Stir-Fried Mushrooms and Broccoli

Total Time
30mins
Prep 15 mins
Cook 15 mins

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 Nutrition

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.
Most Helpful

4 5

Very good! Using what I had on hand I used a 12 oz bag of fresh broccoli flowerettes and green onions. I used jarred minced ginger and sauteed it with the mushrooms and onion. I doubled the amount of sauce. I used two tablespoons of soy sauce. I really enjoyed this dish and will be making it again.

5 5

I thought this was delicious. The sauce is really good. I made as directed, except that I added a sliced red bell pepper with the broccoli, and I sprinkled toasted sesame seeds on top to serve. I will make this often, as we eat a lot of veggie stir fries here. Thanks for sharing the recipe. Made for ZWT6.

4 5

This had a lot of great vegetables, I do not like broccoli so I decreased the amout and added more mushrooms and water chestnuts. Also, added cauliflower and green onions. Comes together quite easily and the sauce is good. I do think next time I will increase the amount of garlic used. Made for ZWT 2008