EASY STIR-FRIED BROCCOLI TERIYAKI
Flash fried broccoli smothered in homemade vegan teriyaki sauce! It's healthy, delicious, and will convert your biggest broccoli hater.
Provided by Linda & Alex
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 3
Steps:
- Make the teriyaki sauce
- Cut the broccoli into bite sized florets
- Heat the oil in a heavy wok or cast-iron skillet
- When the oil is hot (test by adding a small floret to the pan, if it sizzles, it's ready) add the broccoli and toss to coat in the oil. Continue tossing for approximately 6 to 8 minutes, or until just fork tender. (See Note)
- Pour the teriyaki sauce over the broccoli and toss to coat.
Nutrition Facts : Calories 90 kcal, Carbohydrate 7 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 33 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 cup, UnsaturatedFat 2 g
EASY ROASTED BROCCOLI
Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.
Provided by karenatlincoln
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g
BAKED TERIYAKI PORK & VEGGIES
Minimal preparation makes this dish easy. I use precut broccoli and boneless, trimmed pork chops to save time. Sometimes I throw in multicolored carrots for extra prettiness. Try it served over rice or noodles. -Billie Pock, Spring Creek, Nevada
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Line a 15x10x1-in. pan with foil; add broccoli and carrots. Toss with olive oil, ginger, pepper and salt; spread out into a single layer. , Place pork chops on top of vegetables; drizzle with teriyaki sauce. Bake until a thermometer inserted in pork reads 145°, about 30 minutes. If desired, preheat broiler; broil chops and vegetables 2-4 in. from heat until browned, 1-2 minutes. Top with sesame seeds if desired.
Nutrition Facts : Calories 322 calories, Fat 13g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 613mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
TERIYAKI BROCCOLI
I am not kidding when I tell you my teriyaki broccoli is the best and easiest way to eat broccoli. Not many ingredients are required and little cooking is actually done.
Provided by alliecarte
Categories Sides
Time 30m
Number Of Ingredients 3
Steps:
- To start, preheat your oven to 425 degrees. Then, cut up the broccoli heads into bite-sized pieces; however, I also like to use pre-cut broccoli heads. Place those in a bowl with the teriyaki sauce and honey, stirring to coat.
- Line a baking tray with aluminum foil, this dish can get messy. Then, spray the foil with cooking spray. Add the broccoli to the pan, shaking off any excess sauce. Bake in the oven for about 20-25 minutes, flipping halfway.
- Once done, place back in the bowl of sauce and toss to absorb any extra flavor.
Nutrition Facts : Sugar 18 g, Fiber 5 g, Calories 133 kcal, SaturatedFat 1 g, Fat 1 g, Protein 7 g, Carbohydrate 29 g, UnsaturatedFat 2 g, ServingSize 1 serving
ROASTED TERIYAKI VEG BOWL
Enjoy a balanced vegan veg bowl featuring brown rice topped with colourful veg and chickpeas cooked in a teriyaki sauce. It delivers four of your 5-a-day
Provided by Liberty Mendez
Categories Lunch, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oven to 220C/200C fan/gas 7. Chop the broccoli stalks, leaving the florets whole, and put all of it in a large bowl. Add the pak choi, red onions, peppers, carrots, chickpeas (patted dry with kitchen paper), oil, 3 tbsp of the teriyaki sauce and the ginger. Toss until everything is coated and season lightly. Tip onto a large non-stick baking sheet in a single even layer, using two trays if needed.
- Bake the veg for 35-40 mins, tossing halfway through until starting to brown. When there is 5 mins of cooking time left, heat up the rice. Divide the rice between the bowls and top with the roasted veg. Drizzle over the reserved teriyaki sauce and scatter with the spring onions and sesame seeds.
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