Cathy's Quick Stir-Fried Broccoli Slaw Side Dish Recipe - Quick-and-easy.Food.com (2024)

FAQs

Do you need to cook broccoli before stir frying? ›

Broccoli does NOT requiring boiling before sautéing or stir-frying IF you implement the steaming method. Trapping hot air in the pan is what helps soften the broccoli so it doesn't just appear cooked on the outside.

1For the dressing: Whisk together the mayonnaise, vinegar, honey, salt, and pepper in a large bowl until smooth. 2For the slaw: Add the broccoli slaw, broccoli florets, carrots, cabbage, green onions, raisins, and sunflower kernels to the dressing; stir to combine. Cover and refrigerate 1 hour or overnight.

The next time you cut into a head of fresh broccoli, don't toss the stems—use them to make this crunchy broccoli slaw. Broccoli stems are not only edible, they're healthy too—they offer essential nutrients, like fiber and vitamin C, just like the rest of the head.

Can you freeze a bag of broccoli slaw? Yes, you can freeze broccoli slaw mix, but we'd recommend freezing it before you add any dressing. And go ahead and protect the broccoli slaw by storing it in a freezer bag before it goes into the deep freeze. The slaw will last in the fridge up to 6 months.

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.

Broccoli heads are actually groups of buds that are almost ready to flower; each group of buds is called a floret.

SUMMER KOHLRABI – Brassica oleracea

A member of the cabbage family, kohlrabi carries a signature sweet-but-peppery flavor profile, with a taste and texture reminiscent of broccoli stems. When buying kohlrabi, pick vegetables that are firm and solid, never squishy. They will keep in your refrigerator for a week or more.

Does broccoli slaw go bad? ›

Home-made broccoli slaw can also last up to 3-4 days in the refrigerator. If you decided to freeze it, broccoli slaw can last for 12 months but it might get really soggy when defrosted.

The disappointing results are compounded in coleslaw, in particular, because of the cabbage. Cabbage releases so much water when cut, and even more when it's frozen and thawed, the salad will be entirely waterlogged. So, if soggy, grainy coleslaw isn't what you're after, then freezing is probably not the best choice.

Lay the broccoli in a single layer on a parchment paper-lined sheet tray or plate. Place in the freezer until completely solid, 1 to 2 hours. Once frozen, transfer to a plastic container or resealable freezer bag. The broccoli should stay fresh-tasting and free of freezer burn for 6 to 8 months.

To prepare vegetables for stir-frying, blanching is the perfect way to jump-start the cooking process, especially for dense vegetables like broccoli or cauliflower (which usually take a while to stir-fry and often get soggy).

Tender and quick-cooking vegetables like bell peppers, snap peas, mushrooms, and zucchini can be added directly to the stir-fry. Leafy greens like spinach and bok choy wilt quickly when stir-fried, so they can be added without pre-cooking.

Many recipes call for crisper, more dense vegetables to be blanched, especially before stir-frying. There are several reasons for doing this: It helps seal in the color, flavor and nutrients of the vegetables. (Green vegetables turn a wonderful bright green when blanched).

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.