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    You are in: Home / Community Forums / Cooking Q & A / Question:The Best Easy Beef and Broccoli Stir-Fry
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    Question:The Best Easy Beef and Broccoli Stir-Fry

    Fri Nov 30, 2012 9:38 am
    Newbie "Fry Cook" Poster
    The Best Easy Beef and Broccoli Stir-Fry do I steam the broccoli before I stir fry?
    Fri Nov 30, 2012 9:40 am Groupie
    No, that would result in overcooked broccoli because it would be cooked twice.
    Fri Nov 30, 2012 10:32 am
    Newbie "Fry Cook" Poster
    Thank you very much for your prompt replay! I was going to partly steam it if I didn't get a response!
    Fri Nov 30, 2012 2:56 pm Groupie
    I WOULD steam it. To me, broccoli that is stir-fried for 4 minutes is warm raw broccoli. icon_smile.gif
    Fri Nov 30, 2012 3:19 pm Groupie
    It's actually cooked for 6 to 7 minutes, the last two with moisture from the sauce ingredients.
    PaulO in MA
    Fri Nov 30, 2012 3:38 pm Groupie
    You want to stir fry it ... quick and hot. It will be cooked, but still bright and crunchy.

    Overcooked, it will be olive green and wilted. Not what you want for Chinese stir fry. But, you're the one that is eating it. If that's what you want, go for it. icon_smile.gif
    Fri Nov 30, 2012 4:28 pm Groupie
    The real key is cutting the material for the stir fry into appropriately sized and shaped pieces so it cooks quickly. Don't try to stir fry big pieces that include both stalk and florets, it just won't work. Stems have to be cut into smaller pieces. And if the florets are different sizes, cut them so they are as uniform as you can get them.
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