Broccoli Stems with Cloud Ear and Enoki Mushrooms (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 1/2 teaspoons peanut oil |
1 tablespoon finely chopped fresh ginger |
1 tablespoon finely chopped garlic |
2 tablespoons finely chopped green onion |
1 pound broccoli stems, peeled and cut into 1/4 by 1/4 by 2-inch pieces |
1/2 ounce cloud ear mushrooms (fungus), soaked in warm water for 15 minutes, rinsed several times to remove the dirt |
1 teaspoon chile paste |
1 tablespoon rice wine |
1 tablespoon light soy sauce |
2 teaspoons dark soy sauce |
1 teaspoon sugar |
salt |
1/4 cup water |
1 teaspoon finely ground sichuan peppercorns |
1/2 pound fresh enoki mushrooms, stems trimmed |
Directions:
1. Heat a wok or deep saute pan until it is hot, add the oil. Then add the ginger, garlic, and green onions and stir fry of 30 seconds. Add the cloud ears and broccoli stems, and stir-fry for 1 minute. Add the chile paste, rice wine, soy sauces, sugar, and salt, to taste. Stir-fry for 1 minute, and then pour in the water. Continue to cook until the vegetables are tender, about 3 minutes. Add the pepper and enokis. Mix well and serve at once.
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