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Asian Bolognese Stir-Fry
with broccoli and white rice

Active: 35 min Total: 35 min
This is one of my favorite childhood dishes. I loved it so much I made it when I was competing on the Next Food Network Star season 2. Alas, I didn't finish cooking the dish in time (I had 3 minutes!) but I'm excited to spread the deliciousness to you. I add broccoli for an extra boost of healthiness and serve it over rice (we're doubling the rice so that we have leftovers for tomorrow night's fried rice).


Rice (Double Portions):
  • Rice - 3 cups , white or brown
Asian Bolognese with Broccoli:
  • Ground meat of choice - 1 lb
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Roma tomatoes - 6 , diced
  • Broccoli - 1 lb , chopped into small bite-sized pieces
  • Asian Bolognese sauce - ingredients listed separately
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Lemon - 1/2 , juice of
Asian Bolognese Sauce:
  • Soy sauce, low-sodium - 1/4 cup
  • Rice vinegar - 2 tsp
  • Brown sugar - 1 tsp
  • Corn starch - 2 Tbsp
  • Chicken stock - 1 cup


  1. Rice - If using white rice, rinse until water runs clear. Fill a saucepan or Dutch oven with rice and 2:1 ratio of water to rice. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Place a kitchen towel between pot and lid for fluffier rice. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Ground meat - Season with salt and pepper. (Can be done up to 1 day ahead)
  3. Garlic / Onions / Tomatoes / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  4. Sauce - Mix together ingredients for sauce. (Can be done up to 5 days ahead)

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  1. Heat a wok over medium-high heat. Add 1 tbs. cooking oil and then ground meat to heated oil. Break up with a wooden spoon, and cook until lightly browned on the outside, 4 to 5 minutes. Remove from wok and set aside (meat doesn't have to be cooked through at this point).
  2. Return wok to heat and add remaining tbs. of cooking oil to pan. Add in garlic to heated oil. Once you can smell garlic, add in onions with a dash of salt. Saute until softened and slightly translucent, ~3 minutes. Add in tomatoes and stir-fry until tomatoes have started to break down and form a sauce, 4 to 5 minutes. Add broccoli to sauce and stir-fry for another 3 to 5 minutes, until broccoli is tender but still crunchy.
  3. Return ground meat to wok, and then make a donut in the middle of your wok. Pour in stir-fry sauce. When it starts to bubble and thicken, toss everything together. Turn off heat and finish with a squeeze of lemon juice. Season to taste with salt and pepper and serve warm over rice (remember to save some for tomorrow night's fried rice). (For a general stir-fry lesson, check out this video.)



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