Steamed Broccoli with Ginger and Orange

20160412_192210This is pretty simple and can be made either as a side dish, or a one-pot meal. You know how recipes call for just a tiny piece of a hand of ginger…and then you have a bunch of ginger left languishing in the fridge? Well, this recipe can take care of that. It uses a lot of ginger! All the heat and spiciness comes from the ginger. If this just looks too gingery for you, then try my own “tiny piece of ginger” stir-fry: Zingy Ginger Stir-fry. 😉

  • Two bunches of broccoli
  • 1/2 hand of ginger (!), minced or finely cut
  • 1 green bell pepper, coarsely chopped
  • 1 Tbls grated orange peel (dried, not fresh)
  • soy sauce
  • Simple Truth Meatless Griller Strips (optional)
  • small amount of oil

You could use freshly grated orange peel if you wanted too, but you might need to adjust the amount. The orange is just a mild complementary flavor in this recipe. But if you want more orange, use more! 🙂

Yes, this uses an excessive amount of ginger. That’s kind of the whole point. 😉 If you’re not sure how much a “half hand” is — every hand is a bit different — take a look at the pic to see how much I sliced up before I minced it.

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I sometimes use Boyajian garlic oil for this, but regular cooking oil is fine. You really need just enough oil over medium heat to saute the ginger, and also the protein strips if you’re making this as a main dish. Sprinkle in the orange peel and toss with the Griller Strips until distributed. (If not using protein strips, toss with the broccoli.) Then add the chopped bell pepper and the broccoli florets, stir and toss a bit — but this isn’t really a stir-fry. Most of the cooking will be done with steam. Drizzle soy sauce liberally over the mixture and add a small amount of water (about 1/4 cup). Cover and turn the heat down a notch. Let cook while you prepare the rice (or whatever else you’ll be serving with it), about 20-25 minutes. Stir a couple of times if you think of it, just to make sure everything cooks evenly and the small amount of liquid hasn’t cooked away.

Serve with…whatever goes good with spicy food! The ginger gives this quite a kick!

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Zingy Ginger Stir-Fry

Zingy Ginger Stir-Fry

Zingy Ginger Stir-Fry

This is another of my stir-fry improvisations, a spicy gingery variation on Stir Fry Improvisation which I posted last year. There are some notable differences. I served this over Red Chile Fettuccine instead of rice, and I used a spicy oil instead of regular oil…and then there’s the ginger! 🙂

I also used a different brand of protein strips, though this will probably be good most brands.

  • Simple Truth Meatless Griller Strips
  • 1 onion, chopped
  • 1-3 cloves garlic (depending on how much you like garlic or how strong the garlic is)
  • fresh broccoli florets (I used 3 small heads of broccoli, but one large might be enough.)
  • 1 inch piece of fresh ginger, peeled and minced, or cut into fine slivers
  • soy sauce
  • Boyajian Jalapeno oil, or other spicy oil
  • Al Dente Red Chili Pepper Fettuccine

The amount of the griller strips and fettuccine depends on how many servings you’re making and whether this is meant to be a one-bowl meal. A half package of the fettuccine is two very generous servings. A whole package would easily feed four hungry people and might be stretched to five. I admit I guestimate the amount of the griller strips I use depending on how many servings. I just sort of break the frozen pieces out of the package and think, that’s about enough for one, two, three…etc. It really depends on how much protein you want per person. If this is a side dish, you could omit the protein strips. They soak up flavor well, but don’t contribute as much to the overall flavor of the dish as all the other ingredients — including the spicy fettuccine!

If serving over fettuccine, keep in mind that though it will take a bit of time to get the big pot of water to a boil, it takes just a few minutes for the pasta to cook! The whole meal comes together fairly quickly, even with the prepping vegetables and boiling water. It’s not instant, but if you’re hungry, you can throw this together and cook it before you reach the point of gnawing on the kitchen utensils. (I speak from experience. About the fast easy meal, that is. Not about gnawing kitchen utensils. Haven’t done that. Don’t recommend it.)

Cook the frozen griller strips in a small amount of the oil. Prep the vegetables, including ginger. Toss onions, garlic, and ginger into the wok with the griller strips. (You may need to add a bit more oil.) Toss and cook over a medium heat. I added the broccoli a bit later after the onions had started getting soft. After adding the broccoli, drizzle soy sauce over the mixture, toss and stir well, then cover and let simmer until broccoli is done, stirring occasionally. Serve over rice for a less spicy version. Serve over Red Chili Pepper Fettuccine for a somewhat spicier version.

The “zing” in this dish comes from three ingredients. All together, it’s not super-hot, but if even mildly spicy food doesn’t agree with you, you can make some substitutions and still have a flavorful dish. Rice or a milder noodle will take some of the zing away, and using a plain cooking oil (or garlic oil instead of garlic) will take most of the rest of the zing from the dish, but…the dish will still sing with a bit of zing if you use a big one inch chunk of fresh ginger in it!