Category: broccoli

Chinese sesame-ginger “beef” &am…

Chinese sesame-ginger “beef” & broccoli

recipe under the cut!

INGREDIENTS:

for the beef & broccoli:

  • 1 bag of Gardein beefless tips
  • 1 cup broccoli florets
  • ½ yellow onion, sliced
  • 4 cloves of garlic, peeled and crushed
  • a 2″ chunk of fresh ginger, peeled and sliced thinly lengthwise
  • 2 tbsp neutral frying oil (sesame, vegetable, canola)
  • 1 tbsp sesame seeds (optional)

for the marinade:

  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 2 tsp cornstarch

for the cornstarch slurry:

  • 3 tbsp + 1 tsp soy sauce
  • 2 tbsp toasted sesame oil
  • 3 tbsp water
  • 3 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 tsp black pepper
  • 1 tbsp cornstarch
  • 1-2 tsp chili garlic sauce (optional)

INSTRUCTIONS:

1. thaw beefless tips by placing the bag in a large bowl full of warm water.

2. mix ingredients for the marinade in a large bowl. add beefless tips to the bowl, stirring to coat, and refrigerate. mix ingredients for the cornstarch slurry in a bowl and refrigerate. (all ingredients should be kept at room temperature or colder: heat will cause the cornstarch to clump.)

3. boil ¼ cup of water in a large pan, or a wok on a wok ring if you have a gas stove. blanch broccoli for about three minutes, stirring occasionally. set aside.

4. heat oil over high heat in your pan or wok until oil is smoking. add ginger and garlic and fry for about 30 seconds, until aromatic. remove garlic and ginger from the oil.

5. lower heat to medium and fry onions for a few minutes until slightly softened. add beefless tips and marinade and fry until almost done, stirring occasionally.

6. add cornstarch slurry and sesame seeds. lower heat to medium-low and simmer until the sauce is slightly thickened. add broccoli and fry for another minute until softened.

Chinese vegetable stir-fry with crispy noodles…

Chinese vegetable stir-fry with crispy noodles

recipe under the cut!

INGREDIENTS:

for the stir fry:

  • 2 tbsp neutral frying oil (sesame, vegetable, canola)
  • 1 8oz bag of chow mein noodles
  • 4 large shiitake mushrooms, slivered (about 1 cup)
  • 1 cup snow peas
  • 1 yellow pepper, thinly sliced
  • 2-4 carrots, sliced or julienned (about 1 cup)
  • 1 cup baby corn
  • 1 ½ cup broccoli florets
  • 1 cup bean sprouts
  • 1 large onion, diced
  • 5 cloves garlic, crushed and minced
  • 1 tbsp fresh ginger, grated

for the sauce:

  • ½ cup soy sauce
  • 2 tbsp cornstarch
  • 2 tsp sugar
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • ½ cup water
  • 2 tsp white pepper
  • 1 tbsp sweet chili sauce
  • 2 tsp Chinese five-spice

INSTRUCTIONS:

1. mix the ingredients for the sauce and set aside.

(all ingredients should be kept at room temperature or colder: heat will cause the cornstarch to clump.)

2. coat noodles with 2 tbsp of oil in a large bowl.

3. heat a large pan, or a wok on a wok ring if you have a gas stove (otherwise the wok won’t get hot enough), over high heat. fry the noodles, stirring constantly, until light brown and crispy. set aside.

4. heat ¼ cup oil over high heat in your wok or pan. add garlic, ginger, and onion and fry, stirring constantly, for a few minutes until the onion begins to soften.

5. add broccoli and baby corn and continue frying for another minute.

6. add the carrots, mushrooms, snow peas, and yellow pepper and fry until the pepper begins to soften.

7. pour in the sauce and continue frying until the sauce thickens. add in bean sprouts and continue to cook for about a minute, until the sprouts are wilted.

8. pour vegetable and sauce mixture over the noodles and serve.

BRUSCHETTE BROCCOLO E POMODORIIngredienti (4 persone): 100 gr di…

BRUSCHETTE BROCCOLO E POMODORI

Ingredienti (4 persone): 100 gr di pane toscano senza sale, 1 broccolo, pomodori q.b., mezza cipolla bionda, olio q.b., peperoncino q.b., sale q.b., origano q.b.

Procedimento: far bollire il broccolo dopo averlo tagliato a pezzi (volendo si può tenere anche il gambo, sbucciandolo e conservando solo la parte chiara all’interno). Quando è morbido, scolare e frullare, assieme ad olio, peperoncino e sale. A parte tagliare il pane a fettine e passarle in padella per farle dorare. Tagliare i pomodorini con la cipolla in una bacinella, aggiungere olio e origano. Assemblare, ponendo con un cucchiaio della crema sopra il pane e poi un cucchiaino di pomodori e cipolla.

FARFALLE AL RAGU’ DI BROCCOLO ROMANESCOIngredienti (4 persone):…

FARFALLE AL RAGU’ DI BROCCOLO ROMANESCO

Ingredienti (4 persone): 350 gr di farfalle integrali, ¼ di broccolo romano, 1 cipolla, 1 carota, 1 gambo di sedano,
240 ml di passata di pomodoro,
olio extra vergine d’oliva q.b., sale q.b.,

pepe q.b.

Procedimento:
Iniziare a preparare il ragù, facendo bollire il broccolo in acqua salata finchè non si ammorbidisce un pò. Deve mantenere comunque una certa consistenza non troppo molle. Preparare un
soffritto con l’olio, la cipolla, la carota e sedano, tritati
finemente. Aggiungere la polpa di pomodoro e dopo 10 minuti unire anche il broccolo . Cuocere per circa 20 minuti aggiungendo sale e pepe.
A parte cuocere la
pasta in acqua salata, scolarla e aggiungerla al sugo e servire.

PASTA WITH ROMANESCO BROCCOLI RAGU’

Ingredients (4 servings): 350 grams of wholewheat butterflies pasta, ¼ Romanesco broccoli, 1 onion, 1 carrot, 1 stalk of celery, 240 ml of tomato sauce, extra virgin olive oil q.s., q.s. salt, pepper q.s.

Procedure:
Start preparing the sauce by boiling broccoli in salted water until it softens a little. It should still maintain a certain consistency not too soft. Sauté  onion, carrot and celery finely chopped with oil. Add the tomato pulp, and after 10 minutes add broccoli. Cook for about 20 minutes, adding salt and pepper.
Apart cook the pasta in salted water, drain it and add it to the sauce and serve.

FUSILLI ALLA CREMA DI BROCCOLO E PAPRIKAIngredienti (2 persone):…

FUSILLI ALLA CREMA DI BROCCOLO E PAPRIKA

Ingredienti (2 persone): 250 gr di fusilli integrali, 1 broccolo, 250 ml di panna di soia,  sale q.b., paprika q.b.
Procedimento: riempire una pentola d’acqua e aggiungere il broccolo tagliato a
pezzetti. Cuocere per circa 10 minuti. Scolare e rimettere nella padella, aggiungere la panna, salare e frullare bene. A parte cuocere al dente la pasta
in abbondante acqua salata e scolare. Aggiungere la pasta nella pentola
con il condimento, facendola saltare 1 minuto a fuoco acceso e servire guarnita con paprika.

—————————————————————————–
FUSILLI BROCCOLI CREAM AND PAPRIKA

Ingredients (2 servings):
250 g whole wheat fusilli, 1 broccoli, 250 ml of soy cream, salt to taste, paprika to taste
Procedure: Fill a pot with water and add the broccoli cut into pieces. Bake for about 10 minutes. Drain and return to the pan, add the cream, salt and blend. Apart cook the pasta in salted water and drain. Add the pasta in the pan with the sauce, cooking one minute again and serve garnished with paprika.