Stir Fried Beef and Broccoli Recipe

Stir Fried Beef and Broccoli Recipe

Stir Fried Beef and Broccoli

Ingredients:

  • 1 lb sirloin, flank or eye of round steak, cut into thin strips across the grain
  • 4 cups broccoli florets
  • 1 medium sized carrot, peeled and cut intro strips
  • 4 cloves garlic, minced
  • 1 Tbsp ginger, minced or grated
  • 1 small onion, thinly sliced
  • 2 tsp cornstarch(dissolved in 2 Tbsp water) + another 1 tsp
  • 2 Tbsp oyster sauce
  • 4 tsp light soy sauce
  • 2 tsp hoisin sauce
  • 2 tsp sugar
  • salt and pepper
  • 2½ Tbsp pure olive oil
  • 1 Tbsp sesame oil + another 1 tsp
  • 1 tsp toasted sesame seeds (optional)

Procedure:

  1. Season beef with ½ tsp salt and ¼ tsp freshly ground pepper. Add 1 tsp cornstarch, 1 tsp sugar, 2 tsp soy sauce and 1 tsp sesame oil. Mix well and set aside. Let sit for about 30 minutes.
  2. Meanwhile, mix oyster sauce, remaining light soy sauce, hoisin sauce, dissolved cornstarch and remaining sugar in a small bowl. Set aside.
  3. In a wok or big non-stick skillet over medium-high heat, stir fry garlic, onions and ginger in 1½ Tbsp pure olive oil for about 30 seconds. Add beef and stir fry for 3 minutes or until there’s no more red showing.
  4. Add remaining pure olive oil to the wok. Add broccoli florets and carrots and stir. Cover and cook for 3-5 minutes or until desired crunchiness of broccoli and carrots is obtained. Add the sauce. Stir for a minute. Season with salt and pepper to suit your taste. Add 1 Tbsp sesame oil. Stir some more.
  5. Remove from heat. Garnish with roasted sesame seeds if desired. Serve hot with steamed rice.

 


Kung Pao Chicken Recipe

Kung Pao Chicken

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 4

Ingredients:

  • 1 tablespoon canola oil, divided
  • 4 cups broccoli florets
  • 1 tablespoon ground fresh ginger (such as Spice World), divided
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper
  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 garlic cloves, minced
  • 2 tablespoons coarsely chopped salted peanuts

Procedure:

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
  2. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
  3. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Chicken and Vegetables Congee (Chok)

Chicken and Vegetables Congee (Chok)

Total time: 2 hrs 25 mins
Prep Time: 25 mins
Cooking Time: 2 hrs
Servings: 6

Ingredents:

  • 1 1/2 cups of washed rice
  • 8 cups of room temperature water
  • 6 large chicken thighs (can use any part of the chicken)
  • 1/2 cup dried scallops
  • 5 garlic cloves, skinned and crushed
  • 1 slice fresh ginger, thick, crushed (2cm) (optional)
  • 3 tablespoons oyster sauce
  • 2 tablespoons Chinese wine or 2 tablespoons sherry wine
  • 1 tablespoon soya sauce
  • 1 tablespoon white pepper or 1 tablespoon black pepper
  • 1 1/2 teaspoons sugar
  • 1 tablespoon low-sodium worcestershire sauce
  • 1 tablespoon sesame oil
  • 1 carrot (sliced about 1 cm in thickness)
  • 1 head broccoli (chopped up to bite size)
  • 2 eggs

Garnishing:

  • chopped green onion
  • chopped cilantro
  • 1 dash white pepper

Procedure:

  1. Cut the chicken thighs up into two inch lengths.
  2. Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
  3. Leave the chicken to marinate in the fridge for about 30 min or longer.
  4. (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
  5. Let this boil on a low heat for about 1 hour.
  6. (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn’t stick and burn at the bottom of the pot.
  7. NOTE: The congee is boiled at low heat, so that the congee will be smooth.
  8. NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
  9. Pour in the carrots, and allow the congee to continue simmering.
  10. Take the chicken out of the fridge, and pour it into the congee.
  11. (a fair bit of water would have disappeared by now; thus adding the chicken won’t cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
  12. Allow this to cook for about 15 minutes.
  13. Add the broccoli into the pot.
  14. Allow the congee to cook until you are happy with the thickness of the congee.
  15. Bring the congee to a boil, while continuously stirring it.
  16. Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
  17. Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
  18. Ladle into bowls, and garnish.
  19. Enjoy a bowl of smooth yummy congee.

Shrimps Cashew and Broccoli Stir Fry Recipe

Shrimps Cashew and Broccoli Stir Fry

Ingredients:

  • 400g shrimps, peeled and deveined
  • 1 large head broccoli, cut into florets
  • 1 cup cashews
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ginger paste
  • 3 tbsp Chinese cooking wine
  • 1 cup chicken stock
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • salt
  • freshly ground black pepper
  • peanut oil

Procedure:

  1. Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
  2. Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
  3. Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
  4. Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.

Stir Fried Chinese Vegetables Recipe

Stir Fried Chinese Vegetables

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4 to 6

Ingredients:

  • 4 tablespoons peanut oil or vegetable oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon crushed red chili flakes
  • 1/2 red onion, trimmed and cut into 4 wedges, layers separated
  • 2 heads baby bok choy, trimmed, cut lengthwise in quarters
  • 1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces
  • 1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces
  • 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately
  • 1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips
  • 2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated
  • 1 tablespoon soy sauce
  • 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water
  • 2 teaspoons toasted sesame seeds

Procedure:

  1. Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
  2. Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
  3. Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
  4. Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
  5. Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics.
  6. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more.
  7. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
  8. Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.

Chicken with Broccoli Recipe

This dish is delicious and friendly on your budget. You can enjoy this better if eaten with steamed rice. This chicken broccoli recipe takes an extra step to make the texture of the chicken more appealing. Instead of simply cooking the sliced chicken, I coated it with cornstarch and fried it to make the texture crisp. This adds more excitement to the entire dish. The seasonings that we have are composed of oyster sauce, soy sauce, salt, and pepper. You can find these ingredients any time in your local super market.

Chicken with Broccoli Recipe

Chicken with Broccoli

 Servings: 4

Ingredients:

  • 1 lb chicken breast, sliced into thin pieces
  • 1 small head broccoli, chopped into florets
  • 1 medium yellow onion, sliced
  • 1 tablespoon minced ginger
  • 1 teaspoon garlic powder
  • 3/4 cup cornstarch
  • 1 egg, beaten
  • 2 1/2 tablespoons oyster sauce
  • 1 teaspoon soy sauce
  • 2 teaspoons cornstarch diluted in 1/2 cup water
  • 3/4 cup cooking oil
  • salt and pepper to taste

Procedure:

  1. Sprinkle salt and pepper on the sliced chicken. Let it stand for 10 minutes.
  2. Heat the cooking oil in a pan.
  3. Dip the chicken slices in beaten egg and then dredge in cornstarch.
  4. Fry the coated chicken for about 2 minutes per side or until the color turns light to medium brown. Remove from the pan and place in a plate lined with paper towel.
  5. Clean the pan and save about 2 tablespoons of cooking oil.
  6. Heat the clean pan with the remaining cooking oil.
  7. Add the onion and ginger. Cook for a minute.
  8. Put-in the fried chicken slices. Stir.
  9. Put-in the oyster sauce, soy sauce, garlic powder, and water (with cornstarch). Stir and continue cooking for 3 minutes in medium heat.
  10. Add the broccoli florets. Cook for 2 to 3 minutes more.
  11. Sprinkle salt and pepper to taste.
  12. Transfer to a serving plate. Serve.
  13. Share and enjoy!