In the midst of (unintentionally) installing a virus on my laptop this past weekend, I was looking for recipes for broccoli. I had seen broccoli on the list of options for our box this week, and realized I hadn’t cooked any in a while. Since we are still in grilling season, I decided to try this recipe from allrecipes.com for grilled broccoli.
I’m not posting the recipe, since I really didn’t change it. I did use a roasted red pepper vinaigrette dressing instead of balsamic. I also used my grill wok instead of putting the broccoli directly on the grill-easier to work with. Feel free to pop on over to allrecipes.com to check out this recipe.
Last week, I had to take my car in for service. There is a Kohl’s right next to the service place-too dangerous! Since I had a 15% off coupon, I decided to do some shopping while my tires were being rotated. They had their grill accessories on sale, so with my coupon I got a smoking deal on a grill wok.
The recipe that came with the wok recommended brushing the sauce on the vegetables. Instead, I just put it on the vegetables a teaspoon at a time. It did not end up really saucy, but was delicious. I’m not posting times for this recipe, because my grill was running out of gas and not as hot as usual. It would probably take 10-15 minutes on a normal day.
1 bunch Japanese sweet turnips, cut into matchsticks
1 bunch broccoli florets
Combine ⅓ cup of stir fry sauce and the chicken in a 1 gallon zip lock bag. Refrigerate for 4 hours, turning at least once.
Preheat grill and grill wok on high heat. Remove the chicken from the bag with a slotted spoon and place in the wok. (Discard marinade.) Stir fry until chicken is cooked through. Remove from wok and keep warm.
Place pepper, carrots, and turnips in the wok. Drizzle with a couple of teaspoons of the remaining stir fry sauce. Stir fry until vegetables begin to soften, adding additional stir fry sauce to coat.
Add broccoli and remaining stir fry sauce. Continue to stir fry until vegetables are tender crisp.
Add chicken back into the stir fry and heat through.
Combine ¼ cup each rice vinegar and soy sauce with orange juice in a 1 gallon zip lock bag. Add garlic and pork. Marinate in refrigerator for 6-8 hours.
Drain pork. Heat vegetable oil in wok or large skillet. Stir fry pork. Add onion when pork is about half cooked, and broccoli when pork is nearly done.
While pork is cooking, combine remaining rice vinegar, remaining soy sauce, chili-garlic sauce, and sesame oil. Pour over stir fry when pork is cooked through. Continue to stir fry for a minute or two, until everything is heated through. Serve over rice.