Prep 20 mins
Cook 15 mins
Made with ingredients I usually have on hand. This is what I make to clean out my fridge, so the veggies are different each time, but I love this version. This can easily be made vegetarian by substituting vegetable broth.
- 14.79 ml canola oil
- 709.77 ml broccoli florets, halved if large
- 3 celery ribs, julienned (or bell pepper)
- 226.79 g mushrooms, sliced
- 2 garlic cloves, minced
- 29.58 ml tamari soy sauce
- 2.46 ml ground ginger
- 236.59 ml chicken broth (made from bouillon)
- 14.79 ml cornstarch, mixed with water to form a paste
- black pepper
- Soak broccoli in water; heat canola oil in large frypan or wok and steam wet broccoli, covered, for 4-5 minutes.
- Add celery, mushrooms, garlic, soy sauce and ginger. Saute uncovered for about 5 more minutes, depending how crunchy you want your veggies.
- Add the chicken broth and bring to a boil. Stir in cornstarch paste and simmer 1 minute.
- Serve over rice, with soy sauce and chow mein noodles.
I'm sure it'll probably be considered blasphemous, but when preparing this recipe, I left out the mushrooms [other than eating them fresh, I really don't like the slimy little creatures!]. I did, however, add some carrots & cauliflower, & the end result was very, very satisfying! Thanks for this shared recipe!
This turned out much tastier than I expected. I used an additional 1 1/2 cups carrots in this recipe and next time will add in some onion and peppers. Very good base recipe that can easily be modified.
This recipe was so easy prepare and very much enjoyed. The only adaptations were that I added carrots and substituted the garlic and ginger with the powdered varieties. Thanks for sharing your recipe Kaarin!