Best Broccoli With Chinese Sausage Recipes

Chinese Broccoli with Sausage and Polenta image

Yield Makes 6 servings

Number Of Ingredients 14

2 lb Chinese broccoli, thick ends trimmed
For polenta
6 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta (not instant) or yellow cornmeal
3 tablespoons unsalted butter, softened
1/2 cup heavy cream
2 tablespoons finely grated parmesan
For sausage and garlic
2 tablespoons olive oil
3/4 lb hot Italian sausage, casings removed
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Cook broccoli:
Cut broccoli stems diagonally into 1-inch pieces and coarsely chop leaves. Cook stems in a large pot of boiling salted water until just tender, about4 minutes. Stir in leaves and cook 1 minute. Drain in a colander, then rinse under cold water to stop cooking. Do not squeeze out excess water.
Cook polenta:
Bring water with salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking constantly. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking, 45 minutes total. Stir in butter, cream, and cheese and remove from heat.
Sauté sausage and garlic while polenta cooks:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté sausage, stirring and breaking up meat into large pieces with a spoon, until browned and cooked through, about 5 minutes. Transfer with a slotted spoon to a plate. Reduce heat to moderate, then cook garlic in skillet, stirring, until golden, about 2 minutes.
Add broccoli and cook, stirring and scraping up brown bits from bottom of skillet, 2 minutes. Return sausage to skillet and toss with greens, salt, and pepper. Serve over polenta.

Warm Broccoli and Tofu Salad with Grilled Chinese Sausage and Chili Miso Vinaigrette image

Provided by Food Network

Time 35m

Number Of Ingredients 11

2 tablespoons sesame oil
6 to 8 ounces Chinese sausage or smoked sausage, cut into 1/2-inch rounds
2 tablespoons chopped garlic
1 head broccoli, cut into florets and stems sliced on a bias
3 to 4 pieces of firm tofu, cut into 1/2-inch cubes
1 tablespoon grated fresh ginger
1 tablespoon chili oil (recipe follows)
3 tablespoons soy sauce
1 tablespoon mirin
2 tablespoons miso paste
2 tablespoons rice wine vinegar

Steps:

Heat a wok or large saute pan on high flame, add sesame oil, sausage and garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3 minutes and remove to a bowl.
In same pan or wok add tofu, ginger and toss quickly for 30 seconds. Remove to bowl with sausage and broccoli.
Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin, miso, rice vinegar and season to taste. If heat is too high you may need more oil for consistency.
Plate broccoli, tofu and sausage mixture on plate and drizzle warm vinaigrette on top. Garnish with scallion or chives.