Best 7 Chinese Style Broccoli Recipes

CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS

Steps:

• Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
• In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
• While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
• When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.

CHINESE STYLE BROCCOLI

Steps:

• Heat oil in a large wok or high-sided skillet over med-high heat.
• Add broccoli and stir-fry for 2 minutes.
• Add soy sauce, garlic, and lemon juice. Continue to stir-fry until broccoli is crisp-tender, about 5 minutes.
• Serve hot.

CHINESE STYLE BROCCOLI & ZUCCHINI STIR-FRY

Steps:

• 1. Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and zucchini and stir-fry for 2 minutes.
• 2. Add soy sauce, garlic, and lemon juice.
• 3. Continue to stir fry until broccoli is crisp and zucchini is tender about 5 - 10 minutes. Serve hot.

CHINESE-STYLE BROCCOLI SALAD

Steps:

• Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise.
• Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
• In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!

CHINESE STYLE BEEF BROCCOLI AND RICE

Steps:

• Cut steak diagonally into thin slices.
• In a medium bowl, mix together sugar, soy sauce and cornstarch. Add meat strips and toss to coat well. Let stand 5-10 minutes.
• In skillet, heat oil over high heat. Add meat mixture. Cook, stirring over high heat, until meat loses its redness, 4-5 minutes. Remove to a plate.
• Add water, rice and broccoli to skillet and heat to boiling. Reduce heat to medium low and simmer 5-6 minutes or until broccoli is tender.
• Return meat to skillet and heat to boiling, stirring often.

CHINESE-STYLE BROCCOLI SALAD

Steps:

• Separate broccoli into bite-sized florets. Peel tough skin off stem and qarther it into 2 inch pieces cut slantwise.
• Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.
• In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!

CHINESE STYLE BROCCOLI WITH MUSHROOMS RECIPE - (4.6/5)

Steps:

• 1. Boil a large pot of water, and blanch broccoli for half a minute. Drain and set aside. 2. Heat oil in a wok, and sauté garlic, onion and ginger until fragrant. Add carrots, mushrooms and 2-3 tbsp water. Cook for two minutes, stirring frequently. 3. When the vegetables are softened, add the broccoli, seasoning, a bit more water, and cook for another two minutes (keep stirring). Add the diluted cornstarch and mix well. Boil the sauce for a minute, until it thickens. 4. Taste and adjust seasonings, if necessary. Enjoy! Optional for serving: Sprinkle with toasted sesame seeds.