying. The key ingredients for velveting is corn starch. Blanch the broccoli in hot boiling water first before stir-frying. During the stir-frying process, quickly toss the broccoli with the beef. Do not overcook the broccoli. The brown sauce should be light and not starchy or sticky. It should just barely coat the beef. For perfect wok stir fries, please check out my Chinese stir-frying techniques. Ingredients for the Brown Sauce There are two types of sauces in Chinese stir-fry: white sauce and brown sauce. Here are the ingredients for delicious and authentic brown sauce. Soy Sauce Oyster Sauce Sesame Oil Corn starch Sugar Water How Many Calories Per Serving? This recipe is only 397 calories per serving. What Dishes To Serve with this Recipe? For a wholesome meal and easy weeknight dinner, I recommend the following recipes. 8 oz.(226 g) beef tenderloin, flank steak or flap meat, cut into pieces 6 oz. (175 g) broccoli florets water, for boiling 2 1/2 tablespoons oil 2- in ginger, peeled and sliced (5 cm) Marinate the beef with all the ingredients for the Marinade, about 15 minutes.Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.As soon as the sauce thickens, dish out and serve immediately. 2 people Amount Per Serving Calories 397Total Fat 25gSaturated Fat 17gCholesterol 68mgSodium 1091mgCarbohydrates 15gFiber 3gSugar 3gProtein 29g Jump to Recipe Print RecipeEasy and healthy, this Asian style broccoli and garlic sauce recipe tastes just like what you'd find at your favorite Chinese restaurant! Less than 10 ingredients and ready in 20 minutes! Asian Style Broccoli with Garlic Sauce If you ask my kids what they want to eat for dinner, they always say "BROCCOLI!!" (Yes, really!) But honestly, how many ways can you cook broccoli without getting bored? That's why I'm so excited about this new recipe! It hits all the main flavors -- sweet, salty and savory! Our broccoli with garlic sauce tastes so close to what you'd get at your favorite Chinese restaurant! With under 10 ingredients and ready in less than a half-hour, this recipe has quickly become one of my favorite busy night side dishes. How Many Calories in Chinese Broccoli with Garlic Sauce? A typical serving of the traditional takeout dish will run between 200-300 calories, depending on the exact preparation and serving size. On the other hand, our copycat Chinese broccoli recipe is about half the calories of the restaurant version! It's also a bit lower in sodium than the original too. So it's easy, fast, and healthy! And yes, totally delicious too! I've included affiliate links for your convenience in re-creating this recipe; disclosure policy available here. What You Need to Make Broccoli with Garlic Sauce Broccoli florets -- or 2-3 large broccoli crowns chopped Soy sauce -- or coconut aminos for a GF option Sesame oil Rice vinegar Brown sugar Olive oil Garlic -- smashed and chopped White sesame seeds -- optional garnish Kitchen Tools Used Mixing bowls Large skillet Is This Recipe Gluten Free? Soy sauce is usually made with soy AND wheat, meaning that it contains gluten. I have found gluten free soy sauce, which you could use instead. Another option is to substitute coconut aminos, which is a savory sauce much like soy sauce in flavor. It is made from coconut palm sap and salt and is a popular choice for health food and gluten free recipes. How to Make Asian Style Broccoli In a small bowl, add soy sauce, sesame oil, rice vinegar, and brown sugar. Whisk together until well combined. In a separate, larger mixing bowl, add broccoli florets. Pour in the garlic sauce mixture and toss to coat all the broccoli in the sauce. While you're mixing up your sauce, preheat your skillet on medium heat. Add the olive oil and once it is hot, toss in the chopped garlic to cook for 1 minute. Now you can add the broccoli and sauce to the pan. Cook for 6-8 minutes, until your broccoli is to your desired doneness. Stir periodically to prevent sticking. Remove from heat and sprinkle sesame seeds on top. Enjoy! What is the Best Pan to Use? As you can see in our photos, we used a cast iron skillet for this recipe. However, you can pretty much use and large deep skillet that you like. Another favorite of ours is the Calphalon 13 deep skillet -- it lasts for years and you can use it to cook almost anything! They can be kind of hard to find though! A wok is another possibility, but if you have an electric stove I would stick with a flat bottomed skillet for better heat distribution. Asian Style Broccoli with Garlic Sauce Recipe (Printable Copy) If you liked this recipe, please rate it! We'd also love to hear what you think in the comments below. Print Recipe Easy and healthy, this Asian style broccoli and garlic sauce recipe tastes just like what you'd find at your favorite Chinese restaurant! Less than 10 ingredients and ready in 20 minutes! Author: Stacey aka the Soccer Mom 4 cups broccoli florets3 Tablespoons soy sauce1 Tablespoon sesame oil1 teaspoon rice vinegar1 Tablespoon brown sugar1 Tablespoon olive oil3-4 cloves garlic smashed and chopped2 teaspoons sesame seeds as desired, optional garnish Whisk together soy sauce, sesame oil, rice vinegar, and brown sugar in a small bowl. Add broccoli florets to a large mixing bowl and coat with the soy sauce mixture. Toss broccoli until it is completely coated in the sauce. Set aside. Add a spoonful of oil to a skillet over medium heat. When the oil is hot, add chopped garlic and cook for 1 minute. Add the broccoli and cook, stirring occasionally, for 8-10 minutes. Garnish with sesame seeds. Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared. Calories: 122kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 786mg | Potassium: 334mg | Fiber: 3g | Sugar: 5g | Vitamin A: 567IU | Vitamin C: 82mg | Calcium: 62mg | Iron: 1mg Pin our Asian Style Broccoli with Garlic Sauce recipe on Pinterest: You might also like: General Tso's Cauliflower Crispy Orange Chicken Stacey aka the Soccer MomStacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here. Latest posts by Stacey aka the Soccer Mom (see all) Takeout-style broccoli with garlic sauce is a great dish to have with any meal. Served with some white or brown rice, it's tasty and guilt-free, and it's easier than you'd think to emulate that restaurant flavor! Chinese takeout definitely has its place as a treat, and no one knows more than me that there's nothing wrong with indulging in an egg roll, a plate of pork fried rice, or fried chicken wings every once in awhile. That said, broccoli with garlic sauce is my go-to Chinese takeout dish when I feel like I haven't been getting enough veggies. An American Chinese Takeout Dish I want to share a little history about this dish and, for that matter, any garlic sauce or Yu Xiang ("fish fragrance" style dish of meat and/or vegetables with sauce) dish from a take-out restaurant. It's pretty obvious, but all of these dishes are clearly Americanized versions in every sense. First, broccoli is a western vegetable, and second, the garlic sauce has been altered slightly to suit American tastes, and perhaps formulated to be easier to make by Chinese takeout cooks. If you want an authentic version of garlic sauce, check out Judy's authentically-flavored chicken with garlic sauce recipe. All that said, this broccoli with garlic sauce is GOOD! It's slightly tart from the rice vinegar, balanced with the addition of a little sugar and the (optional) kick from some homemade chili oil. It's a great alternative and change of pace from our popular garlicky broccoli, which serves as more of a traditional side dish. Buying Fresh Broccoli If you eat broccoli often, the last thing I'll leave you with are some great tips I learned from Judy on how to select a good broccoli crown: Check the bottom of your broccoli stems. They should be full and white. Avoid broccoli with hollow stalks or brown streaks, which means the broccoli is not fresh. If your broccoli tastes bitter after it's cooked, it was probably not fresh. I know it's after the fact and not a ton of help, but better to know for next time! Look for dark green buds. Avoid any broccoli that has been heavily trimmed or has yellowing buds, which is an indication that the spoiled parts may have been trimmed off to fool unsuspecting customers into thinking it's fresh! Here are some pictures of the bottoms of broccoli crowns and the cross section of the stem. You can see that the bottom of the broccoli crown on the left has some yellowing at the core. Be sure to avoid any broccoli crowns with discolored stems and look for a bright white solid stem like you see on the right! If you want an alternative to the usual western vegetables, learn more about Chinese vegetables and what to do with them on our Chinese Leafy Green Vegetables glossary page. Now that you have your super fresh broccoli, let's cook! Broccoli with Garlic Sauce: Recipe Instructions Wash the broccoli thoroughly and set aside. Mix the dark soy sauce, soy sauce, rice wine vinegar, sugar, hot chicken stock (or vegetable stock), sesame oil, and ground white pepper, and set aside. Heat the wok over high heat. Add the vegetable oil, garlic, and broccoli and quickly stir-fry so the garlic doesn't burn. Stir fry for 15 seconds, and add the Shaoxing wine around the perimeter of the wok. Give everything a quick stir and add in the sauce mixture. Let the sauce come to a boil, and mix the cornstarch and water together to make a slurry. You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer. Once the broccoli is cooked to your liking, add the cornstarch slurry slowly while stirring the broccoli and sauce constantly. Let the sauce cook and thicken until it coats the back of a spoon. If you like a thick sauce, add more cornstarch and water. If you like your sauce thinner, add less cornstarch and water. If you'd like, stir in the chili oil at this point. Serve your fresh homemade broccoli with garlic sauce! You'll never go back to a Chinese takeout restaurant for broccoli with garlic sauce after you try this dish at home! Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Wash the broccoli thoroughly and set aside. Mix the soy sauces, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper, and set aside.Heat the wok over high heat. Add the vegetable oil, garlic, and broccoli and quickly stir-fry so the garlic doesn't burn.Stir fry for 15 seconds, and add the Shaoxing rice wine around the perimeter of the wok. Give everything a quick stir and add in the sauce mixture. Let the sauce come to a boil, and mix the cornstarch and water together to make a slurry. You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer.You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer, add the cornstarch slurry slowly while stirring the broccoli and sauce constantly. Let the sauce cook and thicken until it coats the back of a spoon. If you like a thick sauce, add more cornstarch and water. If you like your sauce thinner, add less cornstarch and water. If you'd like, stir in the chili oil at this point. Serve! Calories: 150kcal (8%) Carbohydrates: 15g (5%) Protein: 5g (10%) Fat: 9g (14%) Saturated Fat: 6g (30%) Sodium: 801mg (33%) Potassium: 389mg (11%) Fiber: 3g (12%) Sugar: 5g (6%) Vitamin A: 800IU (16%) Vitamin C: 102.1mg (124%) Calcium: 59mg (6%) Iron: 1.1mg (6%) This easy stir-fry recipe for Chinese Chicken and Broccoli in a brown sauce is quick, easy, and on the table in just 30 minutes ? what more could you ask for? Serve with a starter of Chinese Noodle Soup and Homemade Fried Rice for an authentic Chinese meal right in your own home! Pin This Recipe For Later! This healthy version of a takeout favorite combines chicken, super healthy broccoli, garlic, and ginger for a delicious, weeknight dinner. And it's just 408 calories ? it doesn't get much better! The use of fresh aromatics like ginger, garlic, and green onions adds big bold flavors that make a stir-fry special.Using chicken thighs instead of breasts means more flavorful meat.Steaming the broccoli before adding it to the stir-fry allows for perfectly cooked broccoli every time.Cooking down the sauce to thicken it creates a sauce with deep, rich flavors. This Chinese Chicken and Broccoli is perfect for busy mid-week meals because it's so fast and simple to make. Plus, you can toss in any meat or vegetables you have. This truly is dinner on the table in just 30 minutes that's homemade. Making Chinese food from scratch isn't at all complicated. Choose bright green broccoli with firm, strong stalks.Woody stems should be avoided. They will turn out hard and chewy when cooked.Avoid broccoli with yellowing florets. It's a sign that it has gone past the stage of desirable texture.Select broccoli with compact florets. The more open the florets, the less fresh it is. The recipe tastes like what you get from Chinese restaurants even though this is made using store-bought ingredients. Whether you're new to cooking or a seasoned cook, this Chinese chicken and broccoli recipe can be made in your kitchen to serve up a simple dinner the whole family can enjoy. How to Make Chinese Chicken and Broccoli: Impress your guests by serving this dish with my best ever fried rice for a real authentic tasting meal that's completely homemade! Prepare all the ingredients before heating the pan or wok. When making a stir-fry, things move quickly. Have everything cut and measured before you start,Set the heat high. Heat your pan or wok before adding the oil. This step will help prevent sticking to the pan.Once the oil is added, spread it around the pan to coat it well. Choose an oil with a high smoke point. Like Vegetable or Peanut.If you like a thicker sauce, mix some cornstarch with a little cold water until smooth and mix it in at the end until thickened. See the recipe notes for more information.For an added crunch and texture, add some unsalted cashews or water chestnuts.Add mushrooms, carrots, and snow peas to create a whole new dish that's just as easy.Serve with brown rice for an extra healthy meal.Replace the Hoisin sauce with Teriyaki sauce or Oyster Sauce for a simple variation. Click here to leave a star rating! Steam or saut? the broccoli to the softness just a bit firmer than you prefer & set aside.Heat a wok over a high heat and add a bit of oil. Add the chicken and brown on all sides to seal the meat. Remove the chicken and set aside. Fry the garlic, spring onion and ginger for 30 seconds in the hot wok, adding a little more oil if necessary, tossing now and then.Put the chicken back in the wok. Add the soy sauce, hoisin sauce, and the hot water and bring to a boil. Drizzle with some of the honey, cover, and simmer, turning & drizzling with honey now and again for 7-10 minutes, or until the chicken is cooked through and the sauce reduced.Add the broccoli and toss with the sauce until cooked through Prepare all the ingredients before heating the wok. When making a stir-fry, things move quickly. Have everything cut and measured before you start, Set the heat high. Heat your pan or wok before adding the oil. This step will help prevent sticking to the pan. Once the oil is added, spread it around the pan to coat it well. Choose an oil with a high smoke point. Like Vegetable or Peanut. If you prefer a thicker sauce: Mix 1 tablespoon of cornstarch in with 1 tablespoon of cold water and stir until smooth paste forms. Stir into the simmering sauce bring to a boil and simmer just until any starchy taste has been cooked away. Calories: 408kcal (20%)| Carbohydrates: 24g (8%)| Protein: 38g (76%)| Fat: 18g (28%)| Saturated Fat: 10g (63%)| Cholesterol: 161mg (54%)| Sodium: 1087mg (47%)| Potassium: 958mg (27%)| Fiber: 4g (17%)| Sugar: 13g (14%)| Vitamin A: 1075IU (22%)| Vitamin C: 137.8mg (167%)| Calcium: 101mg (10%)| Iron: 3mg (17%) Keyword:Chicken and Broccoli recipe, Chinese Chicken & Broccoli, Chinese Food Update Notes: This recipe was originally posted in 2014, but was updated in August of 2018 with slight changes to the recipe as well as including step by step photos, nutritional information, tips, and a video.

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