Cook … Dice onion. It’s a quick and easy recipe to have on the back burner since most of the ingredients you probably have on hand already! Add broccoli florets, zucchini rounds, black pepper, ½ teaspoon of salt, red pepper flakes and about ¼ cup of water. Cut up broccoli. Season with salt and … Hi! I decided to try it with just some veggies, and it has been the base of all my Chinese food in the last 6 months. Cover and let simmer for 3 min. Notify me of followup comments via e-mail. 1. I added lots of red pepper and like it that way. Add remaining ingredients. Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked … Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute. I used broccoli and zucchini for this time, but have also made it with peppers, cauliflower, eggplant, yellow squash, water chestnuts, tofu…you name it. 1. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are … Roast for 15 minutes in … Just before they're done, add spinach. If I had left the veg in the sauce overnight after cooking, it would have been even better, I think; the sweetness would have soaked into the brocclli more and counterbalanced its bitterness — but I was too hungry to wait. ... Add garlic, salt, and pepper… This is a great combo. Too much sodium. Cover with a lid and cook for about 15 to 20 minutes stirring every so often. you should be able to find it in the asian section of most supermarkets. I added 2 cloves of crushed garlic while onion sauteed. Sauté for 1 minute until the broccoli is warmed through, tossing … Thanks for the meal tonight, I loved it. Cook for a few minutes then add broccoli back in and cook a little longer. Drizzle 1 tsp of olive oil over each zucchini half and sprinkle a pinch of salt and pepper over each zucchini half as well. i never make it, i just buy it in the bottle. Came out with plenty for leftovers for the whole week. Serves 2 (as a meal, maybe 4 as a side dish)187 calories (for 1 of 2 servings), 1.7g of fat (see below for full nutritional information), Chinese Broccoli and Zucchini Nutritional Info. Ryan – Oregon, Your email address will not be published. 2. Added some ground turkey to it and doubled the red pepper. 2. coconut oil, red pepper flakes, sweet potato, broccoli florets and 10 more Spiralized Zucchini Pasta and Broccoli Basil Pesto KitchenAid sea salt, zucchinis, pine nuts, white miso paste, shelled hemp seeds and 8 … It is so yum, and so quick and easy! I love being in control of making my own ‘take-out’, because I know exactly what is in it, and I can make it a lot healthier. Makes 6 servings Number of Servings: 6 Serving Size: Makes approx. 1 Tbsp oil is really a bit much. Enter your email to signup for the Recipe Newsletter Home > Recipes > broccoli zucchini red pepper Results 61 - 70 of 191 for broccoli zucchini red pepper . I will print this one now I will give it a try next weekend. Preheat the oven to 450 F. Add the remaining ingredients to a large glass baking dish and strain the garlic oil onto the vegetables; toss to coat. I need to re-take this recipe! Save my name, email, and website in this browser for the next time I comment. Into a bowl ... mixture add broccoli, zucchini, carrots, green onions and bell pepper; mix gently. In a cup, stir together water, soy sauce, remaining 1/2 cup broth and 3/4 tablespoon cornstarch until blended; stir into pan. Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Ingredient list has 1 tsp salt, 1 tsp pepper & 1 tsp red pepper flakes. Let me know how you like it! Step 2: Add 1/2 cup broth to a large pot over medium heat. deliver fine selection of quality Roasted broccoli and red bell pepper recipes equipped with ratings, reviews and mixing tips. Instructions. I’m Allyson - Welcome to my blog where you will find lots of recipes Transfer the paste into a deep non-stick kadhai, add the chilli flakes, oregano, sugar, salt and pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Slice the red peppers into strips. Add 1/2 cup broth to pan. You can also subscribe without commenting. Cut the vegetables into bite-size pieces. you could probably omit some of the soy and end up with a thicker sauce. This is such a better healthy option…and it’s not covered in oil like most chinese food! Stir in the red peppers, parsley, salt and pepper. If you’re looking for a new delicious ways to enjoy your vegetables, give this Roasted Broccoli and Zucchini recipe a try. I’m so happy you I didn't add salt at all...still great. Saute another 5 min. Add broccoli., Stovetop Holiday Potpourri (with FREE printable tag). Cut zucchini and squash into bite-size pieces. January 15, 2013 By Allyson 11 Comments This post may contain affiliate links. Step 1: Peel and dice all the zucchini. //