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Stir-fried Broccoli with Hoisin Sauce

   

Stir fry broccoli with Hoisin Sauce
Stir Fry Broccoli with Hoisin Sauce

When I saw a stir fry broccoli recipe with hoisin sauce in a cookbook, I knew this is the recipe to try because I have always wanted to try hoisin sauce after seeing how Hochiak used it in his cooking. Turns out hoisin sauce tastes exactly like peking duck sauce which I loved. Broccoli has a host of health benefits and good nutrients, it’s definitely time to include more broccoli in your home cooked meals if you haven’t been doing so.

Stir fry broccoli with Hoisin Sauce

Broccoli Fun Facts

- Broccoli belongs to the cabbage family, collectively known as cruciferous vegetables. Broccolo, its Italian name, means “cabbage sprout.”
- It is classified as a ‘super food’, containing high levels of Vitamin A & C, calcium, fiber and folic acid among a host of other various useful vitamins and nutrients.
- Broccoli has cancer-preventing properties as it contains important antioxidants such as beta-carotene and vitamin C.
- Broccoli also lowers the risk of and fights many other diseases such as cataract, anemia, high blood pressure and heart diseases.
- The best way to cook broccoli is to boil or steam it for a few minutes so that most of the nutrients are still retained after cooking.
- To retain the bright hue after boiling, dip broccoli in ice water as ‘shocking’ it this way helps to retain the beautiful bright colour. (Tip I first read from kalofagas and explained in detailed at allrecipes)
- Broccoli has detoxifying properties. The presence of Vitamin C, sulphur and certain amino acids make broccoli an excellent detoxifier.
- Certain breeds of broccoli, like the Romanesco, has fractal forms (precise mathematical self repeating pattern) which fascinates me greatly in showing how our universe has an orderly pattern to its design.

Recipe: Stir fry broccoli with hoisin sauce, orange slices, cashew nuts & baby corn
(Adapted from The Wok Cookbook by Gina Steer)

Ingredients
(Serves 2)

Stir fry broccoli with Hoisin Sauce (ingredients)

- 200g broccoli florets
- 1/2 large orange, peeled and sliced (trim off white outer skin)
- 1 tbsp oil
- 1/4 large onion, sliced
- 1 tbsp chopped garlic
- 50g baby corn, cut to strips
- 1 tbsp hoisin sauce, mixed with 1 tbsp water
- 1 tbsp roasted cashew nuts

Directions
1. Place broccoli into boiling pot of water and cook for 3-4 minutes. Take out the blanched broccoli and place them in a pot of ice water for a few minutes so that the bright colour is retained (see photo below). Drain and set aside.
2. Heat oil in wok and saute garlic & onions for 2 minutes.
3. Add baby corn and stir fry for 3 minutes.
4. Add the hoisin sauce mixture.
5. Add the blanched broccoli to the pot and mix quickly until the broccoli is well mixed with the sauce.
6. Off the stove flame and toss in the orange slices and cashew nuts till well mixed.

Preparing broccoli
Shocking’ the boiled broccoli immediately in ice water helps to retain the lovely bright green hue.

Stir fry broccoli with Hoisin Sauce
Stir fry Broccoli with Hoisin Sauce, served with rice

Further reading about broccoli:

- CNN: Broccoli beats most vegetables in health benefits
- How Stuff Works: Health benefits of broccoli
- WH Foods: Broccoli
- Organic Foods: Health benefits of broccoli

Update: This is an entry for Weekend Wokking; view the round up here.

                                           

Leave a Comment





31 Responses to “Stir-fried Broccoli with Hoisin Sauce”

  1. dhanggit — November 27, 2008 @ 4:11 pm

    Oh my goodness! all the yummy things i love on one plate! how coud i resist to this! i love the idea of orange and cashew nuts, I think i will have to try this recipe minus the brocoli though! My honey doesnt like it hehehe!

    Reply

  2. Katie — November 28, 2008 @ 9:46 am

    Wow, I never realized that broccoli was such a powerful food! This is good news for me because it’s one of my favorite veggies.

    Reply

  3. wiffy — November 28, 2008 @ 8:54 pm

    Selba, yes I love the look on Neko’s face when he’s enjoying broccoli. Thanks for visiting me!

    dhanggit, I’m also just starting to love broccoli… good to see ya!

    Katie, hehe that’s good 2 hear … eat more! ;D

    Reply

  4. _ts of [eatingclub] vancouver — November 29, 2008 @ 10:05 am

    We’re going to have to take you up on that slightly extended deadline!

    Reply

  5. Wandering Chopsticks — November 29, 2008 @ 9:25 pm

    Thanks for manning the fort while I was gone. :)

    I have a broccoli stir-fry coming up, but I’ll have to submit something else just so the round-up won’t all look the same. :)

    Reply

  6. wiffy — November 30, 2008 @ 11:18 am

    ts, yippee! I look forward ;p

    wc, good to see ya back! I can’t wait to see your entry. Hope everything is back in order for you ;p

    Reply

  7. lisaiscooking — December 2, 2008 @ 6:13 am

    Fantastic! I love broccoli, and I love how healthy it is. Broccoli with cashews sounds great!

    Reply

  8. wiffy — December 3, 2008 @ 3:57 pm

    Thanks lisa ;p

    Reply

  9. ladyhomechef — December 4, 2008 @ 12:14 am

    I like the way you cook with orange, very creative! Also, You reminded me to ‘shock’ broccoli in ice water to make them crunchy, which I normally don’t. Hehe…

    Reply

  10. Meg — August 1, 2013 @ 10:45 pm

    Hi, the brocolli tasted bitter after boiling and even after the whoke frying n introducing of the sauce. What could be the reason and how to avoid? Please advise. By the way, I tried your oyster sauce, garlic oil veg n lotus soup n pear soup recipe, it was awesome.

    Reply

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