Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:
Cook broccoli according to package directions. Meanwhile, in a small saucepan, melt butter. Whisk in cornstarch until smooth. Gradually stir in orange juice; add orange zest. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain broccoli; drizzle with sauce.
Time 20m Yield 6 servings. Number Of Ingredients 8 Steps:
Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and zest until blended. Bring to a boil; cook and stir for 2 minutes until thickened., Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.
Time 20m Yield 8 servings Number Of Ingredients 9 Steps:
Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt. Cover and simmer until tender, about 6 minutes. Drain broccoli and cauliflower, remove rind and transfer to a platter or bowl. Return pan to heat, add extra-virgin olive oil and heat over medium heat. Add shallots and cook until soft, 3 to 4 minutes. Add broccoli and cauliflower and turn to coat. Squeeze the orange juice over the pan and toss veggies again. Season the orange scented broccoli and cauliflower with salt and pepper, to your taste. Garnish with sliced scallions.
Time 1h5m Yield 6 Number Of Ingredients 14 Steps:
Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside. Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary. Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon. Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.
Time 25m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside. Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside. Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.
Time 25m Number Of Ingredients 6 Steps:
In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl. Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.
Time 20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Place an inch of water in the bottom of a steamer pot and bring to a boil. Place the brocolli in the steamer basket and place over the boiling water; cover and steam until crisp tender, approximately 6 to 8 minutes. In a small saucepan, combine the remaining ingredients except the orange slices. Bring to a boil, reduce heat, cover and simmer for 1 to 2 minutes or until thickened. Drain the broccoli and place in a serving dish, pour sauce over, toss to coat and garnish with orange slices if desired.
Time 15m Yield 2 cups, 2 serving(s) Number Of Ingredients 5 Steps:
Cut the broccoli crown into florets. (if using pre-cut or frozen florets, skip this step.). Combine the olive oil, orange juice, and marmalade in a small saucepan. Cook over medium heat until mixture starts to bubble slightly. Pour the orange sauce over the broccoli and top with chopped walnuts.
More about “broccoli with orange sauce recipes”
Time 20m Yield 6 Number Of Ingredients 8 Steps:
Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened. Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.
