Best Microwave Asian Broccoli And Cauliflower Recipes

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MICROWAVE BROCCOLI AND CAULIFLOWER WITH MUSTARD SAUCE



Microwave Broccoli and Cauliflower With Mustard Sauce image

This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories     Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups fresh broccoli florets
3 cups fresh cauliflower florets
3/4 cup milk
1 1/2 tablespoons flour
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon onion powder

Steps:

  • Combine broccoli and cauliflower in a microwave-safe baking dish. Cover.
  • Stirring once, microwave on high power for 8 to 12 minutes or until tender; drain.
  • In a medium bowl, combine remaining ingredients. Stirring after each minute, microwave on high power for 3 to 4 minutes or until sauce is thickened.
  • Pour sauce over vegetables.

MICROWAVE ASIAN BROCCOLI AND CAULIFLOWER



Microwave Asian Broccoli and Cauliflower image

A quick and easy side dish. I like to use the SteamFresh broccoli and cauliflower mixture but you can use whatever you like.

Provided by bmcnichol

Categories     Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) bag steam fresh broccoli and cauliflower mix
2 tablespoons cold water
1 small onion, finely chopped
1 tablespoon butter
1 cup hot water
1 tablespoon chicken bouillon granule
2 tablespoons cornstarch
1 tablespoon soy sauce
1 dash pepper

Steps:

  • Make broccoli and cauliflower mixture per package directions.
  • Set aside.
  • In a bowl, combine the onion and butter.
  • Cover and microwave on high for 1 to 1-1/2 minutes or until onions are tender.
  • Dissolve bouillon in hot water.
  • Mix the cornstarch and cold water.
  • Mix until smooth.
  • Add soy sauce and pepper to bouillon mixture and mix well.
  • Stir into onion mixture.
  • Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute.
  • Pour over cauliflower.

Nutrition Facts : Calories 54.8, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.8, Sodium 551.5, Carbohydrate 6, Fiber 0.3, Sugar 1.1, Protein 0.9

QUICK ASIAN BROCCOLI STIR-FRY



Quick Asian Broccoli Stir-Fry image

Bright green & fragrant. I found this recipe in a 30-year old Chinese cookbook. I've adapted it for frozen broccoli to make a faster side dish. The color and aroma is great. For fresh brocolli....saute the florets in the ginger oil, add a few tbsp water, cover and steam for 5 mins.

Provided by Needles

Categories     Vegetable

Time 6m

Yield 3 serving(s)

Number Of Ingredients 6

1 lb frozen broccoli florets
1 teaspoon oil
3 -4 slices fresh ginger, quarter-sized
1/2 teaspoon sugar
salt
1 -2 tablespoon sesame oil

Steps:

  • Thaw broccoli florets in microwave.
  • Heat the oil on medium high in a non-stick skillet.
  • Brown the ginger slices.
  • Add drained broccoli.
  • Stir-fry one minute; add sugar and salt.
  • Continue frying until degree of doneness you prefer and all liquid is absorbed.
  • Remove from heat and toss with sesame oil.

Nutrition Facts : Calories 97.2, Fat 6.5, SaturatedFat 0.9, Sodium 36.6, Carbohydrate 8.3, Fiber 4.6, Sugar 2.8, Protein 4.3

BROCCOLI AND CAULIFLOWER STIR FRY



Broccoli and Cauliflower Stir Fry image

A very healthy, easy, tasty Asian dish that reheats well for lunch the next day! Can be served as a main dish or side dish. Check out the calorie count! Great with rice!

Provided by swingncocoa

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 11

3 broccoli florets
1 head cauliflower
1 carrot, sliced
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
1/4 cup green onion, sliced
3 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes
salt

Steps:

  • Cut broccoli and cauliflower into smaller pieces.
  • Heat water in a large wok to boiling and add broccoli and cauliflower.
  • Let sit for 2-3 minutes, then remove from wok, drain and rinse with cold water.
  • In same wok, heat 1-2 T oil on high. Add ginger, garlic, carrot, and green onion. Cook until garlic starts to turn brown. Be careful not to overcook!
  • Add broccoli and cauliflower and stir.
  • Add sauce, stir, and let simmer for several minutes.
  • Serve immediately!

SZECHUAN BROCCOLI AND CAULIFLOWER



Szechuan Broccoli and Cauliflower image

This recipe is from The New Mayo Clinic Cookbook. It is easy to put together and has many possibilities. Equal parts green beans, bell peppers or your favorite veggie can be used. This is wonderful with fish and steamed brown rice.

Provided by PaulaG

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cauliflower florets
3 cups broccoli florets
3 tablespoons oyster sauce
1 tablespoon water
1/4 teaspoon chili paste
1 tablespoon olive oil
1 tablespoon finely minced fresh ginger
3 garlic cloves, minced
1 carrot, scrubbed and thinly sliced on the diagonal
1 green onion, thinly sliced on the diagonal

Steps:

  • Place the cauliflower and broccoli in a steamer basket over boiling salted water.
  • Boil until crisp tender, approximately 5 minutes.
  • In a small dish, combine the oyster sauce, water and chili paste; set aside.
  • Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic.
  • Saute for 30 seconds taking care not to allow the garlic to brown.
  • Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli.
  • Toss and stir for approximately 2 minutes.
  • Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute.
  • Remove from heat and stir in green onion.
  • Serve immediately.

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