Mixed Asian Plate

We still had some of our pork wraps Spicy Pork Wraps leftover and that’s what Larry wanted for dinner. I couldn’t just serve those and nothing else though. I had to make it a complete meal. So ….. I added a few things. I mixed and matched and ended up making it a mixed Asian plate. The pork wraps are Hunan Chinese. Then I added some orange chicken, also Hunan Chinese, (I cheated on these and bought them at Costco though. Usually I make my own, but I had a lot going on and was pressed for time so I improvised). But I needed something else. I made some lemon rice, which can be either Chinese or Indian. I still needed a vegetable though. I made another Indian dish, some Indian Stir-fry broccoli. The meal was complete. I had proteins, starch and vegetables. We were all set.

Indian Stir-Fry Broccoli

Broccoli isn’t normally used in a lot of Indian dishes, but it is easily adaptable to the Indian spices and flavorings. Broccoli is used a lot in many other Asian dishes though. This dish is easy-peasy and made with everyday ingredients.

1/2 onion, diced

1 medium, head of broccoli cut into florets

1 jalapeno diced, fine

1/4 red bell pepper, diced

1 TBSP garlic

1 tsp cumin

1/4 tsp ground coriander

1/4 tsp cayenne pepper

salt to taste

water as needed

olive oil, butter or ghee

Get a large skillet very hot and add the oil or butter or ghee, then add the onions, peppers, garlic and spices and cook for about 5 minutes or until the onions are translucent.

Add the broccoli and stir constantly until the broccoli turns bright green.

Add a little water, cover and allow the dish to steam for a few minutes, until the broccoli is tender. When the broccoli is tender, the vegetables are done. Serve hot.

You don’t have to make your meal an Indian or Asian meal to enjoy your spiced broccoli this way. You can enjoy it with anything you like. It’s a delicious way to eat your vegetables and to get some more fiber into your diet. 🙂

Have a great day and make everyday great. Life is what you make it, so make it great. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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