Best Broccoli And Scallions With Thai Style Vinaigrette Recipes

BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE

Broccoli and Scallions With Thai-Style Vinaigrette image

Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.

Provided by Colu Henry

Categories dinner, lunch, weekday, vegetables

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
4 scallions, cut into 2-inch pieces
4 tablespoons olive oil
Kosher salt and black pepper
1/4 cup freshly squeezed lime juice (from 1 to 2 limes)
1 scallion, finely chopped
1 1/2 teaspoons light brown sugar
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons fish sauce
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint

Steps:

Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 5 grams

ASIAN BROCCOLI

Asian Broccoli image

Provided by Sophie Brickman

Categories quick, weekday, side dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 heads broccoli (1 1/2 to 2 pounds), cut into florets, stems trimmed and cut into slices 1/4-inch thick
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons ground ginger
Pinch red pepper flakes
3 garlic cloves, smashed and peeled
1/4 cup olive oil
3 scallions, chopped (about 1/4 cup)
1/4 cup coarsely chopped fresh cilantro
5 large fresh basil leaves, torn
2 tablespoons coarsely chopped fresh mint
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon fish sauce, optional
1 teaspoon sriracha hot sauce, optional

Steps:

Heat oven to 450 degrees. Put broccoli in a bowl and season with salt, black pepper, ginger and red pepper flakes. Toss with garlic cloves and oil. Spread broccoli on a baking sheet and roast for 15 to 20 minutes, until tender and lightly browned. Discard garlic cloves. While broccoli roasts, combine scallions, cilantro, basil and mint in a large bowl.
Make the vinaigrette: In a small bowl, combine rice wine vinegar, lime juice, olive oil, sesame oil, soy sauce and, if you want a stronger-flavored dish, fish sauce and sriracha. Whisk until emulsified.
Add cooked broccoli to the large bowl with the herbs and toss. Add vinaigrette, to taste, and toss. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 2 grams

BROCCOLI WITH SESAME SEEDS AND SCALLIONS

Broccoli With Sesame Seeds and Scallions image

This recipe is from The Diabetes Food and Nutrition Bible. It provides a different way to prepare one of my favorite veggies--broccoli.

Provided by PaulaG

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs broccoli, cut into florets
2 garlic cloves, minced
3 scallions, minced
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon sesame seeds

Steps:

Place the broccoli florets in a steamer basket over 1 inch of boiling water.
Steam the broccoli until bright green and crisp tender.
Meanwhile in a small bowl combine the garlic, scallions, rice vinegar, and sesame oil and sesame seeds.
Plunge the broccoli into cool water to stop the cooking process, drain well.
Place well drained broccoli in a medium bowl and toss with sesame dressing.
Serve at room temperature.

Nutrition Facts : Calories 96.5, Fat 4, SaturatedFat 0.6, Sodium 58.5, Carbohydrate 13.2, Fiber 5, Sugar 3.2, Protein 5.5

THAI NOODLE BOWLS WITH BROCCOLI

Thai Noodle Bowls with Broccoli image

Build a meal around one color, like this noodle bowl topped with broccoli, cucumber and mint.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup rice vinegar
3 tablespoons fresh lime juice
2 tablespoons fish sauce (vegan if preferred)
2 tablespoons sugar
1 1-inch piece ginger, minced
2 scallions, sliced (dark green parts reserved for topping)
1/2 to 1 small Thai green chile pepper, sliced
6 ounces rice noodles
2 tablespoons plus 2 teaspoons vegetable oil
1 tablespoon fish sauce (vegan if preferred)
1 teaspoon sugar
2 tablespoons minced fresh lemongrass
1 large head broccoli, stalks peeled, cut into long florets
1/3 English cucumber, thinly sliced
1 celery stalk, thinly sliced
1 head Little Gem lettuce, shredded
1/2 cup shredded fresh mint
Canned fried onions and roasted unsalted peanuts, for topping

Steps:

Make the dressing: Whisk the vinegar, 1/4 cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside.
Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat.
Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes.
Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.