Tag Archives: stir fried broccoli

Sesame Stir Fried Broccoli

I’ve heard some people say they don’t like broccoli because of the way it smells when they boil it. I say don’t boil it at all! A quick sauté in a saucepan is going to give you bright, crisp-tender broccoli that will be far more appetizing than any boiled broccoli mush you’ve eaten in the past.

If you aren’t crazy about how a vegetable (or anything) smells when you are cooking it, one of the best ways to combat it is to cook it with things that smell wonderful. I’ve combined my broccoli with garlic and sesame, both of which smell absolutely divine. Toss in a little crushed red pepper and a splash of soy sauce and you are good to go.

I would put this on a bowl of rice or noodles and call it dinner, but feel free to toss some shrimp, chicken or tofu with it, or just serve it as a veggie side for your favorite main dish.

Sesame Stir Fried Broccoli

Sesame Stir Fried Broccoli

Sesame Stir Fried Broccoli

1-2 heads broccoli, cut into bite size florets (I chop up the stems and include those too)
2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
2 cloves garlic, minced
1 tbsp. soy sauce
Toasted sesame seeds for garnish (optional)

Heat large skillet or wok over medium high heat. Add sesame oil, garlic and crushed red pepper. Cook and stir 30 seconds until fragrant. Add broccoli. Cook, stirring often, over medium high heat for 3-5 minutes, or until broccoli is bright green, tender but still crisp. Toss with soy sauce. Add a bit of salt if needed. Garnish with sesame seeds if desired.

 

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Pork and Broccoli Stir Fry with a Twist of Orange

I won’t pretend this is any sort of authentic recipe, but it is one I make often.  It’s my healthier take on Chinese stir fry.  I usually use a small amount of meat, and a large amount of broccoli or other veggies.  I love the fresh udon noodles in this and use them often.  If you haven’t come across these before, I usually find them in the produce section with the refrigerated items such as tofu and wonton wrappers.  They also freeze well which makes them extra convenient in my book.  If you are on a low carb or low gluten diet, feel free to leave them out or serve the stir fry with rice instead.

I always find it interesting to note that when I eat with chopsticks I always eat less.  I think it’s because I have to concentrate a bit more on my food instead of eating mindlessly.  I also eat slower and take smaller bites.  Maybe I should start eating everything with chopsticks.

Pork and Broccoli Stir Fry with a Twist of Orange

Pork and Broccoli Stir Fry with a Twist of Orange

Pork & Broccoli Stir Fry with a Twist of Orange

1/2 pound boneless pork loin chops, sliced into thin strips
1 big bunch broccoli, cut into florets (I usually slice up most of the stems as well)
1-2 tsp. sesame oil
1 tsp. fresh ginger, minced
1/4 cup soy sauce
1/2 tsp. lime juice
1/4 cup orange juice
1 tsp. cornstarch
1/2 tsp. chile garlic sauce (find in the Asian section of the store)
1 pkg. fresh udon noodles (find in the produce section in most stores)
Toasted sesame seeds

In a small bowl combine soy sauce, lime juice, orange juice, cornstarch and chile garlic sauce.  Stir until cornstarch dissolves and set aside.  Set your noodles in a colander and rinse with warm water to separate noodles.  Set aside.

Heat a large skillet or wok over medium high heat.  Add sesame oil and let heat for a few seconds.  Add ginger and stir fry for about 30 seconds.  Add pork.  Stir fry until most of the pink is gone.  Add broccoli.  Continue to stir fry 4-5 minutes until broccoli is just tender (I prefer mine a little on the crunchy side, but feel free to cook a bit more if you like it softer).  Pour sauce over meat and veggies and cook for a minute or two until it is slightly thickened and coating everything well.  Add noodles and stir fry (gently so you don’t break up the noodles too much) another minute or so to combine.   Top each serving with a generous sprinkle of toasted sesame seeds and eat!

 

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