Best 7 Ginger Orange Broccoli Recipes

GINGER-ORANGE BROCCOLI AND NOODLES

Steps:

• 1 Cook the noodles as directed on the package, then drain
• 2 (The rice noodles we prefer required just a few minutes in a bowl with boiling water, so "cook" here is a loose term
• 3 )
• 4 Meanwhile, let's get that flavor going
• 5 Whisk together the soy sauce, orange juice, cornstarch
• 6 Sriracha and miso in a medium bowl or liquid measuring cup
• 7 When you're ready to really do some cooking, add the oil to a large skillet or saute pan over high heat
• 8 Add the onion and stir-fry for 2 minutes, or until it starts to brown
• 9 Add the red and yellow bell peppers, broccoli, cashews and salt
• 10 Stir-fry for 5 minutes, or until the thickest broccoli stems are tender and the cashews are slightly blackened
• 11 Reduce the heat to low
• 12 Add the water, stirring until it evaporates
• 13 Add the garlic and ginger, then stir-fry for 1 minute
• 14 Turn off the heat
• 15 Add the soy sauce mixture, stirring until it thickens into a beautiful, glossy sauce
• 16 Add the drained noodles and stir gently until everything is evenly coated
• 17 Serve warm

ORANGE BROCCOLI

Steps:

• In a small bowl, combine orange juice, soy sauce, ginger, garlic powder, honey, and cornstarch.
• Mix until corn starch is dissolved.
• Set aside.
• Heat oil in a large nonstick skillet over medium heat.
• Add broccoli.
• Cook, stirring frequently, until broccoli is bright green, about 2 minutes.
• Stir orange juice mixture and pour over broccoli.
• Cook, stirring, for a few minutes, until broccoli is evenly coated and sauce is thick and clear.

LEE WAN CHING'S CHINESE BROCCOLI WITH GINGER SAUCE

Steps:

• 1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
• 2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.

BROCCOLI WITH GINGER-ORANGE BUTTER

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.

ORANGE SESAME BROCCOLI

Steps:

• Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice.
• Heat the oil over medium high heat in a large skillet until hot.
• Add the broccoli and cook for about 5 minutes, stirring occasionally.
• Add ginger, garlic, and orange peel and cook 1 or 2 minutes longer until the veggies are tender, crisp.
• In a small bowl, mix soy sauce, sesame oil and orange juice; add to skillet and cook 30 seconds.
• Sprinkle with sesame seeds and serve immediately.

GINGER ORANGE BRUSSELS SPROUTS

Steps:

• Shred Brussels sprouts in a food processor.
• Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
• Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.

ORANGE-GLAZED BROCCOLI

Steps:

• Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until broccoli is tender; drain. , Meanwhile, in a small saucepan, melt butter. Cook onions in butter for 1 minute. In a small bowl, combine the orange juice, brown sugar, cornstarch and salt until smooth. Stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in orange zest; toss broccoli with sauce.