Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
In a steamer place the stems on the bottom, slice 3 thin slices of ginger, place over stems and top with broccoli florets. Steam broccoli for 5 minutes. Grate the rest of the ginger, there should be about 2 teaspoons. Mix the ginger with soy, vinegar, and sesame oil, and toss with broccoli (remove the ginger slices before serving). Arrange on platter, top with red pepper, scallions and sesame seeds TIP: LOOKS LIKE BROCCOLI…. BROCCOLI RABE Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta.
Yield Serves 4 Number Of Ingredients 5 Steps:
Steam broccoli and squash until just tender, about 5 minutes. Melt butter in heavy large skillet over medium heat. Mix in chopped ginger and ground ginger. Add broccoli and squash and toss to coat. Season mixture to taste with salt and pepper and serve immediately.
Time 20m Number Of Ingredients 6 Steps:
In a large skillet with a lid, heat oil over medium; add broccoli, garlic, and ginger. Cook until broccoli is bright green and ginger is fragrant, about 2 minutes. Add 1/2 cup water; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Remove from heat; add lemon juice. Season with salt and pepper; toss to combine. Serve.
Time 15m Yield 6 Number Of Ingredients 5 Steps:
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.
Time 18m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Trim broccoli and cut into the florets. Heat oil in a wok. Stir fry broccoli and ginger for 2 minutes. Add orange zest and juice, Tabasco and bring to the boil; cover and simmer for 5 minutes or until liquid has evaporated. Toss chives through and serve immediately.
Time 15m Yield 6 Number Of Ingredients 5 Steps:
In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.
Yield Serves 2 Number Of Ingredients 7 Steps:
Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain. Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.
Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:
Cook broccoli according to package directions. Meanwhile, in a small heavy saucepan, cook butter over medium heat for 3-4 minutes or until golden brown. Stir in the orange zest, salt and nutmeg., Drain broccoli. Add to the saucepan and toss to coat.
More about “broccoli with ginger orange butter recipes”
Time 15m Yield 6 serving(s) Number Of Ingredients 5 Steps:
In a large saucepan, bring 1 inches of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.
