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)
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.
Meanwhile, mix oyster sauce, remaining light soy sauce, hoisin sauce, dissolved cornstarch and remaining sugar in a small bowl. Set aside.
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.
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.
Remove from heat. Garnish with roasted sesame seeds if desired. Serve hot with steamed rice.
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
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.
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.
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.
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.
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.
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.
Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.
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
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.
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.
Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
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.
Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics.
Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more.
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.
Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
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
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
Sprinkle salt and pepper on the sliced chicken. Let it stand for 10 minutes.
Heat the cooking oil in a pan.
Dip the chicken slices in beaten egg and then dredge in cornstarch.
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.
Clean the pan and save about 2 tablespoons of cooking oil.
Heat the clean pan with the remaining cooking oil.
Add the onion and ginger. Cook for a minute.
Put-in the fried chicken slices. Stir.
Put-in the oyster sauce, soy sauce, garlic powder, and water (with cornstarch). Stir and continue cooking for 3 minutes in medium heat.
Add the broccoli florets. Cook for 2 to 3 minutes more.