Cooking w/ broccoli?!
what is a good stir fry sauce to use with broccoli!?
my doctor says i need to eat it but i dont like broccoli w/o some type of sauce soo!?Www@FoodAQ@Com
my doctor says i need to eat it but i dont like broccoli w/o some type of sauce soo!?Www@FoodAQ@Com
Answers:
Oyster sauce is good!. Watch the sodium content!.
I like to steam mine until a bright green and then butter them with garlic powder too!.
Here are some good recipes I have used for broccoli!.
As with many vegetables, nutrients are best preserved with microwave cooking!. But I prefer steaming!. (Call me old-fashioned!.) A head of broccoli cut into pieces will cook by boiling in about 5 minutes, steaming about 7 or 8 minutes and microwaving about 5 minutes!.
As with most green vegetables, keeping cooking time to a maximum of seven minutes and refreshing the broccoli in ice water - if you're not using it right away or are making a cold presentation - helps to maintain the bright green color!.
Broccoli, like its cousin broccoli raab, goes well in Italian preparations such as pasta dishes, beans, potatoes and polenta - and with garlic, olive oil, olives, balsamic vinegar, anchovies and pork meats such as sausage and pancetta!. Broccoli also works nicely with freshly grated nutmeg!.
BROCCOLI WITH BAGNA CAUDA SAUCE
Normally, bagna cauda is a nutritionist's nightmare what with loads of oil and cream!. But this version uses only a small amount of oil and evaporated skim milk instead of cream!.
* 1 large head broccoli
* 1 tablespoon extra virgin olive oil
* 4 cloves garlic, minced
* 4 anchovy filets, minced
* 1 12-ounce can evaporated skim milk
* Kosher salt to taste
Trim broccoli into flowerets!. Peel stem and cut into rounds about 3/8-inch thick!. Set aside!.
Heat oil in a small saucepan over very low heat!. Add garlic and anchovy filets!. Cook gently until garlic just barely turns golden, being careful not to let it burn!. Meanwhile, in a saucepan over moderate heat, reduce volume of skim milk by half, stirring frequently with a wire whisk, about 8 minutes!.
Add garlic-anchovy mixture to milk and continue to cook, stirring with a wooden spoon or whisk until the sauce forms streaks and you can begin to see the bottom of the pan when the sauce is stirred!. Keep warm!.
Steam broccoli until just tender, about 7 minutes!. Pour sauce over and serve!.
BROCCOLI WITH ROASTED SHALLOTS AND MUSHROOMS
Roasted shallots and mushrooms add another dimension to steamed broccoli!.
* 4 large shallots, peeled and halved
* 4 ounces whole mushrooms
* Olive oil spray
* 1 large bunch broccoli, about 11/2 pounds
* 11/2 tablespoons olive oil
* 1/4 to 1/3 teaspoon ground nutmeg
* Kosher salt and freshly ground black pepper to taste
Turn oven to 500 degrees!. Spray a small baking pan or cast iron skillet with olive oil spray and add shallots and mushrooms!. Spray the tops and put in the oven!. Cook about 15 minutes, shaking the pan a few times during cooking!. Remove when nicely browned all over!. Coarsely chop shallots and slice mushrooms!.
Meanwhile, cut broccoli into florets, peel stalk and cut into rounds 1/4-inch thick!. Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2-inch of water!. Add florets on top!. Cover and put over medium-high heat for 7 minutes!.
Put oil in a wok or large skillet over medium-high heat!. Add broccoli, shallots, and mushrooms!. Season with nutmeg, salt and pepper!. Stir a few times until heated through!.
BROCCOLI SOUFFLé
Unlike normal soufflés that have a cream sauce base with egg yolks, this soufflé uses only egg whites!.
* 1 large bunch broccoli, 11/4 to 11/2 pounds
* Kosher salt
* Butter flavor spray
* 3 tablespoons plain bread crumbs
* 1/2 red bell pepper, roasted, seeded and peeled as in Hot and Sweet Pepper Sauce, and diced
* 1 clove garlic, minced
* 3 tablespoons crumbed blue cheese
* Freshly ground black pepper to taste
* 7 egg whites
Peel broccoli stems and coarsely chop as close to the buds of the florets as possible!. Break florets into as small pieces as possible!.
Put just enough water in a large skillet to cover broccoli!. Bring to a boil with 1 teaspoon of salt!. Add broccoli and cook, covered, 7 minutes or until tender!. Drain and refresh in a colander under cold water!. Drain well and puree in food processor!.
Preheat oven to 400 degrees!. Spray a 2-quart soufflé dish with butter flavor spray!. Dust with breadcrumbs!.
In a large bowl, combine broccoli, bell pepper, garlic, cheese, salt and pepper!. Put egg whites into the bowl of an electric mixer with a pinch of salt and beat until stiff but not dry!.
Stir 1/4 of the egg whites into the broccoli!. Then fold in the rest in three stages!. Don't over mix!. Spoon into the soufflé dish and bake 25 minutes or until the soufflé has risen and is nicely browned!.
QUICK BROCCOLI WITH PASTA
This is a fast and healthful dish to feed four people!. Serve it with crusty Italian bread and a simple, light red wine such as a dolcetto or a barbera!.
* 1 large bunch broccoli, about 1-1/2 pounds
* 21/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 pound ziti or other short pasta
* 2 ounces sun-dried tomatoes, halved or cut in strips
* 20 black olives (oil-cured preferred), pitted and quartered
* 2 tablespoons extra virgin olive oil
* 1/4 teaspoon hot pepper flakes
* 1/2 teaspoon grated lemon rind
* 1/2 cup freshly grated Romano cheese plus more for passing at the table
Put a pot with at least 4 quarts of water and a teaspoon of salt on to boil!. Peel broccoli stems and cut sticks about 2-inches long, 1/4-inch thick!. Separate heads into florets!. Rinse in a colander!. When water comes to a boil, add broccoli and cook, covered, about 5 minutes or until just tender!.
Using a skimmer or strainer, remove broccoli to a wok or large skillet!. Season with 1/4 teaspoon each salt and pepper!. Cover and keep warm!. Add another teaspoon of salt to the pot of water and return to a boil!. Cook pasta 5 minutes, add tomatoes and cook about 3 or 4 minutes more or until pasta is al dente!. Drain well, reserving a few tablespoons of cooking water, and add to the broccoli!.
Heat wok over low flame and add olives, oil, hot pepper flakes, lemon rind, remaining 1/4 teaspoon each of salt and pepper and reserved pasta cooking water!. Toss well but gently!. After a few minutes, toss with cheese and spoon out onto individual soup plates!. Pass additional cheese at the table!.
Pan-Steamed Broccoli
Green, young broccoli, 1 pound
Salt
Sauté pan to hold broccoli, or skillet, with cover
Rinse the broccoli under cold water in a colander!. Cut broccoli stems from flowers!. Separate smaller flowers and cut larger ones to double-bite size!.
If stems are long and have a tough skin, peel them!. (If they are short, from crown broccoli, they generally do not need peeling!.)
Dice stems in ? inch pieces!.
Place enough water in pan just to cover the bottom!. Bring quickly to boil!. Add broccoli flowers and stems, and season with salt to taste!. Cover and steam briskly until tender, about 5 minutes, depending on broccoli!.
Turn off fire!. With a slotted spoon, lift broccoli into a serving dish!. Let it steam a couple of minutes, then pour pan liquid over it, preserving flavor and nutrients!.
Steamed Broccoli
Cut broccoli into pieces as for pan steaming!.
Place broccoli in steamer basket and steam until done, about [!.!.7!.!.] minutes!.
DRESSINGS FOR BROCCOLI AND CAULIFLOWER
The garnishes and dressings below may be used for either cooked broccoli or cooked cauliflower!.
Garnishes
Over 1 pound of broccoli
Melt: butter, 2 tablespoons!.
Or, squeeze over broccoli: lemon juice from 1 lemon, more to taste!.
Or, do both of above!. Either may be decorated with: lemon slices!.
Or, pour on some balsamic vinegar, possibly with chopped or slivered almonds!.
Or, serve in a small bowl to accompany broccoli: Orange juice, stirred into 1/2 cup thick thick yogurt cream!.
Lemon Balsamic Mustard Dressing
This general purpose dressing, especially good with broccoli, contains Dijon mustard, hot sweet mustard, olive oil, balsamic vinegar, lemon juice!.Www@FoodAQ@Com
I like to steam mine until a bright green and then butter them with garlic powder too!.
Here are some good recipes I have used for broccoli!.
As with many vegetables, nutrients are best preserved with microwave cooking!. But I prefer steaming!. (Call me old-fashioned!.) A head of broccoli cut into pieces will cook by boiling in about 5 minutes, steaming about 7 or 8 minutes and microwaving about 5 minutes!.
As with most green vegetables, keeping cooking time to a maximum of seven minutes and refreshing the broccoli in ice water - if you're not using it right away or are making a cold presentation - helps to maintain the bright green color!.
Broccoli, like its cousin broccoli raab, goes well in Italian preparations such as pasta dishes, beans, potatoes and polenta - and with garlic, olive oil, olives, balsamic vinegar, anchovies and pork meats such as sausage and pancetta!. Broccoli also works nicely with freshly grated nutmeg!.
BROCCOLI WITH BAGNA CAUDA SAUCE
Normally, bagna cauda is a nutritionist's nightmare what with loads of oil and cream!. But this version uses only a small amount of oil and evaporated skim milk instead of cream!.
* 1 large head broccoli
* 1 tablespoon extra virgin olive oil
* 4 cloves garlic, minced
* 4 anchovy filets, minced
* 1 12-ounce can evaporated skim milk
* Kosher salt to taste
Trim broccoli into flowerets!. Peel stem and cut into rounds about 3/8-inch thick!. Set aside!.
Heat oil in a small saucepan over very low heat!. Add garlic and anchovy filets!. Cook gently until garlic just barely turns golden, being careful not to let it burn!. Meanwhile, in a saucepan over moderate heat, reduce volume of skim milk by half, stirring frequently with a wire whisk, about 8 minutes!.
Add garlic-anchovy mixture to milk and continue to cook, stirring with a wooden spoon or whisk until the sauce forms streaks and you can begin to see the bottom of the pan when the sauce is stirred!. Keep warm!.
Steam broccoli until just tender, about 7 minutes!. Pour sauce over and serve!.
BROCCOLI WITH ROASTED SHALLOTS AND MUSHROOMS
Roasted shallots and mushrooms add another dimension to steamed broccoli!.
* 4 large shallots, peeled and halved
* 4 ounces whole mushrooms
* Olive oil spray
* 1 large bunch broccoli, about 11/2 pounds
* 11/2 tablespoons olive oil
* 1/4 to 1/3 teaspoon ground nutmeg
* Kosher salt and freshly ground black pepper to taste
Turn oven to 500 degrees!. Spray a small baking pan or cast iron skillet with olive oil spray and add shallots and mushrooms!. Spray the tops and put in the oven!. Cook about 15 minutes, shaking the pan a few times during cooking!. Remove when nicely browned all over!. Coarsely chop shallots and slice mushrooms!.
Meanwhile, cut broccoli into florets, peel stalk and cut into rounds 1/4-inch thick!. Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2-inch of water!. Add florets on top!. Cover and put over medium-high heat for 7 minutes!.
Put oil in a wok or large skillet over medium-high heat!. Add broccoli, shallots, and mushrooms!. Season with nutmeg, salt and pepper!. Stir a few times until heated through!.
BROCCOLI SOUFFLé
Unlike normal soufflés that have a cream sauce base with egg yolks, this soufflé uses only egg whites!.
* 1 large bunch broccoli, 11/4 to 11/2 pounds
* Kosher salt
* Butter flavor spray
* 3 tablespoons plain bread crumbs
* 1/2 red bell pepper, roasted, seeded and peeled as in Hot and Sweet Pepper Sauce, and diced
* 1 clove garlic, minced
* 3 tablespoons crumbed blue cheese
* Freshly ground black pepper to taste
* 7 egg whites
Peel broccoli stems and coarsely chop as close to the buds of the florets as possible!. Break florets into as small pieces as possible!.
Put just enough water in a large skillet to cover broccoli!. Bring to a boil with 1 teaspoon of salt!. Add broccoli and cook, covered, 7 minutes or until tender!. Drain and refresh in a colander under cold water!. Drain well and puree in food processor!.
Preheat oven to 400 degrees!. Spray a 2-quart soufflé dish with butter flavor spray!. Dust with breadcrumbs!.
In a large bowl, combine broccoli, bell pepper, garlic, cheese, salt and pepper!. Put egg whites into the bowl of an electric mixer with a pinch of salt and beat until stiff but not dry!.
Stir 1/4 of the egg whites into the broccoli!. Then fold in the rest in three stages!. Don't over mix!. Spoon into the soufflé dish and bake 25 minutes or until the soufflé has risen and is nicely browned!.
QUICK BROCCOLI WITH PASTA
This is a fast and healthful dish to feed four people!. Serve it with crusty Italian bread and a simple, light red wine such as a dolcetto or a barbera!.
* 1 large bunch broccoli, about 1-1/2 pounds
* 21/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 pound ziti or other short pasta
* 2 ounces sun-dried tomatoes, halved or cut in strips
* 20 black olives (oil-cured preferred), pitted and quartered
* 2 tablespoons extra virgin olive oil
* 1/4 teaspoon hot pepper flakes
* 1/2 teaspoon grated lemon rind
* 1/2 cup freshly grated Romano cheese plus more for passing at the table
Put a pot with at least 4 quarts of water and a teaspoon of salt on to boil!. Peel broccoli stems and cut sticks about 2-inches long, 1/4-inch thick!. Separate heads into florets!. Rinse in a colander!. When water comes to a boil, add broccoli and cook, covered, about 5 minutes or until just tender!.
Using a skimmer or strainer, remove broccoli to a wok or large skillet!. Season with 1/4 teaspoon each salt and pepper!. Cover and keep warm!. Add another teaspoon of salt to the pot of water and return to a boil!. Cook pasta 5 minutes, add tomatoes and cook about 3 or 4 minutes more or until pasta is al dente!. Drain well, reserving a few tablespoons of cooking water, and add to the broccoli!.
Heat wok over low flame and add olives, oil, hot pepper flakes, lemon rind, remaining 1/4 teaspoon each of salt and pepper and reserved pasta cooking water!. Toss well but gently!. After a few minutes, toss with cheese and spoon out onto individual soup plates!. Pass additional cheese at the table!.
Pan-Steamed Broccoli
Green, young broccoli, 1 pound
Salt
Sauté pan to hold broccoli, or skillet, with cover
Rinse the broccoli under cold water in a colander!. Cut broccoli stems from flowers!. Separate smaller flowers and cut larger ones to double-bite size!.
If stems are long and have a tough skin, peel them!. (If they are short, from crown broccoli, they generally do not need peeling!.)
Dice stems in ? inch pieces!.
Place enough water in pan just to cover the bottom!. Bring quickly to boil!. Add broccoli flowers and stems, and season with salt to taste!. Cover and steam briskly until tender, about 5 minutes, depending on broccoli!.
Turn off fire!. With a slotted spoon, lift broccoli into a serving dish!. Let it steam a couple of minutes, then pour pan liquid over it, preserving flavor and nutrients!.
Steamed Broccoli
Cut broccoli into pieces as for pan steaming!.
Place broccoli in steamer basket and steam until done, about [!.!.7!.!.] minutes!.
DRESSINGS FOR BROCCOLI AND CAULIFLOWER
The garnishes and dressings below may be used for either cooked broccoli or cooked cauliflower!.
Garnishes
Over 1 pound of broccoli
Melt: butter, 2 tablespoons!.
Or, squeeze over broccoli: lemon juice from 1 lemon, more to taste!.
Or, do both of above!. Either may be decorated with: lemon slices!.
Or, pour on some balsamic vinegar, possibly with chopped or slivered almonds!.
Or, serve in a small bowl to accompany broccoli: Orange juice, stirred into 1/2 cup thick thick yogurt cream!.
Lemon Balsamic Mustard Dressing
This general purpose dressing, especially good with broccoli, contains Dijon mustard, hot sweet mustard, olive oil, balsamic vinegar, lemon juice!.Www@FoodAQ@Com
Kikkoman's bottled Stir-fry sauce is my favoriteWww@FoodAQ@Com
Broccoli and Onion Stir-Fry
Prep: 10 min, Cook: 10 min!.
2 tsp!. sesame oil
2 tsp!. vegetable oil
1 medium onion, cut in wedges
3/4 lb!. broccoli florets
2 tsp!. soy sauce
1 Tbs!. sweet chilli sauce
1 Tbs!. fresh cilantro, chopped
Heat oils in wok or frying pan over high heat!. Add broccoli and onions, and stir-fry 8-10 minutes, stirring frequently until just tender!. Remove from heat!. Stir in remaining ingredients and serve!.
Per serving: calories 83, fat 5!.0g, 49% calories from fat, cholesterol 0mg, protein 3!.2g, carbohydrates 8!.5g, fiber 3!.0g, sugar 4!.1g, sodium 177mg, diet points 2!.0!.
Dietary Exchanges: Milk: 0!.0, Vegetable: 1!.6, Fruit: 0!.0, Bread: 0!.0, Lean meat: 0!.0, Fat: 0!.9, Sugar: 0!.0, Very lean meat protein: 0!.0
Stir-fried Broccoli and Carrots
This colorful side dish is packed with flavor and good nutrition!.
2 teaspoons finely chopped gingerroot
1 garlic clove, finely chopped
1 1/2 cups small broccoli flowerets
2 medium carrots, thinly sliced (1 cup)
1 small onion, sliced and separated into rings
3/4 cup chicken broth
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cold water
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced fresh mushroom (3 ounces)
2 tablespoons oyster sauce
1!. Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat!. Add gingerroot and garlic; stir-fry about 1 minute or until light brown!. Add broccoli, carrots and onion; stir-fry 1 minute!.
2!. Stir in broth and salt!. Cover and cook about 3 minutes or until carrots are crisp-tender!.
3!. Mix cornstarch and cold water; stir into vegetable mixture!. Cook and stir about 10 seconds or until thickened!. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds!.
Prep:
15 min
Start To Finish:
20 min
Makes 4 servings about 3/4 cup each
1
TIPS from the kitchens
Substitution
Try this easy recipe using other mustards, such as Dijon, jalape?o, sweet-hot or even raspberry!
Time Saver
Buy the precut broccoli flowerets in the salad mix section of the produce aisle to save chopping time!.
--------------------------------------!.!.!.
Stir-Fried Broccoli with Mustard Glaze
A quick and easy stir-fry side dish features a sweet, spicy sauce!.
1 tablespoon butter or margarine, melted
1 tablespoon packed brown sugar
1 tablespoon stone-ground mustard
1 tablespoon vegetable oil
4 cups broccoli flowerets (1 pound)
3 tablespoons water
1 tablespoon water
1!. Mix butter, brown sugar and mustard; set aside!.
2!. Heat oil in 10-inch skillet or wok over medium-high heat!. Add broccoli; stir-fry 1 minute!. Add 3 tablespoons water!. Cover and cook about 3 minutes or until broccoli is crisp-tender!.
3!. Add butter mixture and 1 tablespoon water; toss until broccoli is coated!.
Stir-Fried Broccoli
Makes 6 servings
Stir-Fried Broccoli
Ingredients
1 pound broccoli
1 medium onion
2 ribs celery
4 ounces fresh bean sprouts
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon oyster sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
3/4 cup vegetable or chicken broth
1/4 cup pimiento strips, drained
1!. Cut woody stems from broccoli; discard!. Peel stems and cut diagonally into slices!. Cut tops into florets; rinse!. Cut onion into wedges and celery diagonally into 1/4-inch-thick slices!. Rinse bean sprouts and drain, removing any green hulls!. Set aside!.
2!. Combine cornstarch, water, oyster sauce, salt and sugar in small bowl; stir until smooth!. Set aside!.
3!. Heat wok over high heat about 1 minute or until hot!. Drizzle oil into wok and heat 30 seconds!. Add broccoli stems, onion and celery; stir-fry 2 to 3 minutes or until vegetables are crisp-tender!. Add broccoli florets and garlic; stir-fry 30 seconds!. Add broth!. Cover and cook about 3 minutes or until broccoli is crisp-tender!.
4!. Stir cornstarch mixture until smooth!. Add to wok!. Cook and stir until sauce boils and thickens!.
5!. Add bean sprouts and pimiento; stir-fry just until heated through!. Transfer to serving dish!.Www@FoodAQ@Com
Prep: 10 min, Cook: 10 min!.
2 tsp!. sesame oil
2 tsp!. vegetable oil
1 medium onion, cut in wedges
3/4 lb!. broccoli florets
2 tsp!. soy sauce
1 Tbs!. sweet chilli sauce
1 Tbs!. fresh cilantro, chopped
Heat oils in wok or frying pan over high heat!. Add broccoli and onions, and stir-fry 8-10 minutes, stirring frequently until just tender!. Remove from heat!. Stir in remaining ingredients and serve!.
Per serving: calories 83, fat 5!.0g, 49% calories from fat, cholesterol 0mg, protein 3!.2g, carbohydrates 8!.5g, fiber 3!.0g, sugar 4!.1g, sodium 177mg, diet points 2!.0!.
Dietary Exchanges: Milk: 0!.0, Vegetable: 1!.6, Fruit: 0!.0, Bread: 0!.0, Lean meat: 0!.0, Fat: 0!.9, Sugar: 0!.0, Very lean meat protein: 0!.0
Stir-fried Broccoli and Carrots
This colorful side dish is packed with flavor and good nutrition!.
2 teaspoons finely chopped gingerroot
1 garlic clove, finely chopped
1 1/2 cups small broccoli flowerets
2 medium carrots, thinly sliced (1 cup)
1 small onion, sliced and separated into rings
3/4 cup chicken broth
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cold water
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced fresh mushroom (3 ounces)
2 tablespoons oyster sauce
1!. Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat!. Add gingerroot and garlic; stir-fry about 1 minute or until light brown!. Add broccoli, carrots and onion; stir-fry 1 minute!.
2!. Stir in broth and salt!. Cover and cook about 3 minutes or until carrots are crisp-tender!.
3!. Mix cornstarch and cold water; stir into vegetable mixture!. Cook and stir about 10 seconds or until thickened!. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds!.
Prep:
15 min
Start To Finish:
20 min
Makes 4 servings about 3/4 cup each
1
TIPS from the kitchens
Substitution
Try this easy recipe using other mustards, such as Dijon, jalape?o, sweet-hot or even raspberry!
Time Saver
Buy the precut broccoli flowerets in the salad mix section of the produce aisle to save chopping time!.
--------------------------------------!.!.!.
Stir-Fried Broccoli with Mustard Glaze
A quick and easy stir-fry side dish features a sweet, spicy sauce!.
1 tablespoon butter or margarine, melted
1 tablespoon packed brown sugar
1 tablespoon stone-ground mustard
1 tablespoon vegetable oil
4 cups broccoli flowerets (1 pound)
3 tablespoons water
1 tablespoon water
1!. Mix butter, brown sugar and mustard; set aside!.
2!. Heat oil in 10-inch skillet or wok over medium-high heat!. Add broccoli; stir-fry 1 minute!. Add 3 tablespoons water!. Cover and cook about 3 minutes or until broccoli is crisp-tender!.
3!. Add butter mixture and 1 tablespoon water; toss until broccoli is coated!.
Stir-Fried Broccoli
Makes 6 servings
Stir-Fried Broccoli
Ingredients
1 pound broccoli
1 medium onion
2 ribs celery
4 ounces fresh bean sprouts
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon oyster sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
3/4 cup vegetable or chicken broth
1/4 cup pimiento strips, drained
1!. Cut woody stems from broccoli; discard!. Peel stems and cut diagonally into slices!. Cut tops into florets; rinse!. Cut onion into wedges and celery diagonally into 1/4-inch-thick slices!. Rinse bean sprouts and drain, removing any green hulls!. Set aside!.
2!. Combine cornstarch, water, oyster sauce, salt and sugar in small bowl; stir until smooth!. Set aside!.
3!. Heat wok over high heat about 1 minute or until hot!. Drizzle oil into wok and heat 30 seconds!. Add broccoli stems, onion and celery; stir-fry 2 to 3 minutes or until vegetables are crisp-tender!. Add broccoli florets and garlic; stir-fry 30 seconds!. Add broth!. Cover and cook about 3 minutes or until broccoli is crisp-tender!.
4!. Stir cornstarch mixture until smooth!. Add to wok!. Cook and stir until sauce boils and thickens!.
5!. Add bean sprouts and pimiento; stir-fry just until heated through!. Transfer to serving dish!.Www@FoodAQ@Com