Simple .. and the kids like it!
Very simple and tasty. Thanks for sharing. Made for Zaar Chef Alphabet Soup tag.
I wanted to minimize fat and make them less crispy, so I coated the pan in 0 cal cooking spray and added 1/4 cup of water to the pan halfway through cooking. I loved it, but my husband who hates veggies also loved it!
Fast, easy and delicious. I think the key here is to cut the broccoli in small enough bites to cook quickly but large enough to remain crispy and appetizing. My own rendition was fairly low in fat as I reduced it to just 2 1/2 teaspoons of oil for the entire batch - easy to do in my non-stick wok. Thanks for another great way to enjoy my veggies.
By far better than boiled!! Since I started cooking veg this way, I've had no more fussy eaters.I also sometimes add onion and/or sundried tomato and sesame seeds(works with beans and asparagus too)and when cool add to salad for something different.Will now try the soy sauce option-thanks!
I prepared this as a side with Chinese-Style Spareribs (Chinese-Style Spareribs) and Sesame Orzo with Charred Onions (Sesame Orzo With Charred Onions). The broccoli was crisp and the garlic and ginger (I used ground) added a nice flavor dimension.
A very quick and healthy way to fix broccoli. It goes together very quickly and is very flavorful. My family loved it!! I would like to try it on asparagus and green beans, too! Thank you!!
This is awsome. The broccoli comes out just crisp enough without being too tough. Definately use as little oil as is necessary to cover the pan (I used too much). It does get cold pretty quickly so serve immediately, and reheat seconds. Great flavor, and works great with asian dishes. Thanks for sharing.