Best 20 Ginger Broccoli Recipes

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Indulge in a symphony of flavors with our carefully curated collection of ginger broccoli recipes. From the classic stir-fry to innovative salads and savory soups, this versatile vegetable takes center stage, tantalizing your taste buds with its crisp texture and subtly spicy, earthy notes. Each recipe is a culinary journey, blending the warmth of ginger with the vibrant freshness of broccoli, resulting in dishes that are both satisfying and nourishing. Whether you're a seasoned home cook or just starting your culinary adventures, these recipes will guide you effortlessly through the process, ensuring a delicious and memorable dining experience. Get ready to embark on a delightful adventure, where ginger and broccoli dance harmoniously on your palate.

Let's cook with our recipes!

SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER



Sheet-Pan Salmon and Broccoli With Sesame and Ginger image

A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.

Provided by Lidey Heuck

Categories     dinner, weeknight, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons toasted sesame oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey
1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
1 pound broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
1 tablespoon olive oil, plus more for brushing the salmon
Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets
1/2 lime, for serving
Sesame seeds, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
  • Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
  • While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
  • Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
  • Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
  • Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

STIR-FRIED GINGER BROCCOLI BEEF



Stir-Fried Ginger Broccoli Beef image

Tender beef slices and crunchy Chinese broccoli or kale are stir-fried in a savory ginger sauce. Easy to make, pretty healthy, and everybody loves it!

Provided by Xiao Yangju

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 3

Number Of Ingredients 9

7 ounces beef sirloin, sliced into strips
1 ¼ teaspoons chicken bouillon granules, divided
1 teaspoon white sugar, divided
1 tablespoon ginger juice
3 tablespoons water, divided
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 (4 inch) piece ginger root, peeled and sliced
14 ounces Chinese broccoli, sliced

Steps:

  • Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
  • Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
  • Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
  • Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
  • Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 14.6 g, Cholesterol 28.6 mg, Fat 13.8 g, Fiber 3.3 g, Protein 14.8 g, SaturatedFat 2.9 g, Sodium 273.5 mg, Sugar 1.7 g

STEAMED BROCCOLI WITH GINGER



Steamed Broccoli with Ginger image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 bunch of broccoli, cut in florets, stalks peeled and cut into 1-inch pieces
2-inch piece of fresh ginger, peeled
2 teaspoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame oil
1 scallion, sliced thinly on bias
1 red pepper, diced
Toasted sesame seeds for garnish

Steps:

  • In a steamer place the stems on the bottom, slice 3 thin slices of ginger, place over stems and top with broccoli florets. Steam broccoli for 5 minutes.
  • Grate the rest of the ginger, there should be about 2 teaspoons. Mix the ginger with soy, vinegar, and sesame oil, and toss with broccoli (remove the ginger slices before serving). Arrange on platter, top with red pepper, scallions and sesame seeds
  • TIP:
  • LOOKS LIKE BROCCOLI.... BROCCOLI RABE
  • Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta.

GINGER AND GARLIC BROCCOLI



Ginger and Garlic Broccoli image

Categories     Garlic     Ginger     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low/No Sugar     Broccoli     Healthy     Vegan     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

1 small bunch broccoli (about 1 1/4 pounds)
2 tablespoons vegetable oil
3 tablespoons very thin matchsticks of peeled fresh gingerroot
1 garlic clove, sliced thin
2 tablespoons water
1 1/2 tablespoons soy sauce
seasoned rice vinegar

Steps:

  • Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
  • In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
  • Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.

BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE



Beef and Broccoli Wontons with Ginger Dipping Sauce image

Provided by Amy Auburn

Categories     Beef     Ginger     Appetizer     Fry     Super Bowl     Kid-Friendly     Broccoli     Spring     Poker/Game Night     Engagement Party     Bon Appétit     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes about 45

Number Of Ingredients 13

6 tablespoons soy sauce
1/4 cup plus 2 teaspoons minced peeled fresh ginger
1/4 cup rice vinegar
3 tablespoons honey
1/2 pound lean ground beef
1 cup chopped broccoli florets
3/4 cup chopped onion
1 large egg
1 1/2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 12-ounce package wonton wrappers
2 tablespoons oriental sesame oil

Steps:

  • Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
  • Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
  • Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.

BROCCOLI SLAW WITH MISO-GINGER DRESSING



Broccoli Slaw with Miso-Ginger Dressing image

Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors in this mix can add bright tang as a side to any meal.

Provided by Katherine Sacks

Categories     Salad     Ginger     Side     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Coconut     Mint     Basil     Broccoli     Carrot     Healthy     Low Cholesterol     Vegan     Cilantro     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield 4 cups

Number Of Ingredients 13

1 bunch broccoli (about 1 1/2 pounds), stems peeled, heads coarsely chopped
2 medium carrots (about 3 ounces), peeled
1/3 cup white miso paste
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
1 tablespoon toasted sesame oil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh Thai or regular basil
2 scallions, trimmed, thinly sliced
1/4 cup unsweetened coconut flakes, toasted, coarsely chopped

Steps:

  • Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.
  • Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.
  • Do Ahead
  • Slaw can be made and chilled for up to 8 hours.

GINGER BROCCOLI



Ginger Broccoli image

Make and share this Ginger Broccoli recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs broccoli, florets and stems sliced into diagonal pieces
1 1/2 tablespoons dark sesame oil
3 tablespoons soy sauce
1 tablespoon ground ginger
2 teaspoons brown sugar
4 tablespoons water

Steps:

  • Saute the broccoli over medium heat in sesame oil for 8 minutes.
  • While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves.
  • Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.
  • Serve at once.

GINGER-LEMONGRASS BROTH WITH NOODLES, SILKEN TOFU, AND BROCCOLI



Ginger-Lemongrass Broth with Noodles, Silken Tofu, and Broccoli image

Cozy up with this warming, Southeast-Asian-inspired soup that features a lemongrass-scented broth, silken tofu, and tender noodles. To ward away any sign of a cold, a serving of vitamin C-packed broccolini is stirred in at the end.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 14

6 cups low-sodium chicken broth
1 large onion, peeled and halved
6 cloves garlic, smashed and peeled
2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths
1 (3-inch) piece fresh ginger, cut into 1/8-inch-thick slices
1 cup cilantro sprigs, plus more for serving
1 Thai chile pepper, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional)
1/2 teaspoon sugar
1 tablespoon fish sauce
Kosher salt
8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups)
1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles
8 ounces silken tofu (1 cup), cut into 6 pieces
Fresh Thai or Italian basil leaves and lime wedges, for serving

Steps:

  • In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt.
  • Meanwhile, bring a pot of salted water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs, transfer to a plate. Add noodles to pot and cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain.
  • Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges.

GINGER SHRIMP WITH BROCCOLI AND ANGEL-HAIR PASTA



Ginger Shrimp With Broccoli And Angel-Hair Pasta image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds large shrimp, in their shells
Coarse salt
1 head broccoli
1 pound angel-hair pasta
1 clove garlic, minced
3 tablespoons ginger, minced
4 whole scallions, cut diagonally
2 tablespoons peanut or vegetable oil
1/2 teaspoon red pepper flakes
1 tablespoon sesame oil
1 tablespoon soy sauce

Steps:

  • Place the shrimps in a large bowl of water and add two tablespoons coarse salt. Refrigerate for one hour or more. The salt will leach out impurities and will help to make the shrimp glossy when cooked.
  • Bring six quarts salted water to boil for the pasta. Peel and devein the shrimp, cut the shrimp into three-fourths-inch pieces.
  • Meanwhile, divide the broccoli into florets and steam until tender. Cut off the stalks. Divide tops in small pieces one-half inch in diameter and put in a heated serving bowl.
  • Put the pasta on to boil and cook until al dente.
  • Meanwhile, stir fry the garlic and ginger and scallions in the oil. Add the shrimp and pepper flakes and stir-fry for one minute, only until pink.
  • Drain the pasta and add it to the broccoli. Add the sesame oil and soy sauce and mix well. Add the shrimp mixture and blend thoroughly. Correct seasoning and serve.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 11 grams, Carbohydrate 99 grams, Fat 14 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams

SPICY PORK STIR-FRY WITH BROCCOLI AND GINGER



SPICY PORK STIR-FRY WITH BROCCOLI AND GINGER image

Categories     Tomato     Stir-Fry     Quick & Easy     Dinner

Yield 2 portions

Number Of Ingredients 11

2 tablespoons soy sauce
1 tablespoon medium-dry Sherry
2 teaspoons cornstarch
1/2 lb pork loin thinly sliced across the grain and cut into julienne strips (I use center cut pork chops)
1 bunch broccoli
4 tablespoons sesame oil
1 large garlic clove, finely chopped (I used minced in a jar)
1 (2-inch) piece peeled fresh ginger, thinly sliced and cut into julienne strips (I use the stuff in a tube by Gourmet Garden)
1/2 teaspoon dried hot red pepper flakes
1/2 cup chicken broth
1 teaspoon sugar

Steps:

  • Stir together 1 tablespoon soy sauce, Sherry and 1 teaspoon cornstarch and stir in pork. Cut roccoli into small florets. Peel and cut tender sections of stems (top halves) into thin slices. Heat a wok or nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons oil, swirling to coat evenly, and heat until hot but not smoking. Add pork mixture and stir-fry until cooked through, 2 minutes. Transfer to a bowl and wipe wok clean. Heat wok and add remining 2 tablespoons oil in same manner. Add garlic, ginger and red pepper flakes and stir-fry 2 minutes. Add 1/4 cup chicken broth and cook, covered, 1 minute or until broccoli is crisp-tender. Stir together remaining 1/4 cup broth, remainin teaspoon cornstarch and sugar, then add to pan with pork and stir-fry 1 minute.

LEE WAN CHING'S CHINESE BROCCOLI WITH GINGER SAUCE



Lee Wan Ching's Chinese Broccoli with Ginger Sauce image

Provided by Grace Young

Categories     Wok     Ginger     Vegetable     Stir-Fry     Kid-Friendly     Broccoli     Small Plates

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 9

6 medium stalks Chinese broccoli (about 12 ounces)
1/4 cup chicken broth
1 1/2 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon ginger juice
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon vegetable oil
3 slices ginger

Steps:

  • 1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
  • 2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.

BROCCOLI WITH GINGER



Broccoli with Ginger image

Categories     Ginger     Vegetable     Side     Sauté     Vegetarian     Broccoli     Vegan     Boil     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 4

2 pounds broccoli
3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon salt

Steps:

  • Cut florets into 2-inch-wide pieces. Trim stems and peel with a knife, then slice crosswise 1/4 inch thick. Cook broccoli in a large pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté ginger, stirring, until fragrant, about 15 seconds. Add broccoli and salt and sauté , stirring, until just tender, 2 to 3 minutes.

CHINESE BROCCOLI WITH GINGER SAUCE



Chinese Broccoli With Ginger Sauce image

Lee Wan Ching's Chinese Broccoli with Ginger Sauce Excerpted from The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young.

Provided by evelynathens

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces chinese broccoli (6 medium stalk)
1/4 cup homemade chicken broth
1 1/2 teaspoons shao hsing rice wine or 1 1/2 teaspoons dry sherry
1 teaspoon ginger juice (method in note, below)
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon vegetable oil
3 slices ginger

Steps:

  • Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
  • Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.

LEMON-GINGER CHICKEN WITH BROCCOLI



Lemon-Ginger Chicken With Broccoli image

A terrific chinese dish from Barbara Fisher of tigersandstrawberries blog. Not sickly sweet just a great balance of flavors

Provided by MarraMamba

Categories     Chinese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb boneless skinless chicken breast, cut into bite size pieces
1 teaspoon light soy sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 tablespoon shaoxing wine or 1 tablespoon sherry wine
2 tablespoons cornstarch
4 tablespoons peanut oil or 4 tablespoons canola oil
5 scallions, white and light green parts only cut thinly on the bias
3 inches cube fresh ginger, peeled and cut into fine julienne
2 ripe red fresno chili peppers, sliced thinly on the bias (or jalapeno)
2 lemons, zest of, in long, thin pieces, and divided into two equal portions
2 tablespoons shaoxing wine or 2 tablespoons sherry wine
1 -2 tablespoon light soy sauce
1 lb broccoli, florets broken up into bite sized pieces, with the large stalks peeled and cut into thin slices juic
1 lemon, washed and cut in half longitudinally then cut into 1/4 inch thick half-moon slices
1/4 teaspoon sesame oil

Steps:

  • Mix chicken with the next five ingredients, and allow to marinate for twenty to forty minutes.
  • Heat wok over high heat until a thin thread of smoke rises. Add 3 tablespoons peanut or canola oil (reserve last tablespoon until later) and allow to heat another thirty seconds. Add scallions, ginger, chilies and half of the lemon zest and stir fry for thirty to forty seconds, or until all is fragrant.
  • Add marinated chicken, and spread into a single layer on the bottom of the wok, and leave undisturbed for about one minute, or until the chicken browns on that side. Stir fry until the chicken is 2/3 done-in other words, 2/3 of the chicken is white or brown, and the rest is pink. Add half the lemon slices and stir fry for another thirty seconds, then remove chicken and lemon from wok to a clean bowl.
  • Add reserved tablespoon of oil to wok, and allow it to heat thirty seconds. Add broccoli and stir fry for thirty seconds, then add wine and lemon juice. Deglaze any browned bits sticking to wok, and add chicken back to wok. Add soy sauce and continue stir frying until chicken is completely cooked. Add other half of lemon zest and slices, and drizzle with sesame oil, and serve over steamed rice.

Nutrition Facts : Calories 219.8, Fat 10.6, SaturatedFat 1.8, Cholesterol 43.9, Sodium 302.3, Carbohydrate 12.8, Fiber 3.4, Sugar 3.2, Protein 20.8

GINGER CARROTS AND BROCCOLI WITH SESAME SEEDS



Ginger Carrots and Broccoli With Sesame Seeds image

Make and share this Ginger Carrots and Broccoli With Sesame Seeds recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 ounce) package peeled baby carrots or 2 medium regular carrots, julienned
2 cups broccoli florets
1 tablespoon light margarine
1/2 cup diagonally sliced celery
1/4 cup chopped sweet red pepper
1 tablespoon sesame seeds
2 teaspoons minced fresh ginger
salt & freshly ground black pepper

Steps:

  • In a medium saucepan of boiling water, simmer carrots, partially covered, for 5 minutes.
  • Add broccoli and continue cooking 3 minutes or until veggies are tender.
  • Drain well.
  • Meanwhile, in a large frypan, melt margarine over medium heat.
  • Saute celery, red pepper, sesame seeds and ginger, 3 minutes or until tender.
  • Add carrots and broccoli to frypan and stir fry until heated through.
  • Season with salt and pepper.

SESAME GINGER BROCCOLI



Sesame Ginger Broccoli image

This is a nice addition to Asian themed meals. If you do not like hot/spicy, cut back on the red pepper flakes.

Provided by startnover

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup soy sauce
4 green onions
2 tablespoons sesame seeds
2 tablespoons brown sugar
2 tablespoons grated fresh ginger
1 large garlic clove, minced
1/2 teaspoon dried crushed red pepper flakes
2 tablespoons sesame oil
1 lb fresh broccoli florets

Steps:

  • Stir the first 7 ingredients together.
  • Heat oil in wok over medium-high heat.
  • Add broccoli and stir-fry 3-5 minutes or until crisp-tender, stir in soy sauce mixture until thoroughly heated, coating well.

MISO-GLAZED ROASTED ALASKA HALIBUT WITH BROCCOLI-GINGER SLAW



MISO-GLAZED ROASTED ALASKA HALIBUT WITH BROCCOLI-GINGER SLAW image

Categories     Fish     Healthy

Yield 6

Number Of Ingredients 34

Slaw:
2 teaspoons peeled, finely grated fresh ginger
1/3 cup fresh lime juice
2 Tablespoons granulated sugar
2 Tablespoons mirin
1 Tablespoon lite soy sauce
1 package (12 oz.) broccoli coleslaw (with broccoli, carrots and red cabbage)
1 cup red seedless grapes, halved
1 cup English cucumber, peeled, seeded, halved and thinly sliced
(or sliced celery)
1 medium navel orange, peeled, sectioned and coarsely chopped
1/3 cup fresh mint leaves, torn
1/4 cup toasted chopped peanuts, if desired
Halibut:
2 Tablespoons yellow or white miso (fermented soybean paste)
2 Tablespoons mirin
1 Tablespoon lite soy sauce
1 Tablespoon firmly-packed golden brown sugar
1/2 teaspoon peeled, finely-grated fresh ginger
4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive oil
2 teaspoons lightly toasted sesame seeds
Slaw:
2 teaspoons peeled, finely grated fresh ginger
1/3 cup fresh lime juice
2 Tablespoons granulated sugar
2 Tablespoons mirin
1 Tablespoon lite soy sauce
1 package (12 oz.) broccoli coleslaw (with broccoli, carrots and red cabbage)
1 cup red seedless grapes, halved
1 cup English cucumber, peeled, seeded, halved and thinly sliced
(or sliced celery)
1 medium navel orange, peeled, sectioned and coarsely chopped
1/3 cup fresh mint leaves, torn

Steps:

  • Slaw: In a large bowl whisk together ginger, lime juice, sugar, mirin and soy sauce until sugar dissolves. Add the broccoli coleslaw, grapes, cucumber, orange sections, mint and peanuts just before serving; toss gently. Halibut: Heat oven to 400ºF. In small bowl whisk together miso, mirin, soy sauce, brown sugar and ginger until well blended; set aside. Heat an oven-safe skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 4 minutes, until browned. Turn halibut over and sear the other side, about 2 minutes. Transfer skillet to the oven; bake fish 5 minutes then brush with miso glaze. Bake an additional 6 to 9 minutes for frozen halibut or 2 to 5 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. To serve, divide slaw among four plates. Arrange halibut on top of slaw and sprinkle with sesame seeds. Nutrients per serving: 420 calories, 13g total fat, 2g saturated fat, 26% calories from fat, 45mg cholesterol, 36g protein, 42g carbohydrate, 6g fiber, 645mg sodium, 172mg calcium and 1.2g omega-3 fatty acids. Prep Time: 15 minutes Cook Time: 20 minutes Servings: 4

UDON WITH BROCCOLI AND GINGER PEANUT SAUCE



Udon With Broccoli and Ginger Peanut Sauce image

Make and share this Udon With Broccoli and Ginger Peanut Sauce recipe from Food.com.

Provided by TishT

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs broccoli
9 ounces whole-wheat brown rice udon noodles
1/2 cup unprocessed peanut butter
2 1/2 tablespoons freshly grated gingerroot
1 cup water
2 tablespoons tamari soy sauce
1 teaspoon brown rice vinegar
1 teaspoon maple syrup
2 raw garlic cloves, peeled and minced
1 dash cayenne pepper

Steps:

  • Cut off the broccoli stalks and set aside for another use (such as in a vegetable stir-fry). Cut the florets into small pieces and steam them until tender-crisp, about 2 to 3 minutes. Refresh florets under cold running water and drain. Set aside.
  • Cook the udon until tender but still chewy, 8 to 12 minutes. Perform step 3 while the udon is cooking. Drain and rinse under cold water to halt the cooking process. Drain thorougly.
  • In a blender or food processor, blend the unsalted peanut butter, freshly grated ginger, minced garlic, tamari, brown rice vinegar, maple syrup and cayenne pepper together until smooth, using just enough water to create a medium-thick consistency.
  • Immediately place the noodles in a bowl or storage container and toss with the peanut sauce. Add the broccoli.

SQUASH AND BROCCOLI WITH GINGER BUTTER



Squash and Broccoli with Ginger Butter image

Categories     Ginger     Side     Steam     Vegetarian     High Fiber     Low Sodium     Broccoli     Yellow Squash     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 5

3 1/2 to 4 cups broccoli florets
1 pound yellow crookneck squash, cut into 3/4- to 1-inch cubes
1/4 cup (1/2 stick) butter
3 tablespoons chopped crystallized ginger
1 teaspoon ground ginger

Steps:

  • Steam broccoli and squash until just tender, about 5 minutes. Melt butter in heavy large skillet over medium heat. Mix in chopped ginger and ground ginger. Add broccoli and squash and toss to coat. Season mixture to taste with salt and pepper and serve immediately.

BROCCOLI SLAW WITH SESAME GINGER DRESSING



Broccoli Slaw with Sesame Ginger Dressing image

This easy Asian Broccoli Slaw with Sesame Ginger Dressing is chock full of good for you healthy vegetables but still has all the flavor that you crave. You can put this salad together in about ten minutes with very little effort.

Provided by Beth Pierce

Categories     Other Salads

Time 10m

Number Of Ingredients 11

3 Tbsp low sodium soy sauce
3 Tbsp balsamic vinegar
2 tsp brown sugar
2 cloves garlic minced
1 1/2 tsp sesame oil
1 Tbsp fresh ginger
2 c sugar snap peas
1 (12 ounce) bag broccoli cole slaw
1 red pepper julienne cut
1/4 c almonds
salt and pepper to taste

Steps:

  • 1. Whisk together soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set aside.
  • 2. Whisk together soy sauce, vinegar, brown sugar, garlic, sesame oil and ginger. Set aside.
  • 3. In large bowl combine sugar snap peas, broccoli cole slaw, red pepper, almonds and sesame ginger dressing. Toss gently to coat. Salt and pepper to taste.

Tips:

  • Prep Your Veggies: Before you start cooking, make sure to wash and cut your broccoli and bell pepper into bite-sized pieces. This will help them cook evenly and quickly.
  • Use Fresh Ginger: Fresh ginger adds a zesty and aromatic flavor to this dish. If you don't have fresh ginger on hand, you can substitute ground ginger, but be sure to use half the amount.
  • Don't Overcook the Broccoli: Broccoli should be cooked until it's tender but still has a bit of a crunch. Overcooking will make it mushy and bland.
  • Add a Squeeze of Lemon: A squeeze of lemon juice brightens the flavors of this dish and adds a touch of acidity.

Conclusion:

This ginger broccoli recipe is a healthy and flavorful side dish that's perfect for any occasion. With its simple ingredients and easy-to-follow instructions, it's a great option for busy weeknights or special gatherings. The combination of broccoli, bell pepper, and ginger creates a vibrant and delicious dish that's sure to impress your family and friends. Whether you serve it as a side dish or as part of a main course, this ginger broccoli recipe is sure to be a hit.

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