Mushrooms-Broccoli Recipe

Mushrooms-Broccoli Recipe

Ingredients

• Serving Size : 8
• 1 pound fresh mushrooms – or
• 2 cans whole mushrooms – 6 – 8 oz each
• 1 bunch broccoli
• 4 tablespoons butter or margarine
• 1/2 cup chopped onions
• 3 tablespoons oil
• 1 clove garlic – minced
• 1/3 cup sliced canned water chestnuts
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1 tablespoon soy sauce
• 1 Chicken bouillon cube
• 3/4 cup boiling water

Method

1. Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside.
2. Rinse and trim broccoli; cut stems i 1/2″ pieces and cut tops into small flowerettes; set aside.
3. In large wok or skillet, melt butter.
4. Add onions; saute 2 minutes.
5. Add mushrooms; saute 5 minutes.
6. Remove and set aside.
7. In same wok, heat oil.
8. Add reserved broccoli and garlic; stir-fry 3 minutes.
9. Add water chestnuts; stir fry 2 minutes longer.
10. Blend cornstarch, sugar, salt and ginger with soy sauce.
11. Dissolve bouillon cube in boiling water; stir into cornstarch mixture.
12. Pour into wok.
13. Cook and stir until mixture boils and thickens.
14. Reduce heat and simmer, covered, until broccoli is just crisp tender, about 5 minutes.
15. Return sauted mushrooms to wok.
16. Heat until hot.
17. Serve with Chinese noodles, if desired.
18. Yield: 8 servings.

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