Directions:
- Mix sauce ingredients and reserve.
- (Note: You can blanch the vegetables with one slice of ginger before stir-frying. I did not.).
- Heat wok over high heat, add peanut oil and heat. Add whole garlic to oil and turn over when brown, removing when both sides are brown and oil has been infused with flavor.
- Add minced ginger, garlic, and salt, stirring briefly. As garlic turns light brown, add mushroom caps and broccoli, stir frying for up to two minutes.
- Create space in center of wok for sauce, stir sauce to make sure cornstarch hasn’t clumped, and pour inches
- Mix ingredients as sauce thickens, remove from heat, put in serving dish and enjoy with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.08 Kcal (767 kJ) | ||
| Calories from fat | 66.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 1.21mg | 0% | |
| Sodium | 1733.86mg | 72% | |
| Potassium | 606.87mg | 13% | |
| Total Carbs | 16.98g | 6% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 7.41g | 15% | |
| Vitamin C | 78.3mg | 130% | |
| Iron | 1.9mg | 10% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.17 Kcal (323 kJ) | ||
| Calories from fat | 28.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 11% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 0% | |
| Sodium | 730.8mg | 72% | |
| Potassium | 255.79mg | 13% | |
| Total Carbs | 7.16g | 6% | |
| Sugars | 2.09g | 20% | |
| Dietary Fiber | 1.5g | 14% | |
| Protein | 3.12g | 15% | |
| Vitamin C | 33mg | 130% | |
| Iron | 0.8mg | 10% | |
| Calcium | 21.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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