* Exported from MasterCook *
Mushrooms-Broccoli
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh mushrooms -OR-
16 oz Whole mushrooms (2 cans)
1 bn Broccoli
4 tb Butter
1/2 c Onions -- chopped
3 tb Oil
1 cl Garlic -- minced
1/3 c Canned sliced water chestnuts
1 tb Corn starch
1 ts Sugar
1/2 ts Salt
1/4 ts Ground ginger
1 tb Soy sauce
1 Chicken bouillon cube
3/4 c Water -- boiling
Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms;
set aside.
Rinse and trim broccoli; cut stems into 1/2" pieces and cut tops into
small flowerettes; set aside.
In large wok or skillet, melt butter. Add onions; sauté 2 minutes.
Add mushrooms; sauté 5 minutes. Remove and set aside.
In same wok, heat oil. Add reserved broccoli and garlic; stir-fry
3 minutes. Add water chestnuts; stir fry 2 minutes longer.
Blend corn starch, sugar, salt, and ginger with soy sauce.
Dissolve bouillon cube in boiling water; stir into corn starch
mixture.
Pour into wok. Cook and stir until mixture boils and thickens. Reduce
heat and simmer, covered, until broccoli is just crisp tender, about
5 minutes.
Return sautéed mushrooms to wok. Heat until hot.
Serve with Chinese noodles, if desired.
Yield: 8 Servings
Possum Kingdom Lake Cookbook
MC Formatted on 4/10/98
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