Best Chinese Style Broccoli Recipes

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CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY



Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

Steps:

  • Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
  • After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
  • In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
  • Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
  • Remove the lid and increase the heat to medium-high.
  • Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
  • Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
  • Return the tofu to the pan and toss to coat in the sauce.
  • Serve over white rice and garnish with scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams

DIM SUM STYLE GAI-LAN (CHINESE BROCCOLI)



Dim Sum Style Gai-Lan (Chinese Broccoli) image

This tastes just like the Gai-Lan that my DBF and I get when we go to Dim Sum on Sundays. It is really easy to make at home. It is similar to regular broccoli but it is slightly milder and has broad flat leaves instead of florets. If you can't find Gai Lan, you can substitute broccolini. The baking soda helps the broccoli retain its green color while cooking.

Provided by cookiedog

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb gai lan or 1 lb chinese broccoli
2 teaspoons salt
1 teaspoon baking soda
1 garlic clove, sliced
1 inch gingerroot (1 inch piece, peeled)
2 teaspoons toasted sesame seeds
3 tablespoons oyster sauce
3 tablespoons water or 3 tablespoons chicken broth
1 tablespoon mirin or 1 tablespoon dry sherry
1 tablespoon sugar

Steps:

  • Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
  • Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.

Nutrition Facts : Calories 35.5, Fat 1.2, SaturatedFat 0.2, Sodium 1870.1, Carbohydrate 5.7, Fiber 0.4, Sugar 3.2, Protein 0.7

CHINESE-STYLE STIR-FRIED BROCCOLI, CARROTS AND LEEKS



Chinese-Style Stir-Fried Broccoli, Carrots and Leeks image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 bunch broccoli
3 medium carrots, scraped
3 medium leeks, white part only
1 tablespoon peanut oil
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger
2 tablespoons chicken broth
1 tablespoon sesame seeds
1 teaspoon light soy sauce
1 teaspoon sesame oil

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.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 98 milligrams, Sugar 5 grams

CHINESE STYLE BROCCOLI & ZUCCHINI STIR-FRY



Chinese Style Broccoli & Zucchini Stir-Fry image

This is another one of my favorite sides to make. The original recipe doesn't call for zucchini but I decided to add it in tonight (seen in pic). You can omit the zucchini and just use the broccoli. I'm sure other veggies can be thrown into the wok also. In place of soy sauce, I use Braggs Liquid Amino. Also, you can buy...

Provided by Jessica Fontenot

Categories     Vegetables

Time 15m

Number Of Ingredients 6

1 Tbsp + 1 tsp canola oil
1 head broccoli, cut into florets
1-2 zucchini, sliced
2 Tbsp soy sauce (or Bragg's liquid amino)
2 clove garlic, minced
2 tsp fresh lemon juice

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



Chinese Style Broccoli image

This recipe is from South Beach Diet. Ordinary broccoli springs to life with this garlicky lemon-soy dressing. Serve it with any Asian-flavored dish or even a simple grilled chicken or shrimp skewer.

Provided by Lindas Busy Kitchen

Categories     Vegetable

Time 18m

Yield 2 1 cup servings

Number Of Ingredients 6

1/2 tablespoon canola oil, plus
1/2 teaspoon canola oil
1/2 head broccoli, cut into florets (3 cups)
1 tablespoon low sodium soy sauce
1 garlic clove, minced
1 teaspoon fresh lemon juice

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 SALAD



Chinese-Style Broccoli Salad image

This is a refreshing and light tasting broccoli salad. Try sprinkling a few sesame or pumpkin seeds on top for a little extra crunch!

Provided by CHRISTYJ

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Yield 4

Number Of Ingredients 8

2 heads fresh broccoli
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons light soy sauce
2 tablespoons distilled white vinegar
2 tablespoons sesame oil
¼ teaspoon salt
1 tablespoon white sugar

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!

Nutrition Facts : Calories 188.4 calories, Carbohydrate 13.8 g, Fat 14.2 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 2204.6 mg, Sugar 5.8 g

CHINESE STYLE BEEF BROCCOLI AND RICE



Chinese Style Beef Broccoli and Rice image

Make and share this Chinese Style Beef Broccoli and Rice recipe from Food.com.

Provided by dicentra

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs top sirloin steaks, trimmed
1/2 teaspoon ground ginger
1 teaspoon sugar
3 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon vegetable oil
1 cup water
3/4 cup quick cooking long grain rice
1 lb broccoli, cut in 1 inch pieces

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



Chinese-Style Broccoli Salad image

"This is a refreshing and light tasting broccoli salad. Try sprinkling a few sesame or pumpkin seeds on top for a little extra crunch!"

Provided by Hbear 30

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

2 heads fresh broccoli
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons light soy sauce
2 tablespoons distilled white vinegar
2 tablespoons sesame oil
1/4 teaspoon salt
1 tablespoon white sugar

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!

Nutrition Facts : Calories 188.2, Fat 14.2, SaturatedFat 2, Sodium 2449.8, Carbohydrate 13.7, Fiber 4.7, Sugar 5.2, Protein 4.3

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)



Chicken and Broccoli (Chinese Takeout Style) image

An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}

Provided by @MakeItYours

Number Of Ingredients 15

1 lb (450 g) boneless skinless chicken breast ((or thigh))
1 tablespoon Shaoxing wine ((or dry sherry))
1/2 teaspoon salt
1 tablespoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine ((or dry sherry))
1/2 tablespoon dark soy sauce ((or soy sauce))
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 head broccoli (, chopped into bite-sized florets)
2 tablespoons peanut oil ((or vegetable oil))
4 cloves garlic (, minced)
1 teaspoon ginger (, minced)

Steps:

  • Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
  • Combine all the sauce ingredients in a bowl. Stir to mix well.
  • Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
  • Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  • Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  • Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
  • Serve hot with steamed rice or boiled noodles as a main dish.

BEEF W/BROCCOLI - CHINESE STYLE



BEEF W/BROCCOLI - CHINESE STYLE image

Every time we go to the Chinese Restaurant, we always order Beef w/Broccoli. So now we make it at home, too! It's a very hearty dish and healthy, too! Eat all your veggies, now!

Provided by Jo Anne Sugimoto

Categories     Beef

Number Of Ingredients 16

1 1/2 lb flank steak*
1 Tbsp soy sauce
1 Tbsp cornstarch
1 tsp ginger root, grated
1 tsp sherry or sake (japanese liquor)
1 Tbsp oil
4 c broccoli**
1 Tbsp oil
salt to taste
OYSTER SAUCE GRAVY
3/4 c water
1 Tbsp soy sauce
1/2 tsp sugar
2 Tbsp oyster sauce
1 Tbsp cornstarch
salt to taste

Steps:

  • 1. Cut flank steak lengthwise in half, then slice across the grain on a slant into thin strips.
  • 2. Marinate in mixture of soy sauce, cornstarch, ginger, sherry and oil.
  • 3. Use a paring knife to peel the tough outer skin of the broccoli and slice the stems diagonally into 1/4 inch pieces. Cut the florets and break into smaller bite size pieces.
  • 4. Saute the broccoli in a hot skillet with oil. Stir fry for 2 to 3 minutes. Salt to taste. Add a Tbsp. of water, to prevent burning. Do not over cook the broccoli, just barely cook it. Remove from the skillet.
  • 5. Add 1 Tbsp. of oil to the skillet, saute meat over medium-high heat. While the meat is slightly pink in the middle, add the broccoli and oyster sauce gravy, cook until meat is browned.
  • 6. Scrape the bottom of the skillet and keep stir frying to prevent everything from sticking and burning. Cook just until thickened, stirring constantly.
  • 7. Remove from heat, place on an oval platter for serving, add a parsley sprig on top for garnish.
  • 8. *ANY TYPE OF MEAT OR CHICKEN CAN BE SUBSTITUTED **ANY OTHER TYPE OF VEGETABLE COMBINATION CAN BE SUBSTITUTED.
  • 9. OYSTER SAUCE GRAVY: Combine all the ingredients for the oyster sauce gravy in a saucepan and bring to a boil, add the cornstarch and mix till the gravy thickens. Turn off the heat and salt to taste since some oyster sauces are quite salty.

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



Chinese Style Broccoli with Mushrooms Recipe - (4.6/5) image

Provided by GratefulSea

Number Of Ingredients 0

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.

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