Stir-Fried Mushrooms and Broccoli |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a very versatile vegetable dish that can be served over pasta or rice. The recipe calls for fresh mushrooms; however, it's equally good with dried shitake that have been reconstituted. This is from The New American Diet Cookbook. Ingredients:
1 tablespoon margarine or 1 tablespoon butter |
1/2 cup onion, chopped |
8 ounces fresh mushrooms, sliced |
1 tablespoon oil |
1 bunch broccoli, cut into flowerets |
1 -2 garlic clove, minced |
1 (8 ounce) can sliced water chestnuts, drained |
1 tablespoon cornstarch |
1 teaspoon sugar |
1/4 teaspoon ground ginger |
1 teaspoon soy sauce |
3/4 cup vegetable stock |
cooked rice or pasta |
Directions:
1. In a medium saucepan, melt the margarine or butter and add onions, saute 2 minutes.
2. Add the mushrooms and stir for 5 minutes, remove from heat and set aside.
3. Heat the oil in wok and add broccoli and garlic, cook for 3 minutes, stirring frequently.
4. Add the drained water chestnuts and cook an additional 2 minutes longer.
5. Blend the cornstarch, sugar and ginger with soy sauce, stir in vegetable stock; add to wok and cook until thickened.
6. Reduce the heat and simmer, covered for 5 minutes or until broccoli is just crisp-tender.
7. Add the mushroom mixture to the broccoli, stir and serve over pasta, spaghetti squash or rice.
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